Plov

Ingredients

• 400 g basmati rice
• 500 g lamb
• Saffron
• Onions
• Dried apricots and raisins
• Butter

How to make it

1. Parboil rice and drain. Start over medium-high heat until the water or broth is bubbling, then lower to medium or medium-low and cook gently for 10-25 minutes, depending on size, until tender but not falling apart.
2. Brown lamb with onions. Use medium-high heat to get color, then lower to medium so the inside cooks through without burning. Turn only when the first side has a firm golden crust.
3. Steam rice with saffron and butter. Continue gently and check texture rather than only the clock; the dish is ready when the main ingredient is tender and well seasoned.
4. Serve rice topped with lamb and dried fruit. Taste once more before serving. Add salt, acid, herbs or a spoon of sauce at the end while the dish is still hot.