Lamb and Chestnut Plov (Pilaf)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Rolling pin
- Dutch oven
- Cast iron skillet
- Pot
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Slotted spoon
- Wooden spoon
- Kitchen towel
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Serving platter
- Serving bowl
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
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