Lamb Pilaf (Plov)

1. Put 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.
2. Meanwhile, heat the butter in a large pan, add the onion, and cook for 5 minutes. Add the cubed lamb, and any ground lamb, with the crushed garlic, and fry for 5 minutes, stirring constantly, until browned.
3. 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.
4. Add the rest of the 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.
5. Stir in the drained raisins and chopped prunes, and season with salt and pepper. 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 first so it plumps up and gives soft bursts of sweetness through the rice.
• Brown the lamb properly to build a savoury base before the rice goes in.
• Use a decent pinch of saffron for both the colour and the scent it brings.
• Leave the rice to steam undisturbed at the end so the grains stay separate and fluffy.