otterlyslick
Culinary Explorer
I finally made Azerbaijani Plov, and wow—this rice dish is something special!
It’s fragrant, buttery, and layered with saffron-infused rice, caramelized onions, dried fruits, and tender meat, all topped with a crispy golden crust (gazmakh). The flavors blend beautifully, making it a comforting and elegant dish.Ingredients (Serves 4-6):
- 2 cups basmati rice
- 500g lamb or beef, cut into chunks
- 1 large onion, sliced
- 2 tablespoons butter or ghee
- ¼ cup dried apricots, chopped
- ¼ cup raisins or barberries
- ¼ teaspoon saffron threads, soaked in 2 tablespoons warm water
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon turmeric
- 1 medium potato, thinly sliced (for crispy crust)
- 3 tablespoons vegetable oil
Instructions:
- Prepare the Rice: Rinse basmati rice in cold water until clear. Soak for 30 minutes, then drain.
- Cook the Meat: In a pan, heat 1 tablespoon butter and sauté the onions until golden. Add the meat, salt, black pepper, cumin, and turmeric, and cook for 10-15 minutes until browned and tender. Add a splash of water if needed. Stir in the dried apricots and raisins, then remove from heat.
- Parboil the Rice: Bring a large pot of salted water to a boil. Add the rice and cook for 5-7 minutes, until slightly tender but not fully cooked. Drain and set aside.
- Create the Crispy Crust (Gazmakh): In a heavy-bottomed pot, heat vegetable oil over medium heat. Arrange potato slices in a single layer at the bottom.
- Layer the Plov:
- Add half of the parboiled rice over the potatoes.
- Spread the cooked meat mixture evenly.
- Add the remaining rice on top, drizzle with saffron water, and dot with butter.
- Steam the Plov: Cover the pot with a clean towel, then place the lid on top to trap the steam. Reduce heat to low and cook for 30-40 minutes.
- Serve & Enjoy! Gently flip the plov onto a serving plate, so the crispy gazmakh is on top. Fluff the rice, mix lightly, and serve warm!
Conclusion:
This Azerbaijani Plov is buttery, aromatic, and full of rich textures.
The crispy bottom (gazmakh) is the best part! If you love rice dishes with deep flavors, this one’s a must-try. 
Would you make it?
