Mayizli Palov Recipe

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain 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 ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 4 cups (950ml) water 4 cups (950ml) water
• 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 1/2 cup pitted prunes
• Salt, to taste Salt, 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): 12g, 4g
• Carbohydrates (total, sugars): 60g, 20g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the lamb cubes and sear them until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the ground cumin, coriander, cinnamon, and turmeric to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the lamb to the pot and mix it with the onion and spice mixture.
5. 5.
   In a separate bowl, dissolve the saffron threads in 1/4 cup of hot water. Let it steep for a few minutes.
6. 6.
   Add the saffron water and the remaining 3 3/4 cups of water to the pot. Season with salt to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the lamb is tender.
8. 8.
   Rinse the rice under cold water until the water runs clear. Drain the rice and add it to the pot with the lamb.
9. 9.
   Gently stir the rice to combine it with the lamb and spices. Cover the pot and cook for an additional 15-20 minutes, or until the rice is cooked and fluffy.
10. 10.
    In the last 5 minutes of cooking, add the dried apricots, raisins, and prunes to the pot. Mix them gently into the rice.
11. 11.
    Remove the pot from the heat and let it rest, covered, for 10 minutes.
12. 12.
    Fluff the rice with a fork before serving. Garnish with fresh cilantro or parsley.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron, steep the threads in hot water for a few minutes before using them in the recipe.
• Long-grain rice — Rinse the rice under cold water until the water runs clear to remove excess starch and achieve fluffy grains.
• Dried fruits — Soak the dried fruits in warm water for 10 minutes before adding them to the dish to ensure they become plump and tender.

Tips & Tricks

• For a richer flavor, marinate the lamb cubes in the spice mixture for a few hours or overnight before cooking.
• If you prefer a sweeter taste, you can add a tablespoon of honey or brown sugar to the dish.
• Serve the Mayizli Palov with a dollop of 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 pan or microwave before serving.
• Customize the dried fruits according to your preference. You can use dates, figs, or even dried cherries for a unique twist.

Serving advice

Mayizli Palov is a complete meal on its own, but you can serve it with a fresh salad or pickles for a refreshing contrast. Enjoy it as a main course for lunch or dinner, accompanied by warm bread.

Presentation advice

To enhance the presentation, transfer the Mayizli Palov to a large serving platter and garnish it with sprigs of fresh cilantro or parsley. The vibrant colors of the dried fruits and saffron-infused rice will make the dish visually appealing.