Ingredients with Measurements:
- 2 cups of basmati rice
- 1 pound of lamb, cut into small cubes
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1 cup of pitted prunes
- 1/2 cup of vegetable oil
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of water
Special equipment needed:
- Large pot with a tight-fitting lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a large pot, heat the vegetable oil over medium heat. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
4. Add the cumin, coriander, paprika, salt, and black pepper to the pot and stir to combine.
5. Drain the rice and add it to the pot. Stir to coat the rice with the spices and oil.
6. Add the water to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 20 minutes.
8. After 20 minutes, add the pitted prunes to the pot and stir gently to combine.
9. Cover the pot again and simmer for an additional 10 minutes, or until the rice is tender and the liquid has been absorbed.
10. Remove the pot from the heat and let it sit, covered, for 10 minutes.
11. Fluff the rice with a wooden spoon and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking lamb and onion, low heat for simmering rice.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 600
Fat: 25g
Carbohydrates: 70g
Protein: 25g
Fiber: 4g
Sodium: 500mg
Substitutions for ingredients:
- You can substitute beef or chicken for the lamb.
- You can use dried apricots or raisins instead of prunes.
Variations:
- Add chopped carrots and bell peppers to the pot with the onion and garlic for extra flavor and nutrition.
- Use different spices, such as cinnamon, turmeric, or saffron, to change the flavor profile of the dish.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and ensures that the rice cooks evenly.
- Use a wooden spoon to stir the rice to avoid breaking the grains.
- Don't lift the lid of the pot while the rice is cooking to prevent steam from escaping.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop with a splash of water to prevent the rice from drying out.
Presentation ideas:
Serve the Armenian Plov with Lamb and Prunes in a large bowl or platter, garnished with fresh herbs or chopped nuts.
Garnishes:
- Chopped fresh parsley or cilantro
- Toasted almonds or pine nuts
- Pomegranate seeds
Pairings:
- Cucumber and tomato salad
- Yogurt dip with pita bread
- Roasted vegetables
Suggested side dishes:
- Hummus and falafel
- Grilled chicken or fish
- Lentil soup
Troubleshooting advice:
- If the rice is still hard after 20 minutes of cooking, add a splash of water and continue to simmer until the rice is tender.
- If the rice is too soft or mushy, reduce the amount of water and cooking time.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Plov is a traditional rice dish that is popular in many countries in the Caucasus and Central Asia, including Armenia, Azerbaijan, and Uzbekistan. It is typically made with meat, vegetables, and spices and is often served at special occasions and celebrations.
Flavor profiles:
This Armenian Plov with Lamb and Prunes has a savory and slightly sweet flavor profile, with notes of cumin, coriander, and paprika.
Serving suggestions:
Serve the Armenian Plov with Lamb and Prunes as a main dish for lunch or dinner, accompanied by a salad or other side dishes.
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Region: Armenian