Saffron Lamb Pilaff with Prunes and Raisins

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Preparation info
  • Serves

    Four

    • Difficulty

      Medium

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

“Plov” is the Russian and Uzbekistan name for this rice dish which is popular in Eastern Europe. It is also known as pilau in Turkey and pilaf in the Middle East.

Ingredients

  • 50 g/2 oz/scant ½ cup raisins
  • 115

Method

  1. Put the raisins and prunes in a small bowl and pour over enough water to cover. Add the lemon juice and leave to soak for at least 1 hour. Drain, then roughly chop the prunes.
  2. Meanwhile, heat the olive oil in a large pan and cook the onion for 5 minutes. Add the lamb fillet, minced lamb and garlic. Fry for 5 minutes, stirring constantly until browned.