Sofakli Palov

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable 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 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1/4 cup raisins 1/4 cup raisins
• 1/4 cup slivered almonds 1/4 cup slivered almonds
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 450 kcal / 1885 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 45g (Sugars: 5g)
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable 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 to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, paprika, salt, and black pepper. Cook for an additional 2 minutes to toast the spices and enhance their flavors.
4. 4.
   Add the basmati rice to the pot and stir well to coat the grains with the spices and oil.
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 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
6. 6.
   In a separate small pan, toast the slivered almonds until golden brown.
7. 7.
   Once the rice is cooked, fluff it with a fork and gently stir in the raisins and toasted almonds.
8. 8.
   Cover the pot and let it rest for 5 minutes to allow the flavors to meld together.
9. 9.
   Serve Sofakli Palov hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lamb — For the most tender and flavorful results, choose boneless lamb shoulder or leg. Trim any excess fat before cutting it into bite-sized pieces.
• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Raisins — Soak the raisins in warm water for 10 minutes before adding them to the dish. This will plump them up and enhance their sweetness.
• Slivered almonds — Toast the almonds in a dry pan over medium heat until they turn golden brown. Keep an eye on them as they can burn quickly.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb in a mixture of yogurt, lemon juice, and spices for a few hours before cooking.
• If you prefer a spicier version, add a pinch of chili flakes or cayenne pepper to the spice mix.
• To make the dish more colorful, add diced carrots or bell peppers along with the onions.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a microwave or on the stovetop with a splash of water to prevent drying.
• Serve Sofakli Palov with a side of yogurt or a fresh cucumber and tomato salad to balance the richness of the dish.

Serving advice

Sofakli Palov is a complete meal on its own, but you can serve it with a side of yogurt or a refreshing cucumber and tomato salad. The tanginess of the yogurt or the crispness of the salad will complement the rich flavors of the dish.

Presentation advice

To present Sofakli Palov beautifully, fluff the rice with a fork and arrange the tender pieces of lamb on top. Garnish with fresh cilantro and sprinkle some toasted slivered almonds for an added visual appeal. Serve it in a large serving dish or individual plates for an elegant presentation.