Lamb Pilaf (Plov)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Lay the raisins and prunes into a small bowl and pour over enough water to cover. Add lemon juice and let soak for at least 1 hour. Drain. Roughly chop the prunes.
2. 2Meanwhile, heat the butter in a large pan, add the onion, and leave to cook for 5 minutes. Add cubed lamb, ground lamb, and crushed garlic cloves. Fry for 5 minutes, giving it a stir constantly until browned.
3. 3Pour 2/3 cup (150 milliliters) of stock into the pan. Turn up the heat until boils, then lower the heat, cover, and simmer for 1 hour, or until the lamb is tender.
4. 4Add the remaining stock and turn up the heat until boils. Add rinsed long-grain white rice and a large pinch of saffron. Stir, then cover, and let it simmer for 15 minutes, or until the rice is tender.
5. 5ServeAdd the drained raisins, drained chopped prunes, and salt and pepper to taste. Heat through for a few minutes, then turn out onto a warmed serving dish and scatter over sprigs of flat-leaf parsley.