Entree: Azerbaijan – Central Culinary Region – Plov (Traditional Azerbaijani rice pilaf with lamb, carrots, and aromatic spices)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr

Additional 25 min

Total 2 hrs

Ingredients

- 2 cups (370 g) long-grain rice (preferably basmati)
- 1 lb (454 g) lamb shoulder, cut into 1-inch pieces
- 4 tbsp (60 ml) vegetable oil (or lamb fat)
- 2 tbsp (28 g) unsalted butter
- 3 medium carrots (about 10 oz / 285 g), julienned or cut into matchsticks
- 1 large onion (about 8 oz / 225 g), thinly sliced
- 1 head garlic, cloves separated and peeled (optional)
- 1 tsp (5 g) ground cumin
- 1 tsp (3 g) ground coriander
- 1/2 tsp (2 g) turmeric or a pinch of saffron for color
- 1/3 cup (50 g) dried barberries or raisins
- 4 1/2 cups (1,070 ml) water or lamb broth, divided
- 1 1/2 tsp (9 g) salt, plus more to taste
- Freshly ground black pepper to taste
- Pinch of saffron dissolved in 2 tbsp (30 ml) hot water (optional)
- 2 tbsp (8 g) fresh cilantro or parsley, chopped for garnish

Instructions

1. Rinse the rice under cold water until the water runs clear, then soak in cold water for 20–30 minutes. Drain well.
2. Heat the vegetable oil and 1 tbsp (14 g) butter in a heavy-bottomed pot over medium-high heat. Add the lamb pieces, season with salt and pepper, and brown on all sides, 6–8 minutes. Remove and set aside.
3. In the same pot, add the sliced onion and cook in the lamb fat until soft and golden, about 6–8 minutes. Add the julienned carrots and cook, stirring occasionally, until carrots are softened and beginning to color, about 8–10 minutes.
4. Return the lamb to the pot with the onions and carrots. Stir in cumin, coriander, and turmeric. Add 2 cups (475 ml) of the water or broth, bring to a simmer, cover, and cook until the lamb is tender, about 25–30 minutes. If using whole garlic cloves, push them into the mixture now so they steam with the meat.
5. Meanwhile, bring the remaining 2 1/2 cups (595 ml) water to a boil in a separate pot. Season with 1/2 tsp (3 g) salt. Bring the drained rice to a vigorous simmer in the boiling water and par-cook until the grains are soft on the outside but still firm inside, 6–8 minutes. Drain the rice in a fine sieve.
6. When the meat and carrots are ready and most liquid is absorbed, spread the par-cooked rice evenly over the meat without stirring. Sprinkle the dried barberries or raisins over the rice and drizzle the saffron water and remaining 1 tbsp (14 g) butter on top.
7. Cover the pot tightly with a lid (seal edge with a clean kitchen towel if desired to trap steam). Reduce heat to low and steam the layered plov for 20–25 minutes, until rice is fully cooked and fluffy.
8. Gently mix the rice and meat together before serving or lift out portions to show the meat below. Garnish with chopped cilantro or parsley and serve hot.