New Year Pilaf

1Rinse the basmati rice (2 cups) in cold water until the water runs clear. Drain and set aside.

2In a large pot or Dutch oven, heat some oil over medium-high heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.

3In the same pot, add a little more oil if needed and sauté the chopped onion (1 large) until translucent. Add the minced garlic (3 cloves) and cook for another minute until fragrant.

4Return the lamb to the pot. Add spices - cumin (1 tsp), paprika (1 tsp), cinnamon (½ tsp), turmeric (½ tsp), ground ginger (½ tsp), cloves (¼ tsp), cardamom (¼ tsp), and nutmeg (¼ tsp). Stir well to coat the meat in the spices.

5Stir in the basmati rice (2 cups), dried apricots, (¼ cup) raisins (¼ cup), and slivered almonds (¼ cup). Pour in the chicken broth (4 cups) and bring to a boil.

6Reduce the heat to low, cover the pot, and let the pilaf simmer for about 20-25 minutes or until the rice is cooked and the liquid is absorbed.

7Once the pilaf is cooked, fluff it with a fork and let it rest for a few minutes before serving.

8Garnish with fresh parsley before serving.

9Enjoy your flavorful New Year Pilaf with family and friends!