Sabsa Govurma Plovu Pilaf With Lamb And Herbs Recipes

RUSSIAN LAMB PILAF (PLOV) RECIPE

Steps:

• Gather the ingredients.
• Place the raisins and prunes into a small bowl and pour over enough water to cover. Add lemon juice and let soak for at least 1 hour. Drain. Roughly chop the prunes.
• Meanwhile, heat the butter in a large pan, add the onion, and cook for 5 minutes. Add cubed lamb, ground lamb, and crushed garlic cloves. Fry for 5 minutes, stirring constantly until browned.
• Pour 2/3 cup (150 milliliters) of stock into the pan. Bring to a boil, then lower the heat, cover, and simmer for 1 hour, or until the lamb is tender.
• Add the remaining stock and bring to a boil. Add rinsed long-grain white rice and a large pinch of saffron. Stir, then cover, and simmer for 15 minutes, or until the rice is tender.
• Add the drained raisins, drained chopped prunes, and salt and pepper to taste. Heat through for a few minutes, then turn out onto a warmed serving dish and garnish with sprigs of flat-leaf parsley. Source: " Polish & Russian: 70 Traditional Step-by-Step Dishes from Eastern Europe " from the "Cooking Around the World" series by Lesley Chamberlain & Catherine Atkinson (Anness Publishing Ltd., 2006).

SPICED LAMB PILAF

Steps:

• Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.
• Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.
• Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.

GHORMEH SABZI (PERSIAN HERB STEW)

Steps:

• Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
• Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
• Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
• Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.

GARLIC-HERB ORZO PILAF

Steps:

• In a large nonstick skillet coated with cooking spray, cook garlic in oil over medium-high heat for 1 minute. Add orzo and rice; cook 4-6 minutes longer or until lightly browned. , Stir in broth and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Stir in the onions, basil, parsley and salt.

LAVANGI PLOVU (PILAF WITH STUFFED CHICKEN)

Steps:

• Soak the raisins for at least 30 min in lukewarm water.
• Puree the 4 onions in a blender, wrap in a dishcloth, squeeze out the juice thoroughly, and put the onion puree in a bowl.
• Put the nuts through the blender as well, and add them with teh raisins to the onion puree. Stir in the plum puree (reserving 3 tbsp) and season with salt and pepper. Mix well.
• Wash the chicken, pat dry, salt the inside and outside, and rub with the reserved plum puree.
• Fill the cavity with the prepared stuffing and roast in a preheated oven at 350F for about 45 minutes until crisp and brown.
• Serve the chicken with the plov rice and garnish with slices of lemon as desired.

SABSA GOVURMA PLOVU (PILAF WITH LAMB AND HERBS)

Steps:

• Mix yogurt and garlic. Allow to chill.
• Soak the saffron in 7 tbsp lukewarm water for 3 hours.
• Roughly dice the meat, season with salt and pepper, and fry in 3 1/2 tbsp clarified butter. Sauté the onions in 1 tsp clarified butter and add to the meat along with the saffron water and lemon juice. Add 3/4 cup regular water and simmer over medium heat.
• After cooking for 30 minutes, add the vegetables and herbs, cover well and continue cooking over medium heat. for a further 20 minutes until the meat is tender, stirring occasionally.
• Add the rest of the clarified butter, stir well and pull off of heat and allow to sit covered for 10-15 minutes.
• Serve with garlic yogurt.