Azerbaijani Plov

Ingredients

• 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

1. 1Brown the lamb with onions in butter, season with salt and pepper, and simmer with a little water until tender, about 40 minutes.
2. 2Parboil the soaked rice in salted water for 5-6 minutes until partially cooked, then drain.
3. 3Line the bottom of a pot with a thin sheet of dough or lavash brushed with butter (to form the crispy gazmakh crust).
4. 4Layer the parboiled rice over the crust, drizzling with saffron water and melted butter between layers.
5. 5Cover and steam on low heat for 30-35 minutes until the rice is tender and a golden crust forms on the bottom.
6. 6Sauté the apricots and raisins briefly in butter.
7. 7Serve the rice with the lamb, apricots, and raisins, and the crispy crust broken into pieces on the side.

Comments

Loading comments…