COPPER🇦🇿 Azerbaijan
Plov recipe
Savor the rich flavors of traditional Azerbaijani plov!
Ingredients
- 400 g basmati rice
- 500 g lamb
- 2 onions
- 2 carrots
- 4 garlic
- 800 ml water
- 100 ml vegetable oil
- 1 tbsp salt
- 1 tsp black pepper
- 1 pinch saffron
How to make Plov
- Rinse 400 g of basmati rice under cold water until the water runs clear, then drain.
- Chop 1 onion and slice 1 carrot before starting the recipe.
- In a large pot, heat 100 ml of vegetable oil over medium heat.
- Sauté the chopped onion in the oil until golden brown, about 5 minutes.
- Add 500 g of diced lamb to the pot and cook until browned, about 7 minutes.
- Stir in the sliced carrot and 2 minced garlic cloves and cook for 2 minutes.
- Pour in 800 ml of water and season with 1 teaspoon of salt and ½ teaspoon of black pepper; bring to a boil.
- Add the rinsed rice and a pinch of saffron, then cover and simmer on low heat for 20 minutes.
- After 20 minutes, fluff the plov with a fork before serving hot.
What is Plov?
Plov is a traditional dish from Azerbaijan, simmered in one pot, and takes about 90 minutes from start to finish. It is built around lamb and basmati rice. The recipe below uses 10 ingredients and is written out step by step.
How long does Plov take?
At 90 minutes it is slower than 62% of the 588 dishes in Copper's atlas. Copper's atlas has 16 dishes built on lamb. The method runs to 9 steps, the longest being 20 minutes.
Any tips for making Plov?
Use high-quality saffron for intense flavor in your plov.
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