Plov
Plov is the signature dish of Azerbaijani cuisine, with more than 40 different recipes. It is accompanied by different side dishes called qovurma (garnishes). The highest version of this dish exists as Shakh Plov which translates to “Crown Plov” or “King Plov”. In Azerbaijan, plov is the centrepiece of every major celebration, from weddings and birthdays to New Year’s Eve and the Novruz Holiday. My favourite memory is sitting around the table during Novruz, surrounded by family, laughter, and the heavenly scent of saffron-infused rice. If an Azerbaijani family prepares Plov for you, it is their way of showing how much they respect you as their guest.
4
servings20
minutes1
hour50
minutes2
hours10
minutesIngredients
- PLOV
500 g 500 Basmati rice
Salt
1/2 tsp 1/2 ground turmeric or a few threads of saffron
40 g 40 clarified butter
- ASH GARA
800 g 800 lamb for braising (alternatively beef or veal)
2 large 2 onions
50 g 50 clarified butter
100 g 100 chestnuts, ready to cook
100 g 100 dried soft apricots
100 g 100 raisins
Salt
Freshly ground black pepper
1 pinch 1 ground caraway seeds
Directions
- Put the turmeric or threads of saffron in a glass: pour on half a glass of hot water and leave to infuse. Melt the clarified butter in a pan over a medium heat.
- Bring 1½–2 litres salted water to the boil in a large saucepan. Half-cook the rice in the salted water for approx. 8 minutes; be sure not to overcook the rice. Drain the rice.
- Using a pan with a thick base (a non-stick pan or a rice cooker is best), first of all put 3–4 tbsp rice in the pan, then add 1 tbsp turmeric or saffron water and 1 tbsp melted butter. Continue until the rice and the other ingredients have been used up. Cover the pan and leave to cook slowly for at least 30 minutes. Tip: So that the rice at the bottom of the pan does not get hard or burn, you can put 1 – 2 peeled potatoes cut into thin slices or a thin slice of flatbread (yucha lavasch) under the rice.
- “Ash Gara” is a traditional accompaniment for the Plov, made with lamb, dried fruit, and onions.
- Trim the meat, using a sharp knife to remove any fat and connective tissue, and cut into largish pieces. Gently simmer in a large pan of salted water over medium heat for approx. 20 minutes. Remove from the pan; strain and reserve the stock.
- Peel the onions, halve them and cut into very fine strips lengthways. Melt the clarified butter in a frying pan and fry the onions until golden brown.
- Return the meat to the saucepan and cover with the fried onions, chestnuts, soft apricots, and raisins. Season with salt, pepper, and caraway seeds, add the stock, cover and braise for 50–60 minutes until the meat virtually disintegrates.
- I would recommend sprinkling a little cinnamon on rice before serving.
Equipment
- Large saucepan
- Thick-based pan or rice cooker
- Frying pan
- Sieve
Notes
- Tip: so that the rice at the bottom of the pan does not get hard or burn, you can put 1–2 peeled potatoes cut into thin slices or a thin slice of flatbread (yucha-lavasch) under the rice.
- I would recommend sprinkling a little cinnamon on the rice before serving.