Azerbaijani Plov Azerbaijanian Pilaf Recipes
AZERBAIJANI PLOV (AZERBAIJANIAN PILAF)
Recipe from the Intourist Hotel in Baku, Azerbaijan. Found in my grandmother's old recipe box. Dates from the '60's.
Provided by Member 610488
Categories White Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 247.4, Fat 11.9, SaturatedFat 3.4, Cholesterol 12.6, Sodium 279.8, Carbohydrate 29, Fiber 2.5, Sugar 2.1, Protein 7.1
PLOV (AZERBAIJAN)
This is a rice pilaf and the signature dish of Azerbaijan. It is normally the final savory course at special occasions, such as weddings, and is brought in with much ceremony. To make this, basmati rice is first parboiled, then steamed. The finished product is a lovely mix of yellow and white rices.
Provided by threeovens
Categories Long Grain Rice
Time 1h
Yield 16 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 215, Fat 2, SaturatedFat 0.5, Cholesterol 11.7, Sodium 9.3, Carbohydrate 43.9, Fiber 2, Sugar 0.5, Protein 4.9
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