Azerbaijani Plov Azerbaijanian Pilaf Food

AZERBAIJANI RICE PILAF | SHIRIN PLOV

Steps:

• Rinse the rice in cold water several times, until the water becomes clear, to remove the starch.
• Cook the rice according to the package directions.
• In a medium saucepan, melt 3 tbsp of butter with 3 tbsp of water over medium heat. Once the butter is melted, add the dried fruit. Cook for 3 minutes, stirring constantly. The dried fruit should become plump. Remove from heat.
• In a small glass, add one large pinch of saffron and pour 2 tablespoons of boiled water over it.
• Let the saffron soak for 5 minutes. The water should turn orange.
• Remove the saffron and keep the infused water. Set aside.
• In a large bowl, mix together the rice and most of the dried fruit (set some of the dried fruit aside, to decorate the top of the rice with, before serving).
• Melt a cup of butter.
• In a large skillet, add 1/3 of the rice into an even layer and pour 1/3 of the butter over it and mix together. Do this 2 more times until you have added all of the rice and butter. Mix together.
• Drizzle the saffron infused water over the rice and mix together.
• Poke a few holes in the rice with the spatula spoon to vent.
• Cover and cook on low heat for 1 hour.
• Pour the pilaf on a large serving dish and the decorate with the remaining fruit.

PLOV (AZERBAIJAN)

Steps:

• Rinse the rice several times in cold water to remove excess starch.
• Place a few threads of saffron in a cup and add boiling water; cover and leave to infuse.
• Bring a large pot of water to a boil; add rice, reduce heat, but cook rice at a rapid boil until the rice is tender on the outside, but still not done on the inside, 5 to 10 minutes (do not overcook or your plov will be sticky).
• Strain the rice in a colander.
• There are 3 methods you can use to form the crust or qazmaq. The first way is to mix together an egg with 4 tablespoons of the parboiled rice, and 1 or 2 tablespoons of yogurt. Add some of the infused saffron water. The second way is to mix together a glass (8 oz) of flour, a little butter, and a little water to make a sort of dough (you can also add an egg if you want an eggy flavor). This will then be kneaded and rolled out thinly. The third way is to use some potatoes that have been peeled and sliced crosswise.
• Rinse and dry the pan you cooked the rice in; melt a heaping tablespoon of butter, then spread whichever qazmaq you chose on the bottom of the pot and fry a little for 2 to 3 minutes.
• Next spoon half the parboiled rice on top, then pour over half of the saffron infusion.
• Spoon in remaining rice and pour over most of the remaining saffron infusion; top that with a few tablespoons of butter.
• Use the handle of a wooden spoon to poke a few holes through the rice to allow steam to escape.
• Cover pot opening with a clean tea towel and cover with a well-fitting lid; increase heat under pot until rice is steaming, then reduce heat and let steam for 35 to 40 minutes (it can go longer if needed).
• Spoon rice onto a serving platter and top with remaining saffron infusion and a few more tablespoons of butter.

AZERBAIJANI PLOV (AZERBAIJANIAN PILAF)

Steps:

• Preheat oven to 350°F.
• Spread almonds on a cookie sheet in a single layer & toast in the oven for about 5 minutes Watch for any sign of burning being sure to regulate heat accordingly. Set aside.
• Melt butter in a heavy 2 quart casserole set over med heat.
• Add rice and stir with a wooden spoon until the rice turns white and opaque.
• Stir in sesame seeds, then pour in chicken stock, ginger, salt and black pepper.
• Stir constantly, then bring to a boil, cover casserole tightly and bake in center of oven for 20-25 mins until the liquid has all been absorbed and rice is tender.
• Sprinkle the reserved almonds over the rice then serve immediately.

SABSA GOVURMA PLOVU (PILAF WITH LAMB AND HERBS)

Steps:

• Mix yogurt and garlic. Allow to chill.
• Soak the saffron in 7 tbsp lukewarm water for 3 hours.
• Roughly dice the meat, season with salt and pepper, and fry in 3 1/2 tbsp clarified butter. Sauté the onions in 1 tsp clarified butter and add to the meat along with the saffron water and lemon juice. Add 3/4 cup regular water and simmer over medium heat.
• After cooking for 30 minutes, add the vegetables and herbs, cover well and continue cooking over medium heat. for a further 20 minutes until the meat is tender, stirring occasionally.
• Add the rest of the clarified butter, stir well and pull off of heat and allow to sit covered for 10-15 minutes.
• Serve with garlic yogurt.

LAVANGI PLOVU (PILAF WITH STUFFED CHICKEN)

Steps:

• Soak the raisins for at least 30 min in lukewarm water.
• Puree the 4 onions in a blender, wrap in a dishcloth, squeeze out the juice thoroughly, and put the onion puree in a bowl.
• Put the nuts through the blender as well, and add them with teh raisins to the onion puree. Stir in the plum puree (reserving 3 tbsp) and season with salt and pepper. Mix well.
• Wash the chicken, pat dry, salt the inside and outside, and rub with the reserved plum puree.
• Fill the cavity with the prepared stuffing and roast in a preheated oven at 350F for about 45 minutes until crisp and brown.
• Serve the chicken with the plov rice and garnish with slices of lemon as desired.

PARCHA-DOSHEME PLOV (AZERBAIJAN)

Steps:

• Rinse the rice in lukewarm water until the water runs clear.
• Fill a large bowl with lukewarm water and a tablespoon of salt and add the rice. Soak for 15 minutes or so.
• Melt 2 tablespoons of butter over medium heat. Add the peeled chestnuts and stir-fry for 3 minutes.
• Add the apricots, barberries and dates. Keep cooking for another three minutes. Lastly add the golden raisins and stir fry for one more minute. Remove from heat.
• Put 10 cups of salted water in a large pot. Drain the rice and add to the pot. Boil for 7 to 10 minutes. The rice is done when it rises to the top of the pot. Don't overcook! The rice should be just a tiny bit chewy, not too soft. Bite a piece to make sure. Drain it in a colander and set aside.
• Melt a tablespoon of butter over medium heat. Put the uncooked chicken cubes in the bottom of the pot, distributing evenly. Add about a half teaspoon of salt and some pepper. Cover the chicken with the sliced onions and simmer for three minutes or so.
• Cover the chicken and onions with half of the rice. Spread the fruit and nut mixture out on top and then put the rest of the rice on top of that. Pour a tablespoon of melted butter on top.
• Put a clean dishtowel or two layers of paper towel over the pot. Be very careful to fold up the corners or otherwise make certain that the dishtowel or paper towel is nowhere near the flame.
• Put the stockpot lid on top of the towe and turn the heat down to low. Cook for 30 minutes, without stirring or disturbing it in any way.
• Combine the crushed saffron threads with three tablespoons of hot water. Stir until the water turns a deep orange. Pour the saffron water over the top of the plov and continue to cook for another 30 minutes.
• When the plov is done, it should look like this:
• 1. Fluffy rice with separate grains.
• 2. The meat should have a golden crust on the bottom.
• 3. The onion should be translucent (almost invisible).
• Scoop it all out of the pot and arrange it on a big platter. It's ready to serve.