Plov is Azerbaijan's national dish with dozens of regional variants, combining saffron rice with meat and dried fruit in a culinary tradition shared throughout Central Asia and the Caucasus.
International
Azerbaijani Plov
Traditional Azerbaijani lamb plov with saffron rice, authentic step by step recipe.
- Azerbaijan
- Main course
- High protein
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 540 kcal
- Protein 26 g
- Carbohydrates 62 g
- Fat 22 g
Story behind the dish
Preparation
Azerbaijani Plov is an Azerbaijani preparation with medium difficulty. Reserve about 90 minutes in total (30 for mise en place and preparation, 60 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of basmati rice.
- Have ready: 600 g of lamb in pieces.
- Have ready: 2 onions.
- Have ready: 100 g of raisins.
- Have ready: 100 g of dried apricots.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Soak the rice in warm salted water for 1 hour
Soak the rice in warm salted water for 1 hour, then drain. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Brown the lamb with onion in butter until seared
Brown the lamb with onion in butter until seared, cover with water and cook for 40 minutes until tender. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Add the raisins and dried apricots to the lamb stew for the last 10…
Add the raisins and dried apricots to the lamb stew for the last 10 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook the rice in salted water until it is 70% cooked (still firm in…
Cook the rice in salted water until 70% done (still firm in the center), drain. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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In a pot with butter and dissolved saffron
In a pot with butter and dissolved saffron, place a layer of rice and add alternating layers, covering tightly. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook over very low heat (dum) for 25-30 minutes until the rice is...
Cook over very low heat (dum) for 25-30 minutes until the rice is done and the bottom forms a golden crust (gazmakh). Serve the rice with the lamb stew. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Chef's tips
- The gazmakh (golden crust on the bottom) is a highly prized part of the plov, don't throw it away.
- Airtight sealing of the pot during final cooking is essential for internal steam.
Variations
- Plov with chicken instead of lamb.
- Vegetarian version with only nuts and vegetables.
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