Plov — Print Recipe — The Culinary Codex

Fragrant long-grain rice steamed with a golden saffron crust, served alongside tender lamb, dried fruits, and chestnuts. The jewel-like gazmag crust at the bottom is the most prized portion.

Ingredients

500g basmati or long-grain rice, soaked 4 hours
400g lamb leg, cubed
1 teaspoon saffron threads, steeped in 3 tablespoons hot water
150g butter
1 sheet lavash bread
100g dried apricots
100g dried plums
100g chestnuts, peeled
2 large onions, sliced
1 teaspoon turmeric
Salt to taste

Instructions

1 Boil rice in salted water until half-cooked, about 6 minutes. Drain.
2 Line the bottom of a heavy pot with buttered lavash bread.
3 Layer rice into pot, adding saffron water and dots of butter between layers.
4 Wrap the lid in a tea towel, cover tightly, and steam on lowest heat for 45 minutes.
5 Meanwhile, sauté onions until golden, then brown lamb cubes with turmeric.
6 Cook dried fruits and chestnuts separately in butter.
7 Serve rice mounded on a platter with gazmag on top, lamb and fruits alongside.

Did You Know?

Azerbaijan has over 200 regional variations of plov. The crispy saffron rice crust at the bottom, called gazmag, is considered the greatest honor portion and is traditionally offered to the most respected guest.