Ingredients with Measurements:
- 1 lb ground lamb
- 1 cup rice
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup parsley, chopped
- 1/4 cup dill, chopped
- 1/4 cup mint, chopped
- 1/4 cup butter
- 1/4 cup olive oil
- 1/4 cup pine nuts
- 1/4 cup currants
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp saffron threads
- 2 cups chicken broth
Special equipment needed:
- Large mixing bowl
- Large skillet with lid
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large mixing bowl, combine the ground lamb, chopped onion, minced garlic, chopped parsley, chopped dill, chopped mint, pine nuts, currants, salt, black pepper, cinnamon, allspice, nutmeg, cumin, coriander, paprika, and turmeric. Mix well with your hands.
2. Soak the saffron threads in 1/4 cup of hot water for 10 minutes.
3. Rinse the rice in cold water until the water runs clear.
4. In a large skillet, melt the butter and olive oil over medium heat. Add the lamb mixture and cook, stirring occasionally, for 10 minutes or until the lamb is browned.
5. Add the rice to the skillet and stir to coat with the lamb mixture.
6. Add the saffron water and chicken broth to the skillet. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
8. Cook for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
9. Fluff the rice with a fork and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Medium heat for cooking the lamb mixture
- Low heat for cooking the rice pilaf
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 520
- Fat: 28g
- Carbohydrates: 38g
- Protein: 29g
- Fiber: 3g
- Sugar: 6g
- Sodium: 960mg
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground lamb.
- Raisins or chopped dried apricots can be substituted for the currants.
- Chicken or vegetable broth can be substituted for the chicken broth.
Variations:
- Add chopped carrots, celery, and bell peppers to the lamb mixture for added flavor and nutrition.
- Use quinoa or couscous instead of rice for a different texture.
- Add a can of chickpeas or black beans to the lamb mixture for added protein and fiber.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent the pilaf from becoming sticky.
- Soak the saffron threads in hot water to release their flavor and color.
- Use a wooden spoon to stir the rice pilaf to prevent it from becoming mushy.
- Let the rice pilaf rest for 5 minutes before serving to allow the flavors to meld together.
Storage instructions:
- Store leftover pilaf in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pilaf in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.
Presentation ideas:
- Serve the pilaf in a large serving dish or individual bowls.
- Garnish with chopped fresh herbs, such as parsley or mint.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a glass of red wine, such as a Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Greek salad
- Roasted carrots and parsnips
- Grilled asparagus
Troubleshooting advice:
- If the rice is still hard after the liquid has been absorbed, add a splash of water or broth and continue cooking until the rice is tender.
- If the pilaf is too dry, add a splash of water or broth and stir to combine.
Food safety advice:
- Cook the lamb mixture to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Drob is a traditional Romanian dish made with lamb or pork offal, such as liver, heart, and lungs, mixed with rice and spices.
Flavor profiles:
- The pilaf is savory and aromatic, with flavors of lamb, cinnamon, nutmeg, and saffron.
Serving suggestions:
- Serve the pilaf as a main dish for dinner or as a side dish for a special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Bulgarian