Lamsvlees Pilaf (Plov)

Bereiding

1. 1

   leg the rozijnen and 120 g prunes into a small bowl and giet over enough water to dek af. voeg toe 1 eetlepel citroensap and laat soak for at least 1 hour. giet af. Roughly hak the prunes.

2. 2

   ondertussen, verhit 2 eetlepels boter in a large pan, voeg toe 1 chopped ui, and kook for 5 minuten. voeg toe cubed 50 g lamsvlees, ground 450 g lamsvlees, and crushed 2 knoflooken cloves. bak for 5 minuten, stirring constantly tot browned.

3. 3

   giet 2/3 cup (150 milliliters) of stock into the pan. breng aan de kook, then lower the verhit, dek af, and laat sudderen for 1 hour, or tot the lamsvlees is mals.

4. 4

   voeg toe the remaining stock and breng aan de kook. voeg toe rinsed long-grain white 370 g rijst and a large pinch of 1 snuf saffron. roer, then dek af, and laat sudderen for 15 minuten, or tot the rijst is mals.

5. 5

   voeg toe the drained rozijnen, drained chopped prunes, and zout and paprika naar smaak. verhit through for a few minuten, then turn out onto a warmed serving dish and garneer with sprigs of flat-leaf Garnish peterselie.