Saffron Lamb and Apricot Celebration Pilaf

Ingredients

• basmati rice2 cups
• lamb shoulder, cut into bite-sized pieces1 lb
• onion, finely sliced1 large
• garlic, minced3 cloves
• ginger, grated1 tbsp
• ghee or butter3 tbsp
• ground cumin1 tsp
• ground coriander1 tsp
• ground cinnamon1/2 tsp
• saffron threadspinch
• dried apricots, chopped3/4 cup
• slivered almonds1/3 cup
• chicken or lamb stock3 1/2 cups
• salt and black pepperto taste
• fresh cilantro, chopped2 tbsp

Method

1. 1Rinse the rice until the water runs mostly clear, then soak it for 20 minutes and drain.
2. 2Steep the saffron threads in 2 tablespoons of hot stock and set aside.
3. 3Heat the ghee in a heavy pot and brown the lamb on all sides, then transfer it to a plate.
4. 4In the same pot, cook the onion until soft and lightly caramelized, then add garlic and ginger.
5. 5Stir in cumin, coriander, cinnamon, salt, and pepper, cooking briefly to bloom the spices.
6. 6Return the lamb to the pot, add the remaining stock, cover, and simmer until nearly tender, about 35 to 45 minutes.
7. 7Add the rice, apricots, and saffron liquid; cook covered on low heat until the rice is fluffy and the liquid is absorbed.
8. 8Rest off the heat for 10 minutes, then fluff with a fork and fold in half the almonds and cilantro.
9. 9Top with the remaining almonds and serve as the festive centerpiece.

Tips

• If you want a lighter version, use chicken thighs and reduce the simmering time.
• Let the pilaf rest before serving so the grains stay long and separate.

Nutrition