Lamb Plof, as served by Aloynka Russian Cuisine, located in Boise, Idaho, as seen on Diners, Drive-Ins and Dives, Season 37.
Recipe courtesy of Alyonka Russian Cuisine

Lamb Plof

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  • Level: Easy
  • Total: 1 hr 55 min
  • Active: 35 min
  • Yield: 6 to 8 servings



  1. Heat the oil in a 7-quart nonstick pot on high heat, then add the lamb meat and bones with the cumin seeds, granulated garlic, black pepper, coriander, paprika, cayenne and 2 tablespoons salt. Let simmer until the liquid released from the meat evaporates, then remove the bones, add the onions and cook, 5 to 10 minutes.
  2. Add the carrots and cook until soft. Add the rice on top and do not stir, then pour in 4 1/2 cups water and the remaining teaspoon salt and let simmer on high heat until the water is evaporated. Add the garlic and cover with a tight lid. Set the pot on very low heat for 30 to 35 minutes.
  3. Carefully mix together. Serve with pickles or any pickled vegetables. Garnish with the dill, parsley and green onion. Priyatnova appetita! Bon appetit!