Aromatic Lamb Pilaf with Dried Fruits

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 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
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1/2 cup dried apricots, chopped 1/2 cup dried apricots, chopped
• 1/2 cup raisins 1/2 cup raisins
• 1/2 cup pitted prunes, chopped 1/2 cup pitted prunes, chopped
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 55g, 20g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb pieces to the pot and cook until browned on all sides. Season with salt, pepper, cumin, coriander, and turmeric. Stir well to coat the meat with the spices.
3. 3.
   Pour in the soaked saffron threads along with the water. Stir to distribute the saffron evenly.
4. 4.
   Add the basmati rice to the pot and stir gently to combine with the lamb and spices. Cook for a few minutes until the rice grains are well-coated.
5. 5.
   Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 15 minutes.
6. 6.
   After 15 minutes, add the dried apricots, raisins, and prunes to the pot. Stir gently to distribute the fruits evenly throughout the rice.
7. 7.
   Cover the pot again and continue to simmer for another 10-15 minutes, or until the rice is tender and the liquid has been absorbed.
8. 8.
   Remove the pot from heat and let it rest, covered, for 5 minutes. Fluff the rice with a fork before serving.
9. 9.
   Garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before cooking.
• Saffron — Soak the saffron threads in warm water for at least 10 minutes to release their vibrant color and aroma.
• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Dried fruits — If the dried fruits are too dry or tough, you can soak them in warm water for a few minutes to soften them before adding to the dish.
• Fresh cilantro or parsley — Chop the herbs just before garnishing to preserve their freshness and vibrant flavor.

Tips & Tricks

• For a richer flavor, marinate the lamb in the spice mixture for at least 1 hour before cooking.
• If you prefer a sweeter pilaf, you can add a tablespoon of honey or brown sugar to the dish.
• Serve the Kovurma Palov with a dollop of plain yogurt on the side to balance the flavors.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water to prevent drying out.
• Experiment with different combinations of dried fruits such as figs, dates, or cranberries to add your own twist to the dish.

Serving advice

Serve the Kovurma Palov as a main course, accompanied by a fresh salad or steamed vegetables. The fragrant aroma and vibrant colors make it an impressive centerpiece for any dinner table.

Presentation advice

Transfer the pilaf to a large serving platter and garnish with sprigs of fresh cilantro or parsley. Arrange some dried fruits on top for an eye-catching presentation. Serve with pride and let the enticing aromas captivate your guests.