Best 2 Lamb And Apricot Pilaf Recipes

Embark on a culinary journey to savor the exquisite flavors of lamb and apricot pilaf, a delightful dish that tantalizes the taste buds with its aromatic blend of tender lamb, sweet apricots, and fluffy rice. This dish, steeped in tradition and bursting with vibrant flavors, is a symphony of textures and tastes that will transport you to a realm of culinary delight. Whether you're a seasoned chef seeking to expand your culinary repertoire or a home cook eager to impress your loved ones with a delectable meal, this article will guide you through the steps of creating the perfect lamb and apricot pilaf, ensuring a memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB AND APRICOT PILAF

Lamb and Apricot Pilaf image

Make and share this Lamb and Apricot Pilaf recipe from Food.com.

Provided by evelynathens

Categories One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 large onions, chopped (2 cups)
1 tablespoon olive oil
5 tablespoons butter
1 1/2 lbs boneless lamb shoulder, cut into ½ inch cubes
3/4 cup dried apricot, chopped
1 1/2 cups beef broth
1 green bell pepper, chopped coarse
1 clove garlic, minced
1 large tomatoes, peeled,seeded and chopped
1/4 cup blanched slivered almond, toasted
2 cups unconverted long-grain rice
1/4 cup raisins
Greek yogurt (or sour cream)

Steps:

In a large skillet, sauté one of the onions in the oil and 1 tblsp of the butter over moderate-high heat until browned lightly and transfer it with a slotted spoon to a bowl.
Brown the lamb in batches, transferring it to the bowl.
Return lamb mixture to skillet, add the apricots and stock, and simmer the mixture, covered, for 1 hour, or until lamb is very tender.
In another skillet, sauté the remaining onion, green pepper and the garlic in the remaining 4 tblsps butter over moderate-high heat until the onion begins to brown.
Stir in the almonds, tomato, raisins and the rice and cook over moderate heat, stirring, for 2 minutes, or until rice is slightly translucent.
Add salt and pepper to taste and 4 cups of water.
Bring to the boil and simmer, covered, 12 minutes or until liquid is absorbed.
In a large casserole, spread 1/3 of the rice mixture in an even layer.
Spoon ½ the lamb mixture over rice.
Top with half the remaining rice, the lamb and what’s left of the rice (5 layers in all).
Cook, covered, in 350F (175C) oven until heated through, about 20 minutes.
Serve with yoghurt.

ZARDALU POLO - PERSIAN LAMB AND APRICOT PILAF

Zardalu Polo - Persian Lamb and Apricot Pilaf image

Make and share this Zardalu Polo - Persian Lamb and Apricot Pilaf recipe from Food.com.

Provided by LikeItLoveIt

Categories Lunch/Snacks

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter
1 onion, finely chopped
1 lb lean lamb fillets, cubed
salt, pepper
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
2 1/2 tablespoons seedless raisins, preferably golden
4 ounces fresh apricots or 4 ounces dried apricots, halved
2 cups long-grain rice, washed in 3 changes of water

Steps:

Heat butter in heavy pan and fry onion until golden.
Add meat and brown on all sides.
Season to taste with salt, pepper, turmeric and cinnamon.
Mix in raisins and apricots.
Add water (about 3/4 cup) to cover.
Cover and simmer over very low heat 1 1/4 to 1 1/2 hours or until meat is very tender.
Stir occasionally to prevent scorching, adding water if necessary.
Texture should be thick but pourable.
Boil 4 cups water, add 1/2 teaspoon salt and rice.
Bring to boil again and boil 2 minutes, then reduce heat, cover pan and cook over low heat 10 to 15 minutes or until almost tender.
Fluff with fork.
Arrange rice and stew in alternate layers in heavy saucepan, beginning and ending with layers of rice.
Set over very low heat, stretch clean cloth over pot and place cover over cloth.
Steam 20 minutes, or until rice is tender.

Tips:

To save time, use pre-cooked or canned lamb.
If you don't have an instant pot, you can cook the rice and lamb separately on the stovetop.
For a vegetarian version of this dish, omit the lamb and add more vegetables, such as chopped carrots, celery, and bell peppers.
Serve this dish with a side of yogurt or raita for a complete meal.
Garnish the pilaf with fresh herbs, such as cilantro or parsley, before serving.

Conclusion:

This lamb and apricot pilaf is an easy and flavorful weeknight meal that is sure to please the whole family. The combination of lamb, apricots, and rice is a classic combination that is always a hit. This dish is also a great way to use up leftover lamb. So next time you have some leftover lamb, try this pilaf recipe. You won't be disappointed.

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