Azerbaijani Plov Recipe

• 2 cups basmati rice
• 1 lb boneless lamb shoulder, cut into 1-inch cubes
• 1/4 cup unsalted butter
• 2 tbsp vegetable oil
• 2 large yellow onions, thinly sliced
• 3 medium carrots, julienned
• 1/2 cup dried apricots, sliced
• 1/2 cup golden raisins
• 1/4 cup slivered almonds, toasted
• 1/4 cup barberries (or dried cranberries as substitute)
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp ground saffron, steeped in 2 tbsp hot water
• 1/2 tsp ground black pepper
• 1 1/2 tsp kosher salt (plus more for rice water)
• 1 head garlic, top trimmed
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1/4 cup fresh dill, chopped (for garnish)

Azerbaijani Plov Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in a large bowl of cold water with a generous pinch of salt for 30 minutes.
2. Pour 2 tablespoons of hot water over the ground saffron in a small bowl and let it steep while you prepare the other ingredients.
3. Heat 2 tablespoons of vegetable oil and 2 tablespoons of butter in a large, heavy-bottomed pot over medium-high heat.
4. Add the lamb cubes to the pot, season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, and brown on all sides for about 6-8 minutes. Remove the lamb and set aside.
5. Add the sliced onions to the same pot and sauté over medium heat until golden and soft, about 8 minutes, scraping up any browned bits from the bottom.
6. Add the julienned carrots to the onions and cook for another 5 minutes, stirring occasionally, until the carrots begin to soften.
7. Stir in the ground cumin, coriander, and cinnamon, and cook for 1 minute until fragrant.
8. Return the browned lamb to the pot with the onions and carrots. Add the dried apricots, golden raisins, barberries (or cranberries), and the trimmed head of garlic. Mix well to combine.
9. Pour in 1/2 cup of water, cover, and simmer on low heat for 30 minutes, stirring occasionally.
10. Meanwhile, bring a large pot of salted water to a boil. Drain the soaked rice and add it to the boiling water. Cook for 6-7 minutes, until the rice is just al dente, then drain and set aside.
11. In a clean large pot, melt the remaining 2 tablespoons of butter over medium heat. Spread a thin layer of rice on the bottom.
12. Layer half of the lamb and vegetable mixture over the rice, then add half of the remaining rice. Repeat with the rest of the lamb mixture and finish with the remaining rice, mounding it gently.
13. Drizzle the saffron water evenly over the top layer of rice.
14. Using the handle of a wooden spoon, poke a few holes through the rice layers to allow steam to escape.
15. Cover the pot with a clean kitchen towel and a tight-fitting lid. Steam the plov over very low heat for 30-40 minutes.
16. Remove the pot from heat and let it rest, covered, for 10 minutes.
17. Carefully transfer the rice to a large serving platter, gently mixing the layers. Arrange the lamb, vegetables, and garlic on top.
18. Sprinkle with toasted slivered almonds, chopped cilantro, and chopped dill before serving.