Pilaf with lamb and dried fruits
2 servings
35 minutes
Lamb and dried fruit pilaf is a luxurious dish of Turkish cuisine that delights with its combination of spices, tender meat, and sweet notes of dried fruits. The history of pilaf dates back to ancient Eastern traditions where it symbolized abundance and solemnity. In this version, the lamb gains a rich flavor from frying with tail fat, while cumin and saffron reveal the aroma of spices. The dish's uniqueness lies in the combination of the sweetness of apricots, dates, and prunes with the spiciness of barberry. This pilaf is perfect for festive tables or family dinners; it is rich and soulful. The rice absorbs the meat juices and spices, creating a harmonious flavor composition. It is best served hot with herbs and yogurt sauces that highlight its sophistication.
1
Cut the lamb into large pieces.
- Lamb shoulder: 150 g
2
Melt the tail fat with vegetable oil, add the lamb, and simmer on high heat for 5 minutes.
- Fat-tail (lamb tail fat): 35 g
- Sunflower oil: 30 ml
- Lamb shoulder: 150 g
3
Cut the onion and carrot into strips, peel the garlic.
- Onion: 50 g
- Carrot: 50 g
- Garlic: 3 cloves
4
Add onion, carrot, barberry, and cumin to the lamb, whole garlic and simmer over medium heat, stirring constantly for another 2-3 minutes.
- Onion: 50 g
- Carrot: 50 g
- Barberry: 2 g
- Cumin: 1 g
- Garlic: 3 cloves
5
Add 250 ml of cold water, salt, and saffron; rinse the rice and place it on top of the meat, pour in the spiced water, and cook on low heat with the lid closed for 15 minutes.
- Water: 250 ml
- Salt: to taste
- Saffron: 0 g
- Jasmine rice: 160 g
6
Cut the dried fruits into large cubes; remove the pilaf from the heat, mix it, place the dried fruits on top and cover with a lid; let it steep for 5 minutes.
- Dried apricots: 25 g
- Dates: 25 g
- Prunes: 25 g
- Raisins: 25 g
7
Stir the pilaf and serve.
