Afghan Lamb Plov

Name: Afghan Lamb Plov
Yield: Serves Four
Cuisine: Afghan
Ingredients: 2.5 ml/½ tsp ground cinnamon; 30 ml/2 tbsp tomato purée (paste); 45 ml/3 tbsp chopped fresh parsley; 115 g/4 oz/½ cup ready-to-eat dried apricots, halved; 1 large onion, finely chopped; 40 g/1½ oz/3 tbsp vegetable oil; 1 small carrot, diced; 450 g/1 lb lamb fillet, cut into small cubes; flat leaf parsley, to garnish; salt and ground black pepper; 450 g/1 lb long grain rice, rinsed; 50 g/2 oz/¼ cup raisins; 75 g/3 oz/¾ cup pistachio nuts

Preparation info

Serves
Four

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

The Jewish community of Afghanistan was an ancient one, speaking the same tajiki language as the Jews of the cities of Bukhara, Tashkent and Samarkand in Uzbekistan. This delicious plov combines staples of these regions: rice, lamb, spices, nuts and fruit.

Ingredients

40 g/1½ oz/3 tbsp vegetable oil
1 la

Asia
Afghanistan
Main course
Gluten-free

Method

Sauté the onion in the oil until soft and golden. Add the cubed lamb and carrots, and brown on all sides. Add the cinnamon and season with salt and pepper. Cover and cook gently for 10 minutes.
Add the tomato purée and enough water to