6 Serves
72 Mins
Rinse the Basmati rice thoroughly under cold water until the water runs clear, then soak for 20 minutes.
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CreoleVitamin E
0 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
116 µg / 400 µgCalcium
148 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
147 mg / 420 mgPhosphorus
280 mg / 1,250 mgPotassium
1024 mg / 4,700 mgSodium
635 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
6 g / 28 gSugar
14 g / 50 gSaturated Fat
6 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
In a heavy-bottomed pot, heat the vegetable oil and sear the lamb until browned on all sides.
Add sliced onions and garlic to the pot, sautéing until softened and fragrant.
Stir in the soaked rice, saffron-infused water, salt, and pepper, then cover and simmer until the rice is tender and the liquid is absorbed.
Gently fold in the sautéed dried fruits and serve the Plov hot.
33
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Ethiopian
Indonesian