Lavangi Plovu Pilaf With Stuffed Chicken Recipes

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LAVANGI PLOVU (PILAF WITH STUFFED CHICKEN)



Lavangi Plovu (Pilaf With Stuffed Chicken) image

Azerbaijian tradition states that this dish be served as an accompaniment to Plov (or Pilaf). I recommend serving with Arminyan Plov (Armenian Pilaf) Recipe #289309, Azerbaijani Plov (Azerbaijanian Pilaf) Recipe #289313, or Kazaki Oreshki Plov (Kazaki Nut Pilaf) Recipe #289315. If you were offering this to guests you would have several accompaniments along with the main dish of plov. Plov is what we call pilaf, a dish associated with the Middle East, put popular in Russia and former Soviet Central Asia as well. It originates with the Mongols and the Chinese and spread along the Silk Road to the West. One western version is paella from Spain.

Provided by Member 610488

Categories     Whole Chicken

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 8

6 tablespoons raisins
4 medium onions
1 1/4 cups walnut meats
2/3 cup plum puree
salt, to taste
black pepper, to taste
1 medium chicken (2-2 1/2 lbs)
sliced lemon, for garnishing

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.

Nutrition Facts : Calories 412.1, Fat 29.3, SaturatedFat 6.1, Cholesterol 86.2, Sodium 83.3, Carbohydrate 13.9, Fiber 2.3, Sugar 7.2, Protein 24.9

SABSA GOVURMA PLOVU (PILAF WITH LAMB AND HERBS)



Sabsa Govurma Plovu (Pilaf With Lamb and Herbs) image

Azerbaijian tradition states that this dish be served as an accompaniment to Plov (or Pilaf). I recommend serving with Arminyan Plov (Armenian Pilaf) Recipe #289309, Azerbaijani Plov (Azerbaijanian Pilaf) Recipe #289313, or Kazaki Oreshki Plov (Kazaki Nut Pilaf) Recipe #289315. If you were offering this to guests you would have several accompaniments along with the main dish of plov. Plov is what we call pilaf, a dish associated with the Middle East, put popular in Russia and former Soviet Central Asia as well. It originates with the Mongols and the Chinese and spread along the Silk Road to the West. One western version is paella from Spain.

Provided by Member 610488

Categories     Lamb/Sheep

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 13

1/3 ounce saffron (5 strands)
2 1/4 lbs lamb
salt, to taste
black pepper, to taste
2/3 cup clarified butter
2 medium onions, finely chopped
1 tablespoon lemon juice
5 ounces fresh spinach, finely chopped
5 ounces fresh dill, finely chopped
5 ounces fresh cilantro, finely chopped
5 ounces scallions, finely chopped
3/4 cup plain yogurt
5 garlic cloves, peeled and pressed

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.

Nutrition Facts : Calories 380.7, Fat 29.3, SaturatedFat 15.5, Cholesterol 111.2, Sodium 103.5, Carbohydrate 9.3, Fiber 2.2, Sugar 3, Protein 21.3

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