Uzbek-inspired Lamb Pilaf with Dried Fruits and Nuts

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 1/2 cup dried apricots, chopped 1/2 cup dried apricots, chopped
• 1/2 cup raisins 1/2 cup raisins
• 1/4 cup almonds, sliced 1/4 cup almonds, sliced
• 1/4 cup pistachios, chopped 1/4 cup pistachios, chopped
• 3 tablespoons vegetable oil 3 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 20g (Saturated Fat: 4g)
• Carbohydrates: 70g (Sugars: 20g)
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the lamb pieces to the pot and cook until browned on all sides. Sprinkle the ground cumin, coriander, paprika, black pepper, and turmeric over the lamb. Stir well to coat the meat with the spices.
4. 4.
   Add the soaked saffron threads along with the water to the pot. Stir to distribute the saffron evenly.
5. 5.
   Add the drained basmati rice to the pot and stir gently to combine with the lamb and spices.
6. 6.
   Pour enough water into the pot to cover the rice by about 1 inch. Season with salt to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the pilaf simmer for about 20 minutes, or until the rice is tender and the liquid has been absorbed.
8. 8.
   Remove the pot from the heat and let it sit, covered, for an additional 10 minutes to allow the flavors to meld.
9. 9.
   Fluff the pilaf with a fork to separate the grains. Stir in the dried apricots, raisins, almonds, and pistachios.
10. 10.
    Garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch, which will result in fluffier grains.
• Saffron threads — Soak the saffron threads in warm water for at least 10 minutes before using to extract their vibrant color and delicate flavor.
• Dried apricots — If the dried apricots are too firm, you can soak them in warm water for a few minutes to soften them before chopping.
• Almonds and pistachios — Toast the nuts in a dry skillet over medium heat for a few minutes until they become fragrant and lightly golden, enhancing their flavor.

Tips & Tricks

• For an extra layer of flavor, marinate the lamb in the spice mixture overnight before cooking.
• If you prefer a more pronounced sweetness, you can add a tablespoon of honey to the pilaf along with the dried fruits.
• To achieve a crispy bottom layer of rice, known as "tahdig," place a thin layer of oil or butter at the bottom of the pot before adding the rice.
• Experiment with different combinations of dried fruits and nuts, such as dates, figs, cashews, or walnuts, to personalize the dish to your taste.
• Leftovers can be enjoyed the next day and make for a delicious packed lunch.

Serving advice

Serve the Uzbek-inspired Lamb Pilaf as a main course, accompanied by a fresh salad or yogurt on the side. The pilaf can also be garnished with additional toasted nuts and fresh herbs for an extra touch of elegance.

Presentation advice

Present the pilaf in a large serving dish, allowing the vibrant colors of the dried fruits and nuts to shine through. Sprinkle some fresh cilantro or parsley on top for a pop of green, and serve with pride.