Lamb Pilaf (Plov)

Ingredients

• 1 lb lamb, cubed
• ½ cup prunes
• 1 tbsp lemon juice
• 2 tbsp butter
• 1 onion
• 2 clove garlic
• 2½ cup vegetable broth
• 2 cup long-grain white rice
• ¼ tsp saffron threads
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Soak prunes in water with lemon juice for at least 1 hour, then drain and chop.
2. Heat butter in a large pot, add chopped onion, and cook for 5 minutes until softened. Add cubed lamb and crushed garlic; fry for 5 minutes until browned.
3. Pour 2/3 cup of vegetable broth into the pot. Bring to a boil, then reduce heat, cover, and simmer for 1 hour until lamb is tender.
4. Add remaining stock, rinsed rice, and saffron to the pot. Bring to a boil, stir, then cover and simmer for 15 minutes until rice is tender.
5. Stir in the drained chopped prunes, salt, and pepper. Heat through for a few minutes.
6. Serve hot, garnished with fresh parsley if desired.