World Flavors Cookbook

Plov (Azerbaijani Pilaf)

The 'King' of Azerbaijani cuisine—a layered saffron rice pilaf with tender meat, dried fruits, and a golden crispy crust (kazmag).

Cuisine: Azerbaijan

Ingredients

• 1 kg basmati rice
• 500g lamb or chicken
• 1 cup melted butter
• 1/2 tsp saffron threads
• 1 cup dried apricots
• 1 cup raisins
• 1 cup chestnuts (peeled)
• 2 large onions
• Salt, cumin, cinnamon

Instructions

1. 1. Parboil the rice in salted water until al dente, then drain. 2. Infuse saffron in a little boiling water. 3. Sauté meat with onions, dried fruits, and chestnuts until tender. 4. Prepare a kazmag (crust) at the bottom of a heavy pot using dough or thinly sliced potatoes. 5. Layer the rice and meat-fruit mixture, drizzling with melted butter and saffron water. 6. Cover with a lid wrapped in a towel and steam on low heat for 1 hour. 7. Serve by inverting the pot to reveal the golden crust.