Pilaf with Lamb Ribs and Cherries

Name: Pilaf with Lamb Ribs and Cherries
Yield: 1 servings
Ingredients: 200 g Lamb ribs; 100 g Rice; 100 g Onion; 20 g Cherries, sour, red, frozen, unsweetened (Includes foods for USDA's Food Distribution Program); 100 g Spinach; 20 g Albukhara plum; 25 g Crab apple, raw; 10 g Pomegranate seeds; 40 ml Pomegranate sauce; 10 g Ghee; 3 g Spices, saffron; 3 pcs Gazmakh flatbread; Salt and pepper

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An exotic and festive lamb pilaf with the tartness of cherries and aromatic oriental notes.

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Method

Boil the rice with saffron until tender.

Finely dice the onion and sauté in clarified butter until translucent.

Brown the lamb until a golden crust forms.

Add the onion, cherries, albukhara, and small apples to the meat, then simmer for 15–20 minutes.

Pilaf with Lamb Ribs and Cherries

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