Entree: Azerbaijan – Nakhchivan – Plov (Scented saffron rice layered with braised lamb, caramelized onions, and dried fruits and nuts)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 25 min

Additional 30 min

Total 2 hrs 20 min

Ingredients

- 1.5 lb (680 g) boneless lamb shoulder, cut into 1-inch pieces
- 2 cups (400 g) long-grain rice (basmati or similar)
- 4 cups (960 ml) water or low-sodium lamb stock, divided
- 3 tbsp (45 ml) vegetable oil or melted ghee, divided
- 2 large onions, thinly sliced (about 10 oz / 300 g)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) ground coriander (optional)
- Pinch of saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1/2 tsp (2 g) ground turmeric (for color, optional)
- 1/2 cup (75 g) dried apricots, halved
- 1/3 cup (50 g) raisins
- 1/2 cup (60 g) slivered almonds or broken walnuts, toasted
- 2 tbsp (28 g) butter, cut into small pieces

Instructions

1. Rinse the rice under cold water until the water runs nearly clear. Soak the rice in cold water for 20–30 minutes, then drain.
2. In a heavy pot or Dutch oven, heat 2 tbsp (30 ml) oil over medium-high heat. Add the lamb pieces, season with 1 tsp salt, 1/2 tsp pepper, cumin, and coriander. Brown the lamb in batches until well-seared on all sides, about 6–8 minutes per batch. Remove and set aside.
3. In the same pot, add remaining 1 tbsp (15 ml) oil. Add the sliced onions and a pinch of salt and cook over medium heat until golden and caramelized, about 12–15 minutes.
4. Return the browned lamb to the pot with the onions. Add enough water or stock to nearly cover the meat (about 2 cups / 480 ml), bring to a simmer, cover, and cook gently until the lamb is tender and most liquid is reduced, about 30–40 minutes. Stir in dried apricots and raisins halfway through cooking so they soften and absorb flavor.
5. Meanwhile, bring a large pot of salted water to a rolling boil (use about 6–8 cups). Add the drained rice and 1/2 tsp turmeric if using. Parboil the rice until it is just tender on the outside but still firm in the center, about 6–8 minutes. Drain the rice in a colander.
6. Once the lamb is tender and the cooking liquid is reduced to a few tablespoons, spread the lamb and softened fruit evenly in the pot. Mound the parboiled rice over the lamb in an even layer.
7. Drizzle the soaked saffron and its liquid over the rice in a few spots. Dot the top with pieces of butter and sprinkle the toasted nuts over the rice.
8. Cover the pot tightly with a lid (or place a clean kitchen towel under the lid to trap steam). Cook over very low heat for 20–25 minutes to steam the rice through and allow flavors to meld.
9. To serve, gently mix or invert the pot so rice and lamb combine, or serve by layering rice over portions of lamb. Garnish with additional toasted nuts if desired and serve hot.