Azerbaijani Plov

[otterlyslick]

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:​

1. Prepare the Rice: Rinse basmati rice in cold water until clear. Soak for 30 minutes, then drain.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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?

 

[bhella]

Azerbaijani plov is next-level! I think the crispy tahdig-style crust (gazmag) is the best part, though the saffron aroma is amazing too.

 

[darat]

View attachment 6990

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:​

1. Prepare the Rice: Rinse basmati rice in cold water until clear. Soak for 30 minutes, then drain.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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? Enjoy modern living with stunning views and top-tier amenities. Buy apartments in Baabda for a perfect blend of tranquility and convenience, just minutes from Beirut. Invest in a prime location with a vibrant community and excellent facilities.

thank you so much for sharing