Lamb Pilaf (Plov)

Begin by placing the raisins and plump prunes into a small bowl, covering them with enough water to soak through. Add a splash of bright lemon juice to the soaking liquid to infuse a subtle tang and help the fruits soften beautifully. Let them soak for at least one hour, then drain well and roughly chop the prunes to release their sweetness. While the fruit is soaking, melt the butter in a large, heavy-based pan over medium heat until bubbling with a nutty aroma. Add the chopped onion and gently cook for about 5 minutes until it turns translucent and tender, laying a flavorful foundation for the dish. Introduce the cubed lamb, ground lamb, and crushed garlic cloves to the pan. Fry this mixture for 5 minutes, stirring often, until the lamb pieces are nicely browned all over, sealing in their juices. Pour in two-thirds of the vegetable stock, about 150 milliliters, and bring the pan to a lively boil. Reduce the heat, cover the pan, and allow everything to simmer gently for 1 hour, or until the lamb is wonderfully tender and melting in the mouth. Next, pour in the remaining stock and bring the mixture back to the boil. Stir in the rinsed long-grain white rice and add a generous pinch of saffron, which will lend a gorgeous golden hue and delicate aromatic notes. Stir once to combine, then immediately cover the pan and simmer over low heat for 15 minutes, allowing the rice to absorb all the infused flavors and become perfectly tender. Finally, fold in the soaked and drained raisins and chopped prunes, seasoning the dish with salt and freshly ground black pepper to taste. Gently heat through for a few minutes so the dried fruits warm up and meld into the rice and lamb. Turn the flavorful pilaf out onto a warmed serving dish and finish by garnishing with fresh sprigs of flat-leaf parsley to add brightness and a touch of color. Serve straight away for the best experience, enjoying the wonderful contrasting flavors and textures in every spoonful.