Aromatic Rice Pilaf with Lamb and Dried Fruits

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 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 turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
• 300g (1 1/2 cups) long-grain rice 300g (1 1/2 cups) long-grain rice
• 600ml (2 1/2 cups) chicken or vegetable broth 600ml (2 1/2 cups) chicken or vegetable broth
• 100g (3/4 cup) dried apricots, chopped 100g (3/4 cup) dried apricots, chopped
• 100g (3/4 cup) raisins 100g (3/4 cup) raisins
• 100g (3/4 cup) pitted prunes, chopped 100g (3/4 cup) pitted prunes, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 55g, 25g
• Protein: 26g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb cubes and cook 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 is translucent and fragrant.
3. 3.
   Return the lamb to the pot and add the ground cumin, turmeric, cinnamon, and soaked saffron threads. Stir well to coat the lamb with the spices.
4. 4.
   Add the rice to the pot and stir to combine with the lamb and spices. Cook for a few minutes until the rice grains are coated and slightly toasted.
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 15 minutes.
6. 6.
   After 15 minutes, add the dried apricots, raisins, and prunes to the pot. Stir gently to distribute the fruits evenly.
7. 7.
   Cover the pot again and continue to simmer for another 10-15 minutes, or until the rice is tender and has absorbed all the liquid.
8. 8.
   Season with salt and pepper to taste. Fluff the rice with a fork before serving.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before cooking.
• Saffron — To extract the maximum flavor and color from saffron, soak the threads in warm water for at least 10 minutes before adding to the dish.
• Rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffy texture.
• 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.
• Spices — For a more intense flavor, toast the ground cumin, turmeric, and cinnamon in a dry pan for a minute before adding them to the dish.

Tips & Tricks

• For a richer flavor, marinate the lamb cubes in a mixture of yogurt, garlic, and spices for a few hours before cooking.
• Add a handful of toasted slivered almonds or pine nuts for a crunchy texture and nutty flavor.
• Serve the Olma Palov with a dollop of plain yogurt on the side to balance the flavors.
• If you prefer a sweeter pilaf, you can add a drizzle of honey or sprinkle some brown sugar over the rice before serving.
• Leftovers can be refrigerated and reheated the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Serve the Olma Palov as a main course, accompanied by a fresh salad or steamed vegetables. Garnish with fresh herbs such as parsley or cilantro for a pop of color and freshness.

Presentation advice

Transfer the Olma Palov to a large serving platter and fluff the rice with a fork. Arrange some dried fruits and toasted nuts on top for an elegant presentation. Sprinkle a pinch of saffron threads over the rice for a touch of luxury.