Entree: Azerbaijan – Azeri Northwest – Plov (Saffron-scented layered rice pilaf with braised lamb and dried fruits)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 15 min

Additional 10 min

Total 3 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1 to 1.5-inch (2.54 to 3.81 cm) pieces
- 3 cups (555 g) long-grain basmati rice, rinsed and soaked 30 minutes
- 1 large onion, thinly sliced (about 8 oz (227 g)) (7 7/8 oz (225 g))
- 3 medium carrots, julienned (about 10 oz (283 g)) (10 oz (285 g))
- 1/2 cup (120 ml) vegetable oil or sunflower oil
- 2 tbsp (30 g) unsalted butter
- 4 cups (960 ml) lamb or chicken stock, hot
- 1/2 tsp (0.5 g) saffron threads, steeped in 2 tbsp (30 ml) warm water
- 1 cup (170 g) mixed dried fruits (apricots, prunes, or raisins)
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground turmeric
- 1 cinnamon stick (optional)
- 1 1/2 tsp (8 g) kosher salt, plus more for rice water
- 1/2 tsp (2.5 g) freshly ground black pepper
- 4 garlic cloves, smashed
- 1/4 cup (35 g) slivered almonds or toasted walnuts (optional)
- Fresh cilantro or parsley for garnish

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1 to 1.5-inch pieces
- 3 cups (555 g) long-grain basmati rice, rinsed and soaked 30 minutes
- 1 large onion, thinly sliced (about 8 oz) (225 g)
- 3 medium carrots, julienned (about 10 oz) (285 g)
- 1/2 cup (120 ml) vegetable oil or sunflower oil
- 2 tbsp (30 g) unsalted butter
- 4 cups (960 ml) lamb or chicken stock, hot
- 1/2 tsp (0.5 g) saffron threads, steeped in 2 tbsp (30 ml) warm water
- 1 cup (170 g) mixed dried fruits (apricots, prunes, or raisins)
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground turmeric
- 1 cinnamon stick (optional)
- 1 1/2 tsp (8 g) kosher salt, plus more for rice water
- 1/2 tsp (2.5 g) freshly ground black pepper
- 4 garlic cloves, smashed
- 1/4 cup (35 g) slivered almonds or toasted walnuts (optional)
- Fresh cilantro or parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Brown the lamb: heat 1/4 cup (60 ml) oil in a heavy-bottomed pot over medium-high heat. Season lamb pieces with 1/2 tsp (2.5 ml) salt and pepper. Brown lamb in batches until well colored; remove and set aside.
2. Sauté vegetables and spices: add remaining 1/4 cup (60 ml) oil to the pot, reduce heat to medium, and cook sliced onion until golden, about 8–10 minutes. Add julienned carrots, cumin, turmeric, and cinnamon stick; cook 5–7 minutes until carrots soften.
3. Braise the lamb: return browned lamb to the pot, add garlic cloves and 4 cups (960 ml) hot stock, bring to a simmer, cover, and braise until lamb is fork-tender, about 45–60 minutes. Remove garlic and cinnamon stick; keep lamb and braising liquid separate from rice for layering.
4. Parboil the rice: bring a large pot of salted water to a boil (use about 1 tbsp (15 ml) salt per 4 quarts (3.84 L)). Add drained rice and cook, stirring, until rice is al dente, about 6–8 minutes depending on rice quality. Drain rice in a fine sieve and rinse briefly with hot water.
5. Layer and steam the plov: wipe the pot used for braising clean and melt 2 tbsp (30 g) butter in the bottom. Add a thin layer of parboiled rice, then a layer of braised lamb with some of its sauce and a portion of the dried fruits. Continue layering, finishing with a top layer of rice. Drizzle saffron water evenly over the top, then cover the pot with a tight-fitting lid (seal edges with a clean towel if desired) and cook over very low heat 25–35 minutes to steam and finish cooking.
6. Rest and serve: turn off heat and let plov rest covered 10 minutes. Gently fluff and mix some layers so meat, fruits, and rice are distributed, or invert onto a serving platter to display layers. Sprinkle toasted almonds and chopped cilantro or parsley before serving.

1. Brown the lamb: heat 1/4 cup (60 ml) oil in a heavy-bottomed pot over medium-high heat. Season lamb pieces with 1/2 tsp salt and pepper. Brown lamb in batches until well colored; remove and set aside.
2. Sauté vegetables and spices: add remaining 1/4 cup (60 ml) oil to the pot, reduce heat to medium, and cook sliced onion until golden, about 8–10 minutes. Add julienned carrots, cumin, turmeric, and cinnamon stick; cook 5–7 minutes until carrots soften.
3. Braise the lamb: return browned lamb to the pot, add garlic cloves and 4 cups (960 ml) hot stock, bring to a simmer, cover, and braise until lamb is fork-tender, about 45–60 minutes. Remove garlic and cinnamon stick; keep lamb and braising liquid separate from rice for layering.
4. Parboil the rice: bring a large pot of salted water to a boil (use about 1 tbsp salt per 4 quarts). Add drained rice and cook, stirring, until rice is al dente, about 6–8 minutes depending on rice quality. Drain rice in a fine sieve and rinse briefly with hot water.
5. Layer and steam the plov: wipe the pot used for braising clean and melt 2 tbsp (30 g) butter in the bottom. Add a thin layer of parboiled rice, then a layer of braised lamb with some of its sauce and a portion of the dried fruits. Continue layering, finishing with a top layer of rice. Drizzle saffron water evenly over the top, then cover the pot with a tight-fitting lid (seal edges with a clean towel if desired) and cook over very low heat 25–35 minutes to steam and finish cooking.
6. Rest and serve: turn off heat and let plov rest covered 10 minutes. Gently fluff and mix some layers so meat, fruits, and rice are distributed, or invert onto a serving platter to display layers. Sprinkle toasted almonds and chopped cilantro or parsley before serving.