Pilaf with Lamb Ribs and Cherries

Name: Pilaf with Lamb Ribs and Cherries
Yield: 1 servings
Ingredients: 200 g Lamb; 20 g Cherries, sour, red, frozen, unsweetened (Includes foods for USDA's Food Distribution Program); 100 g Onion; 25 g Pickled paradise apples; 20 g Albukhar plums; 10 g Pomegranate seeds; 100 g Spinach; 40 g Pomegranate sauce; 10 g Ghee; 100 g Rice; 3 g Spices, saffron; 3 pcs Gazmakh; Salt and pepper

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A unique take on lamb pilaf featuring cherries and warm spices, perfect for a special occasion.

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Method

Roast the quince until tender. Cook the rice with saffron. Finely dice and sauté the onions. Briefly steam the spinach.

Brown the lamb, then add all ingredients except the sauce, pomegranate, and spinach. Simmer until tender, then stir in the sauce, spinach, and pomegranate at the very end and heat through.

Mound the rice in the center of a serving platter and arrange the ribs around it. Garnish with pomegranate seeds and gazmakh.

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Pilaf with Lamb Ribs and Cherries

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