Name: Saffron Lamb Pilaff with Prunes and Raisins
Yield: Serves Four
Ingredients: 600 ml/1 pint/2½ cups lamb, beef or vegetable stock; large pinch of saffron threads; 350 g/12 oz/scant 2 cups long grain rice; salt and ground black pepper; sprigs of flat leaf parsley, to garnish; 225 g/8 oz lean minced (ground) lamb; 1 large onion, chopped; 30 ml/2 tbsp olive oil; 450 g/1 lb lamb fillet, trimmed and cut into 1cm/½in cubes; 15 ml/1 tbsp lemon juice; 115 g/4 oz/½ cup pitted prunes; 50 g/2 oz/scant ½ cup raisins; 2 garlic cloves, crushed

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

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.
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.

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Ingredients

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