Lamb Pilaf.
Read our previous posting: “Best of Austria food: the wiener schnitzel!”
BEST of Azerbaijan food : Lamb Pilaf (Plov) !
Lamb Pilaf (Plov) from Azerbaijan is quite appetizing! Fluffy saffron rice, tender lamb, apricots …. yumm! Here’s how sbs.com.au describes it:
Give this recipe for Azerbaijan’s national dish a go. Saffron rice is topped with meltingly tender lamb, slow cooked with a range of ingredients including dried apricots, dried chestnuts and cumin.
Lamb Pilaf (Plov)
Ingredients
60 ml (¼ cup) olive oil
1.8 kg lamb leg, deboned, cut into 5 cm pieces
6 garlic cloves, finely chopped
4 carrots, chopped
3 large onions, chopped
3 tsp ground cumin
200 g dried apricots
155 g (1 cup) dried chestnuts (see Note)
500 g (2½ cups) long-grain rice
1 tsp saffron threads
500 ml (2 cups) beef stock
flat-leaf parsley, to serve
Heat oil in a large saucepan over high heat. Add lamb and cook for 4 minutes or until browned. Transfer to a bowl. Add garlic, carrots and onions to pan and cook for 6 minutes or until golden. Stir in cumin, apricots, chestnuts and 750 ml water. Bring to the boil, then reduce heat to low and cook, covered, for 1 hour or until lamb is tender.
Meanwhile, soak rice in 1 litre salted water for 30 minutes. Drain, stir in saffron and transfer to a saucepan. Add stock and 125 ml water, cover and bring to the boil. Reduce heat to low and cook for 10 minutes or until rice is tender. Remove from heat and stand for 10 minutes. Spoon rice onto a platter and serve topped with lamb mixture and parsley.
Read our related posting: “Azerbaijan, land of fire!”
Read our next posting: “Best of Bahamas food: Crack Conch with pigeon peas and rice!”
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