Lamb plov — fragrant rice pilaf with tender lamb, sweet prunes and raisins, and a hint of saffron. A comforting, gently sweet one-pot from Central Asia.
This lamb plov is a fragrant Central Asian rice pilaf — tender lamb and saffron-scented rice studded with sweet prunes and raisins. The mix of savoury meat and dried fruit is deeply satisfying and a little exotic. It's a comforting one-pot feast that's perfect for sharing.
Prep 70 min
Cook 80 min
Total 150 min
Medium
- 120g Prunes
- 1 tbs Lemon Juice
- 2 tbs Butter
- 1 chopped Onion
- 450g Lamb
- 2 cloves Garlic
- 600ml Vegetable Stock
- 2 cups Rice
- Pinch Saffron
- Garnish Parsley
Video
Preparation
- Place the raisins and prunes in a small bowl, cover with water, add the lemon juice, and soak for at least 1 hour, then drain and roughly chop the prunes.
- Meanwhile, heat the butter in a large pan, add the onion, and cook for 5 minutes. Add the cubed lamb (and any ground lamb) and crushed garlic, and fry for 5 minutes, stirring constantly, until browned.
- Pour in 2/3 cup (150ml) of the stock, bring to the boil, then lower the heat, cover, and simmer for 1 hour, or until the lamb is tender.
- Add the remaining stock and bring to the boil. Add the rinsed rice and a large pinch of saffron, stir, cover, and simmer for 15 minutes, or until the rice is tender.
- Add the drained raisins, chopped prunes, and salt and pepper to taste. Heat through for a few minutes, then turn out onto a warmed dish and garnish with parsley.
Tips from the ZestyPlate Kitchen
- Soak the dried fruit so it plumps up and adds bursts of sweetness.
- Brown the lamb well to build a savoury base before the rice goes in.
- Use a good pinch of saffron for colour and fragrance.
- Let the rice steam undisturbed at the end so the grains stay separate and fluffy.
Frequently Asked Questions
A long-grain rice like basmati works well, giving separate, fluffy grains. Rinse it first to remove excess starch.
Yes — apricots, barberries or dates all suit plov. The sweet fruit balances the savoury, spiced lamb beautifully.
Yes — it reheats well and the flavours deepen. Warm it gently with a splash of water or stock to keep the rice from drying out.
Plov is a meal in itself, lovely with a simple fresh salad or some yogurt on the side.
