The Perfect Azerbaijan Plov: A Step-By-Step Guide

Plov is a festive dish in Azerbaijani culture, often served to guests to show respect and during special occasions like weddings, birthdays, and other important family events. It is considered the queen of all dishes due to its rich and tasty nature. There are more than 40 types of plov in Azerbaijan, with every region having its own special recipe. The dish typically consists of three components: rice, gara (fried meat, dried fruits, eggs, or fish), and aromatic herbs. The rice is usually steamed with saffron on top and a layer of golden crust called gazmag (or qazmaq) forms at the bottom.

Preparing the rice

Step 1: Rinsing and Soaking the Rice

Start by placing the rice in a fine-mesh strainer or colander and rinsing it thoroughly under lukewarm water until the water runs clear, removing any excess starch. This process ensures that the rice grains will remain separate after cooking. Next, soak the rice in a large container filled with lukewarm water mixed with a tablespoon of salt. The soaking time can vary from 15 minutes to overnight, depending on the recipe you follow.

Step 2: Cooking the Rice

After soaking, it's time to cook the rice. Bring a large pot of water to a boil, usually around 10 cups of water. Drain the soaked rice and add it to the pot. It is important not to overcook the rice; boil it for about 7 to 10 minutes, stirring occasionally to prevent it from sticking to the bottom. The rice is ready when it floats to the top. It should be barely cooked and still slightly firm, not too soft. Drain the rice in a colander and set it aside.

Step 3: Layering and Steaming the Rice

Now it's time to layer and steam the rice. Melt some butter in the same pot you used to boil the rice. Add the uncooked meat of your choice (chicken, lamb, or beef) in a single layer at the bottom of the pot. Season with salt and pepper, and then add a layer of sliced onions. Simmer this mixture for a few minutes to develop the flavors.

Next, start layering the rice and other ingredients. Place half of the rice over the onion layer, followed by a layer of dried fruits and/or nuts. Pile the remaining rice on top, mounding it into a pyramid shape. Pour some melted butter over the rice.

Step 4: Absorbing Steam and Cooking

To absorb the steam and ensure even cooking, place a clean dishtowel or two layers of paper towel over the pot, and then cover it firmly with a lid. Lift the corners of the towel over the lid to absorb excess moisture. Reduce the heat to low and cook the plov for about 30 minutes.

Step 5: Adding Saffron and Finishing

After 30 minutes, open the lid and sprinkle saffron water or saffron-infused butter over the rice. Saffron gives the plov its distinctive color and aroma. Cover the pot again and continue simmering for another 30 minutes. The plov is ready when the meat is cooked, the onions are translucent, and the rice grains are separate, fluffy, and not sticky.

Serving

When serving Azerbaijani plov, gently scoop portions of rice, fruits, and meat onto a large serving platter. Plov is often served with additional sides, such as pickles, vegetable salad, or fresh herbs.

Making the gazmakh (crispy rice shell)

To make the gazmakh, or crispy rice shell, you will need to prepare a batter of eggs, flour, and partially cooked rice. This batter is then fried in clarified butter (ghee) to create a crispy base for the rest of the plov. Here is a step-by-step guide to making the gazmakh:

First, mix flour, a scant (a little less than) 1/2 teaspoon of salt, and beaten eggs together in a bowl. Add 2/3 cup of parboiled rice and mix everything well until you have a thick batter.

Next, heat a large, heavy pot or pan and add some clarified butter to the bottom. Spread the gazmakh batter across the entire base of the pan. The larger the pan, the thinner the crust. Cook the batter for about 1 minute.

While the gazmakh is cooking, stir saffron and cumin into the remaining melted clarified butter.

Once the gazmakh is ready, spoon the remaining parboiled rice over it and pour the spiced butter on top. Cover the pan with a tight-fitting lid and wrap a damp tea towel or cloth around the edges to prevent steam from escaping.

Cook the rice over low heat for 30 minutes. Then, open the lid and sprinkle saffron water on top of the rice, if desired. Cover again and continue cooking for another 30 minutes.

When the plov is ready, flip the rice onto a large platter and break the gazmakh into pieces. Arrange the gazmakh on top of the rice, along with the lamb and fruit mixture.

Cooking the meat

To cook the meat for your Azerbaijan plov, you'll first want to cut your chosen protein into pieces. If you're using chicken, you can cut it into cubes, whereas if you're using lamb, you should trim off any excess fat and cut it into medium-sized chunks.

Next, heat some butter or oil in a pan and brown the meat lightly all over. You can then add your onions and cook until they are caramelized. If you're making a lamb plov, you can now add your dried fruit, salt, and pepper. For chicken plov, you'll want to add your raisins, chestnuts, and other dried fruits and let the mixture cook at a very slow fire.

If you're making a chicken plov, you can now put your chicken on top of the onions, followed by the raisins, chestnuts, and other dried fruits. If you're making lamb plov, you should now add around half a cup of water and simmer, covered, on the lowest possible heat for 30 minutes. If the water cooks off or the fruit becomes tender, simply add a bit more water.

Assembling the dish

There are several ways to assemble an Azerbaijani plov, depending on the ingredients used and the region of Azerbaijan. Here is a step-by-step guide to assembling this delicious dish:

Step 1: Prepare the Rice

First, rinse the rice thoroughly under lukewarm water until the water runs clear. This removes the starch and ensures that the rice grains remain separate after cooking. Then, soak the rice in a large container of lukewarm water mixed with a tablespoon of salt for at least 15 minutes or up to overnight.

Step 2: Cook the Meat and/or Vegetables

If using meat, trim any excess fat and cut it into medium-sized chunks. Heat butter or oil in a large pan and brown the meat lightly all over. Add onions and cook until caramelized. If using dried fruit, add it now and stir well. You can also add vegetables like carrots, cauliflower, and chili peppers at this stage. Simmer everything together for about 30 minutes, covered, on low heat.

Step 3: Parboil the Rice

Bring a large saucepan of water to a boil and add a generous amount of salt. Drain the soaked rice and add it to the pot. Parboil the rice for about 5 to 10 minutes, stirring occasionally to prevent it from sticking to the bottom. The rice is ready when it rises to the top of the pot and is still slightly chewy, not too soft. Drain the rice and set it aside.

Step 4: Create the Gazmakh (Optional)

To make the traditional crispy rice shell known as gazmakh, mix flour, beaten eggs, and a little salt in a bowl. Add a small amount of the parboiled rice and mix well until it forms a thick batter. Heat clarified butter or ghee in the same pan used for cooking the meat and/or vegetables. Once hot, use an oiled spatula to spread the gazmakh batter across the entire base of the pan. Cook for about 1 minute.

Step 5: Layer the Ingredients

In the same pan, create layers of ingredients, starting with the meat and/or vegetables, followed by dried fruit (if not already mixed with the meat), and finally, the parboiled rice. If using saffron, you can mix it with melted butter and pour it over the rice. You can also add chestnuts, apricots, plums, or raisins at this stage. Create a pyramid shape with the rice and pour a tablespoon of melted butter on top.

Step 6: Steam the Plov

Place a clean dishtowel or paper towel over the pot, ensuring that it does not touch the flame. Cover the pot with a tight-fitting lid and cook on low heat for about 30 minutes. Then, open the lid and sprinkle saffron water (saffron threads dissolved in hot water) on top of the rice. Cover again and continue cooking for another 30 minutes.

Step 7: Serve the Plov

When the plov is ready, gently scoop portions of rice, fruits, and meat onto a large serving platter. The meat should have a golden crust on the bottom, and the rice grains should be separate and fluffy. Plov is often served with pickles, vegetable salad, or fresh herbs.

Serving suggestions

Plov is a festive dish in Azerbaijani culture, often served during special occasions such as weddings, birthdays, and other important family events. It is considered the queen of all dishes due to its rich and tasty nature.

When serving plov, it is typically accompanied by other dishes and is not usually eaten on its own. Here are some suggestions for what to serve with plov:

• Meat: Plov is often served with various types of meat, including lamb, chicken, or beef. These meats can be prepared in different ways, such as fried, grilled, or stewed. For example, the lamb shank plov is a popular dish where the lamb is cooked until it is tender and falls off the bone.
• Vegetables: Plov can be served with a variety of vegetables, such as onions, carrots, cauliflower, chili peppers, and tomatoes. These vegetables can be cooked along with the meat or prepared separately.
• Dried Fruits: Dried fruits such as apricots, raisins, plums, dates, and chestnuts are commonly served with plov. These fruits can be soaked or cooked to add moisture and sweetness to the dish.
• Nuts: Nuts like almonds and cashews can be added to plov for extra crunch and flavour. They can be mixed into the rice or served on the side.
• Herbs and Spices: Fresh herbs such as mint or coriander are often served with plov to add a burst of flavour. Additionally, spices like saffron, turmeric, and cumin are commonly used in Azerbaijani cuisine and can be sprinkled on top of the plov or mixed into the rice.
• Bread: While plov is typically served with rice, it can also be accompanied by flatbread or lavash, which is a type of soft, thin bread.
• Salads: A fresh vegetable salad or a simple cucumber and tomato salad can complement the richness of the plov.
• Pickles: Pickles can add a tangy contrast to the flavours of the plov.
• Beverages: It is not recommended to serve plov with fizzy drinks. Instead, a traditional beverage called sherbet, made of sweetened boiled water with saffron threads and lemon juice, can be served alongside. The amount of sugar and lemon can be adjusted according to taste preferences.

Frequently asked questions