Azerbaijani Plov
Saffron rice steamed separately from its meat and fruit, over a crisp bottom crust called gazmakh — the layered, twice-cooked structure is what distinguishes real Azerbaijani plov from a one-pot pilaf that just throws everything in together.
Meat
⚠ Contains: Egg, Tree Nut, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups basmati rice
- 1 lb lamb, cubed
- 1 onion, chopped
- 1/2 cup dried apricots
- 1/2 cup chestnuts, peeled and halved
- A pinch of saffron threads, steeped in 2 tbsp hot water
- 1/2 cup butter, melted, divided
- 1 egg yolk
- 2 tbsp yogurt
- 2 tbsp flour
- Salt, to taste
Steps
- Parboil the rice in salted water for 5-6 minutes until partially cooked, then drain.
- Brown the lamb with the onion in a little butter, then add the apricots and chestnuts and simmer with a splash of water until the meat is tender.
- Mix the egg yolk, yogurt, and flour with a few spoonfuls of the melted butter to form the gazmakh dough, and press it into the bottom of a heavy pot to line it.
- Layer the parboiled rice over the gazmakh, drizzling with the remaining melted butter and the saffron water as you go.
- Cover with a towel-wrapped lid and steam over low heat for 35-40 minutes, until the rice is tender and the bottom crust is golden and crisp.
- To serve, spoon the rice onto a platter, top with the meat and fruit, and break the crisp gazmakh into pieces on the side.