Plov with lamb meatballs and prunes

Directions

1. Prepare cooked rice, then color it with a small amount of saffron juice. ≈ 3 min
2. Cut the meat, remove the bones, then pulse it in a food processor with the onion. ≈ 8 min
3. Salt, pepper, and add the cinnamon, then mix well. ≈ 4 min
4. Form small meatballs with the filling and brown them in a frying pan with butter. ⏱ ≈ 7 min
5. Add a little broth, the partially cooked chestnuts, the washed prunes, and a splash of saffron juice. ⏱ ≈ 10 min
6. Cover and let it cook, allowing it to steam in its own juices. ⏱ ≈ 10 min
7. When serving, add the chopped cilantro. ≈ 2 min
8. Form a small mound of rice in the plate. ≈ 2 min
9. Serve the meatballs with their sauce. ≈ 2 min