Azerbaijani Plov
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The Tale of Azerbaijani Plov
Story updated
Azerbaijani plov developed along Silk Road trade routes, absorbing Persian rice-cooking techniques while developing its own distinctive style, including a saffron-tinted rice crust (gazmakh) and dozens of regional variations. Plov's cultural importance is such that it's recognized on UNESCO's Intangible Cultural Heritage list specifically for Azerbaijan's tradition.
Ingredients
Scale:· 6 servings
- 3 cups basmati rice, soaked
- 2 lbs lamb, cubed
- 2 onions, chopped
- 1/2 cup dried apricots
- 1/2 cup raisins
- Pinch of saffron, bloomed in hot water
- 4 tbsp butter or ghee
- Thin lavash or lavash dough, for the crust (gazmakh)
- Salt and pepper, to taste
Instructions
- 1Brown the lamb with onions in butter, season with salt and pepper, and simmer with a little water until tender, about 40 minutes.
- 2Parboil the soaked rice in salted water for 5-6 minutes until partially cooked, then drain.
- 3Line the bottom of a pot with a thin sheet of dough or lavash brushed with butter (to form the crispy gazmakh crust).
- 4Layer the parboiled rice over the crust, drizzling with saffron water and melted butter between layers.
- 5Cover and steam on low heat for 30-35 minutes until the rice is tender and a golden crust forms on the bottom.
- 6Sauté the apricots and raisins briefly in butter.
- 7Serve the rice with the lamb, apricots, and raisins, and the crispy crust broken into pieces on the side.
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