Lamb pilaf with fruits
4 servings
30 minutes
Lamb pilaf with fruits is a refined dish of Azerbaijani cuisine, where traditional Eastern flavors harmoniously blend with fruity sweetness. The roots of this pilaf trace back to ancient times when nomadic peoples infused food with rich aromas by adding dried fruits. Lamb soaked in melted butter becomes tender and juicy, while the rice absorbs the meat juices, gaining a deep rich flavor. Raisins and prunes add delicate sweetness, highlighting the spiciness of bay leaves and onions. This pilaf is not only nutritious but also perfect for festive feasts, impressing guests with its rich aroma and unique texture.
1
Cut the lamb into 3 pieces and fry in oil with finely chopped onion.
- Mutton: 150 g
- Butter: 25 g
- Onion: 10 g
2
Place in a low pot, fill the meat halfway with broth or boiling water, add bay leaf, and simmer covered until partially cooked.
- Bay leaf: 1 piece
3
Then add washed rice, raisins, and prunes, pour everything with broth, and simmer covered until the rice is cooked (simmer on low heat or in the oven for at least 2 hours).
- Rice: 60 g
- Raisin: 20 g
- Prunes: 20 g