Entree: Azerbaijan – Baku & Absheron – Plov (Aromatic saffron rice pilaf cooked with lamb, caramelized carrots, and warm spices)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr

Additional 10 min

Total 1 hr 45 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 3 cups (600 g) long-grain rice (basmati or similar), rinsed until water runs clear
- 6 cups (1.4 L) water, divided (for cooking and soaking rice)
- 1/2 cup (120 ml) vegetable oil or rendered lamb fat
- 2 large onions, thinly sliced
- 4 carrots, peeled and cut into matchsticks or julienne
- 1 tbsp (15 g) granulated sugar (to help caramelize carrots)
- 1 tsp (5 g) kosher salt, plus 1 tsp (5 g) for rice cooking, adjust to taste
- 1/2 tsp (2 g) ground turmeric
- 1/2 tsp (1.5 g) ground cumin
- 1/4 tsp (0.5 g) ground black pepper
- 1/4 tsp (0.5 g) ground coriander (optional)
- 1/4 tsp (0.5 g) saffron threads, soaked in 2 tbsp (30 ml) warm water (or 1/8 tsp (0.5 g) powdered saffron)
- 1/4 cup (40 g) dried barberries or raisins (optional)
- 3 whole garlic cloves, unpeeled
- 1 bay leaf
- Fresh parsley or cilantro for garnish

Instructions

1. Rinse the rice under cold water until it runs clear, then soak in 2 cups (480 ml) of cold water for 30 minutes; drain well and set aside.
2. Heat 1/4 cup (60 ml) of the oil or fat in a heavy-bottomed pot over medium-high heat. Add the lamb cubes and brown on all sides, working in batches if necessary; transfer browned lamb to a plate.
3. In the same pot add the remaining 1/4 cup (60 ml) oil and sauté the sliced onions over medium heat until deep golden brown, about 12–15 minutes.
4. Add the carrots and 1 tbsp (15 g) sugar to the onions, increase heat slightly and stir frequently until the carrots begin to caramelize, about 8–10 minutes. Return the lamb to the pot, add turmeric, cumin, coriander (if using), ground black pepper, 1 tsp (5 g) kosher salt and bay leaf. Pour in 1 cup (240 ml) water, reduce heat to low, cover and simmer until the lamb is nearly tender, about 20–25 minutes.
5. While the meat simmers, bring 4 cups (960 ml) salted water (1 tsp / 5 g salt) to a rolling boil in a separate pot. Add the drained rice and parboil for 5–7 minutes until rice kernels are softened on the outside but still firm in the center. Drain rice in a fine sieve.
6. Remove the bay leaf from the meat and spread the meat and carrot mixture evenly on the bottom of the pot. Sprinkle the dried barberries or raisins over the meat if using, and press the whole garlic cloves into the meat layer.
7. Pile the drained parboiled rice gently on top of the meat and carrots, forming an even mound. Drizzle the saffron-infused water over the rice and, if desired, dot with a tablespoon of oil or fat. Make 2–3 small steam vents in the rice with the handle of a spoon.
8. Cover the pot tightly (seal edges with a clean towel if needed), reduce heat to very low and steam the plov for 25–30 minutes until the rice is fully cooked and scented with saffron.
9. Turn off the heat and let the plov rest, covered, for 10 minutes. To serve, gently mix or layer portions on a platter so each serving has rice, meat and a few caramelized carrots; garnish with chopped parsley or cilantro.