Best Azerbaijani Plov Azerbaijanian Pilaf Recipes

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.