Julia's Version of Lamb Plov (pilaf)

Lamb Pilaf

Julia's Version of Lamb Plov (pilaf)
 
Julia Lukha avatar
Recipe video by Julia Published on 6/7/2017, viewed by 674 , 3 Comments

The first known recipe for pilaf is by the tenth-century Persian scholar Abu Ali Ibn Sina (Avicenna), who in his books on medical sciences dedicated a whole section to preparing various dishes, including several types of pilaf. In doing so, he described advantages and disadvantages of every item used for preparing the dish. Accordingly, Uzbeks and Tajiks consider Ibn Sina to be the "father" of modern pilaf.

What you will need

A few pieces of lamb (I take pieces on a bone to add more flavor to the broth)

Onion (I always mix 2/3 kinds together, this time 1/2 yellow & 1/2 red)

3 cloves of garlic

2 carrots

Tomato

1/2 zucchini

White wine (Pinot Grigio)

Olive oil

1 tbs heavy whipping cream

Thyme

3 cloves of cardamom ( great for women suffering from anemia. During pregnancy helps for blood not to clot.)

Black pepper

1 1/2 - 2 cubes of vegetable bouillon

Salt

1 1/4 cup of rice

1 tbs sugar

How to cook

1

Clean the meat under the cold water then put in a glass bowl, soak in white wine. Add some chopped onion and let the meat rest while you prepare all the rest.

Clean the meat under the cold water then put in a glass bowl, soak in white wine. Add some chopped onion and let the meat rest while you prepare all the rest.

2

Pour some olive oil, add chopped onion and garlic to the preheated pan. Add sugar.

Pour some olive oil, add chopped onion and garlic to the preheated pan. Add sugar.

3

Add chopped carrots.

4

Cut the meat & add into the pan. Add Thyme, pepper, vegetable bouillon. Pour the wine and chopped onion we used for soaking our lamb. Add heavy whipping cream. Mix well. Leave to cook on a low heat for 1 1/2 hours.

Cut the meat & add into the pan. Add Thyme, pepper, vegetable bouillon. Pour the wine and chopped onion we used for soaking our lamb. Add heavy whipping cream. Mix well. Leave to cook on a low heat for 1 1/2 hours.

5

Wash rice thoroughly. Soak rice in hot water for 20min.

Wash rice thoroughly. Soak rice in hot water for 20min.

6

Chop zucchini & tomato. Add veggies into the pan. Mix well.

Chop zucchini & tomato. Add veggies into the pan. Mix well.

7

Add rice to the pan. Mix well. Add cardamom (crack cardamom to bring more flavor to the dish). Taste for salt (if needed more, add). Let rice cook in the broth. Enjoy!

Add rice to the pan. Mix well. Add cardamom (crack cardamom to bring more flavor to the dish). Taste for salt (if needed more, add). Let rice cook in the broth. Enjoy!

Comments

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Rafael Sanches avatar
Rafael Sanches6/7/2017 ☰
Thank you for sharing such wonderful and inspiring recipe!!!
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Julia Lukha avatar
Julia Lukha6/7/2017 ☰
;-) my pleasure. Next time I'll try to create my version of Spanish sea food paella & Italian crab risotto.
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Constantin Stelică avatar
Constantin Stelică2/11/2018 ☰
I like the idea of ​​a low pilaf / rice, pulling the flavors of all the ingredients (try and with a baked bell pepper garnish)
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