Ukrainian Lamb Plov: A Hearty Taste of Tradition

The scent of simmering lamb, fragrant with spices and the earthy aroma of long-grain rice, takes me back to the kitchens of my grandmother. Growing up, “plov” wasn’t just a meal; it was an event. The golden hue of the saffron-infused rice, studded with plump, rehydrated fruits, was a visual promise of the deep, comforting flavors to come. Each spoonful was a journey – the tender lamb melting in your mouth, the slight sweetness of the prunes and raisins, all perfectly balanced by the subtle garlicky undertones. It’s a dish that speaks of warmth, generosity, and the enduring heart of Ukrainian home cooking, a culinary hug that never fails to nourish both body and soul.

Recipe Overview

• Prep Time: 1 hour (includes soaking time for dried fruits)
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours 15 minutes
• Servings: 4
• Yield: Serves 4
• Dietary Type: Dairy-Free (can be made Gluten-Free if rice is certified GF)

Ingredients

• 1⁄2 cup raisins
• 1⁄2 cup prunes, pits removed
• 1 tablespoon lemon juice
• 2 tablespoons butter (or a neutral oil for dairy-free)
• 1 large onion, chopped
• 1 lb lamb fillet, cut in 1-inch cubes
• 8 ounces ground lamb
• 2 garlic cloves, crushed
• 2 1⁄2 cups lamb stock (or 2 1⁄2 cups vegetable stock for a lighter flavor)
• 2 cups long grain rice
• 1 pinch saffron
• Salt and pepper, to taste
• Fresh parsley, for garnish

Equipment Needed

• Large, heavy-bottomed pot or Dutch oven with a tight-fitting lid
• Small bowl
• Measuring cups and spoons
• Sharp knife and cutting board

Instructions

1. Begin by preparing the dried fruits. In a small bowl, combine the raisins and the pitted prunes. Pour over enough water to generously cover them. Add the lemon juice to the water. Allow this mixture to soak for at least 1 hour. This step not only plumps up the fruits but also infuses them with a subtle citrus note that will balance the richness of the lamb.

2. Once the fruits have soaked, drain them thoroughly. Roughly chop the rehydrated prunes into bite-sized pieces. Set aside.

3. While the fruits are soaking or after they’ve been prepped, move on to the base of the plov. In a large, heavy-bottomed pot or Dutch oven, heat the butter (or your chosen oil) over medium heat.

4. Add the chopped onion to the hot pot. Cook the onion, stirring occasionally, until it has softened and become translucent, which should take about 5 minutes.

5. Introduce the meats to the pot. Add the lamb fillet cubes and the ground lamb to the softened onions. Stir in the crushed garlic cloves.

6. Fry the lamb mixture for about 5 minutes, stirring constantly. The goal here is to brown all sides of the lamb cubes and cook through the ground lamb, rendering some of its fat and developing a rich base flavor.

7. Now, pour in 2⁄3 cups of the lamb stock (or vegetable stock). Scrape the bottom of the pot with your spoon to loosen any browned bits; these are packed with flavor.

8. Bring the liquid to a boil. Once boiling, lower the heat to the lowest setting. Cover the pot tightly with its lid and simmer for 1 hour, or until the lamb fillet pieces are wonderfully tender. This slow braising is crucial for achieving that melt-in-your-mouth texture.

9. After the lamb has had its hour of tenderizing, add the remaining stock to the pot. Bring the entire mixture back to a boil.

10. Carefully add the long grain rice and the pinch of saffron to the boiling liquid. Stir gently to combine everything, ensuring the rice is submerged.

11. Cover the pot again, maintaining a simmer. Cook for 15 minutes, or until the rice is tender and has absorbed most of the liquid. Avoid lifting the lid too often during this stage, as you want to trap the steam to cook the rice evenly.

12. Once the rice is tender, gently stir in the prepared, chopped prunes and raisins. Season generously with salt and pepper to your taste.

13. Heat the plov through for a few more minutes, allowing the flavors of the fruits and spices to meld with the rice and lamb.

14. To serve, arrange the plov on platters or in individual bowls. Garnish with fresh sprigs of parsley for a touch of color and freshness.

Expert Tips & Tricks

• Quality Ingredients Matter: For the best flavor, use a good quality lamb fillet and long-grain rice. Basmati or Jasmine rice are excellent choices for their aromatic qualities and ability to remain separate and fluffy.
• Saffron Infusion: If you want to ensure the saffron’s color and flavor are fully distributed, you can steep the saffron threads in a tablespoon of warm stock for about 10 minutes before adding it to the pot.
• Don’t Over-Stir Rice: Once the rice is added, resist the urge to stir it excessively. This can break the grains and make the plov mushy. A gentle stir to combine is all that’s needed.
• Patience with Lamb: The hour of simmering for the lamb is non-negotiable. If the lamb isn’t tender after an hour, continue simmering until it is; cooking times can vary based on the cut of lamb and the heat of your stove.
• Taste and Adjust: Always taste and adjust seasoning before serving. The salt and pepper are crucial for bringing all the flavors into harmony.

Serving & Storage Suggestions

Ukrainian Lamb Plov is a substantial dish on its own, perfect for a hearty lunch or a comforting dinner. It’s traditionally served warm, allowing the aromas to be fully appreciated. A dollop of sour cream or a side of fresh, crisp salad, perhaps with dill and cucumber, makes a lovely accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the plov on the stovetop over low heat, adding a tablespoon or two of water or stock if it seems dry. You can also reheat it in the microwave. It’s not recommended to freeze this dish, as the rice can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1025.2 kcal	N/A
Calories from Fat	450 kcal	N/A
Total Fat	50.1 g	77%
Saturated Fat	23 g	114%
Cholesterol	140.7 mg	46%
Sodium	156.7 mg	6%
Total Carbohydrate	106.5 g	35%
Dietary Fiber	4.1 g	16%
Sugars	20.8 g	83%
Protein	36.1 g	72%

(Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.)

Variations & Substitutions

• Vegetarian Plov: For a vegetarian version, omit the lamb and use a good quality vegetable stock. You could add hearty vegetables like carrots, bell peppers, or chickpeas during the onion sautéing stage for extra texture and flavor.
• Different Dried Fruits: While raisins and prunes are classic, feel free to experiment with other dried fruits like apricots or dried cranberries for a different sweet and tart profile.
• Spices: Some variations include a pinch of cumin or coriander for added depth. Adjust to your personal preference.
• Grains: While long-grain rice is traditional, you could experiment with other grains like bulgur wheat or even quinoa for a healthier twist, though cooking times and liquid ratios will need adjustment.

FAQs

Q: Why are the prunes and raisins soaked before adding to the plov?
A: Soaking plumps up the dried fruits, making them tender and juicy, and also infuses them with a subtle sweetness and citrus note from the lemon juice, which helps to balance the richness of the lamb.

Q: Can I make this dish in a slow cooker?
A: Yes, the concept of plov can be adapted for a slow cooker, but it will require significant adjustments to the cooking process, especially for the rice. For the most authentic result, stovetop cooking is recommended.

Q: What kind of lamb is best for this recipe?
A: Lamb fillet (like leg or shoulder) is ideal for its tenderness. Ground lamb adds richness and helps to bind the flavors together.

Q: How can I make sure the rice is not mushy?
A: Use long-grain rice and avoid over-stirring once it’s added to the pot. Ensuring the lid is tight-fitting to trap steam is also crucial for proper rice cooking.

Q: Is saffron essential for this recipe?
A: Saffron provides the characteristic golden hue and a subtle, distinctive flavor. While you could omit it, the plov would lose some of its visual appeal and unique aroma.

Final Thoughts

This Ukrainian Lamb Plov is more than just a recipe; it’s an invitation to experience a cherished culinary tradition. It’s a dish that rewards patience with incredible depth of flavor and a comforting, satisfying texture. I encourage you to gather your ingredients, take your time, and let the aromas fill your kitchen. Serve it with pride, and share the warmth and history with your loved ones. Enjoy this taste of the heart of Ukraine.