Entree: Azerbaijan – Caspian Azerbaijan – Plov (Aromatic Azerbaijani rice pilaf cooked with lamb, carrots, onions, and fragrant spices)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 25 min

Additional 30 min

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into 1½-inch (4 cm) chunks
- 3 cups (600 g) long-grain rice, rinsed until water runs clear
- 6 cups (1.4 L) water or light lamb broth, plus additional as needed
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 1 lb (450 g) carrots, cut into matchsticks or grated
- 1/4 cup (60 ml) vegetable oil or rendered lamb fat
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) ground turmeric or a pinch of saffron for color
- Pinch of saffron threads soaked in 2 tbsp (30 ml) warm water (optional)
- 1/4 cup (30 g) dried barberries or currants (optional)
- 1/4 cup (30 g) slivered toasted almonds or blanched slivered almonds (optional)
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (5 g) black pepper
- 2 tbsp (30 g) butter for finishing (optional)
- Fresh dill or parsley for garnish

Instructions

1. In a heavy-bottomed pot or Dutch oven, heat the oil or lamb fat over medium-high heat. Brown the lamb chunks in batches until well seared on all sides; remove and set aside.
2. Add the sliced onion to the pot and cook in the remaining fat until soft and golden. Stir in the tomato paste, cumin, coriander, turmeric (or saffron water if using), and cook 1–2 minutes to bloom the spices.
3. Return the lamb to the pot, add 6 cups (1.4 L) water or broth, season with 1½ tsp (7 g) salt and 1 tsp (5 g) pepper. Bring to a simmer, cover, and cook gently 45–60 minutes until lamb is tender but still intact. Remove lamb pieces and keep warm; reserve the cooking liquid.
4. In a separate skillet, warm 1–2 tbsp (15–30 ml) oil and sauté the carrot matchsticks until soft and slightly caramelized. Stir in the dried barberries or currants and toasted almonds if using; season lightly. Set aside.
5. Bring the reserved lamb broth to a boil and adjust seasoning; you will need about 4½–5 cups (1.1–1.2 L) of hot liquid for the rice depending on rice type. In a large saucepan, add the rinsed rice and pour just enough boiling broth to cover the rice by 1 inch (about 1½–2 cups / 350–475 ml), bring to a boil until rice is parboiled (grains still firm in the center) then drain any excess water in a sieve.
6. Layering: In the pot used for the lamb (cleaned of excess residue), spread a little oil or melted butter on the bottom. Put the browned lamb pieces evenly across the bottom, then spread the sautéed carrots and barberries over the lamb. Pile the parboiled rice on top, mounding it. Sprinkle the saffron water over the rice and dot with small pieces of butter if desired.
7. Cover the pot tightly (use a clean kitchen towel under the lid for a better seal) and cook over very low heat for 25–35 minutes to steam the plov and allow flavors to meld and a golden crust to form.
8. To serve, gently invert or lift portions so each plate gets rice, carrots, and lamb; garnish with chopped dill or parsley. Serve hot.