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 Crabapples, raw; 20 g Albukhara dried 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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An unusual take on lamb pilaf with cherries and spices that will surprise you with its vibrant flavor combination.

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Method

Bake the quince in the oven until tender. Boil the rice, adding saffron. Finely chop the onion and sauté in a pan. Lightly simmer the spinach in a pan.

Sear the lamb in a pan. Add all the other ingredients except the pomegranate sauce, pomegranate seeds, and spinach. Bring to doneness, then add the pomegranate sauce and spinach, and let it simmer briefly.

On a large serving platter, place the finished rice in the center, and arrange the prepared lamb ribs in a circle around it. Garnish with pomegranate seeds and gazmah.

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Pilaf with Lamb Ribs and Cherries

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