Lamb and Chestnut Plov (Pilaf) — Jewish Food Society

Ingredients

• 2 ¼ lbs. lamb stew meat
• 2 tablespoons neutral oil
• 4 medium yellow onions, peeled and sliced into half moons
• 1 ⅓ cups dried prunes
• 1 ½ cups roasted chestnuts
• 10-12 Turkish dried apricots
• 4 cups basmati rice
• 3 tablespoons kosher salt
• 12 oz. mixed golden and brown raisins
• 1 egg
• 2 tablespoons water
• 1 cup of all-purpose flour
• 1 ½ sticks unsalted butter or vegan butter
• Salt and pepper, for seasoning
• Chopped parsley, to garnish
• Pomegranate seeds, to garnish