Plov (Azerbaijani Saffron Rice with Lamb and Dried Fruit)
In short: Saffron rice steamed with butter under a golden crust, served with a gara of tender lamb, apricots and prunes. Azerbaijan's festive centerpiece. It takes about 2 h 40 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 2 h
- Resting
- 1 h
- Total
- 2 h 40 min
- Servings
- 6
- Difficulty
- Challenging
- Calories
- 640 kcal
Plov is the dish Azerbaijanis cook for weddings, holidays and any time guests deserve a fuss. Unlike pilafs cooked in one pot, it is built in three parts: saffron rice steamed with butter, a savory stew of lamb with dried fruit called gara, and a golden crust of rice known as qazmaq. They are served together on a big platter. It takes time, but each step is simple.
Instructions
- Rinse the rice in several changes of cold water until the water runs almost clear. Soak it in cold water with 1 tbsp of the salt for 1 hour, then drain.
- Brown the lamb in the 1 tbsp butter in a heavy pot over medium-high heat for 6 to 8 minutes, then lift it out. Cook the onions in the same pot for 8 minutes until golden.
- Return the lamb to the pot with the turmeric, cinnamon, 1 tsp salt and water. Cover and simmer gently for 50 minutes, until the lamb is tender.
- Add the apricots, prunes, raisins and chestnuts and simmer uncovered for 10 to 15 minutes, until the fruit is plump and the sauce is glossy. Keep warm.
- Crush the saffron and steep it in 3 tbsp hot water for 10 minutes. Boil 3 liters (3 quarts) water with the remaining 2 tbsp salt, add the drained rice and boil 6 to 8 minutes, until soft outside but firm in the center. Drain.
- Mix the egg yolk, yogurt, 1 tbsp of the saffron water and 3 tbsp of the cooked rice. Melt 2 tbsp of the butter in a heavy 28 cm (11 in) nonstick pot and spread this mixture over the bottom.
- Heap the remaining rice on top in a loose cone. Poke 5 or 6 holes down to the bottom with a spoon handle and drizzle with the rest of the melted butter and saffron water. Wrap the lid in a clean towel and cover the pot.
- Cook over medium-high heat for 5 minutes until steam rises, then turn the heat to its lowest setting and cook for 35 to 40 minutes without lifting the lid.
- Dip the base of the pot in cold water for 30 seconds to loosen the crust. Spoon the rice onto a platter, lift out the golden crust (qazmaq), break it into pieces and arrange it around the rice. Serve with the lamb and fruit.
Tips
- Grind the saffron with a pinch of sugar before steeping, so it releases the most color and aroma. A little goes a long way.
- No nonstick pot? Line the bottom of the pot with a layer of thin potato slices brushed with butter before adding the rice. They form a crisp golden base and lift out easily.
Questions and answers
Why is Azerbaijani plov served in three parts?
Cooking the rice, the lamb and fruit stew, and the crust separately lets each one come out right. They meet on the platter, so every plate gets rice, stew and a piece of crust.
Can I make the gara ahead of time?
Yes. The gara keeps for 3 days in the fridge and tastes better after a night. Reheat it gently while you cook the rice fresh.
Can I make plov without lamb?
Yes. Use bone-in chicken thighs and cut the simmering time to 30 minutes, or skip the meat and serve the rice with the fruit and chestnuts.
How long does it take to make Plov (Azerbaijani Saffron Rice with Lamb and Dried Fruit)?
About 2 h 40 min in total: 40 min of preparation and 2 h of cooking.
How many calories are in Plov (Azerbaijani Saffron Rice with Lamb and Dried Fruit)?
About 640 kcal per serving, with 21 g of protein, 73 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 73 g |
| Fat | 29 g |
| Fiber | 6 g |
| Sugar | 26 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
