Sour Cherry & Lamb Pilaf with Pistachios

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Set aside.

   ~5 min
2. 2

   In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the cubed lamb and brown it on all sides. Remove lamb from the pot and set aside.

   ~10 min
3. 3

   Add the remaining 1 tablespoon of olive oil to the same pot. Add the chopped onion and sauté until softened, about 5-7 minutes.

   ~7 min
4. 4

   Add the minced garlic and cook for another minute until fragrant.

   ~1 min
5. 5

   Return the browned lamb to the pot. Add the rinsed rice, dried sour cherries, beef broth, cinnamon stick, allspice berries, salt, and black pepper. Stir well.

   ~2 min
6. 6

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

   ~25 min
7. 7

   While the pilaf is simmering, toast the chopped pistachios in a dry frying pan over medium heat until lightly golden and fragrant. Be careful not to burn them.

   ~5 min
8. 8

   Once the pilaf is cooked, remove the cinnamon stick and allspice berries. Fluff the pilaf gently with a fork.

   ~2 min
9. 9

   Serve the pilaf hot, garnished with the toasted pistachios and fresh chopped parsley.