Azerbaijani pilaf with lamb
Description
The dish is prepared without unnecessary complications. Many of us believe that the modern simplified version of pilaf is the authentic and only correct one, but that's actually not true. That's why today I suggest revisiting traditional Azerbaijani cuisine, specifically the recipe for Azerbaijani pilaf with lamb. Upon closer inspection, one realizes there isn't much in common between the traditional and modern versions—only rice and meat. However, there is a significant difference in the cooking method and presentation of the pilaf. Therefore, I invite you to carefully review the recipe for Azerbaijani pilaf with lamb, complete with photos, and try preparing this amazing dish yourself. The finished dish can now be served.
Instructions
- 1
Step 1
We start the preparation by preparing the rice. First, it should be thoroughly rinsed several times under running water until the water becomes clear after rinsing.
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Step 2
Now pour water into a pot, add a little salt, and bring to a boil. As soon as the liquid boils, add the rice and stir everything. Cook the rice over low heat for 10 minutes, until it remains slightly firm (al dente).
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Step 3
Drain the cooked rice in a colander and rinse under cold water.
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Step 4
Next, we need to melt the butter without overheating it. This can be done using a water bath or in a microwave.
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Step 5
Now we peel and rinse the potatoes.
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Step 6
Slice it into fairly thick pieces (0.5 cm) and place them at the bottom of a greased pot to prevent the rice from burning.
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Step 7
Mix about half of the cooked rice with half of the butter and place it in the pot on top of the potatoes.
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Step 8
On top of this rice, place the remaining rice, pour the second half of the butter over it, and sprinkle with turmeric. Simmer the rice over low heat for an hour, either on the stovetop or in the oven (at 180 degrees on the lowest rack).
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Step 9
Next, prepare the meat by cleaning the lamb from membranes and tendons, then cut it into small pieces (2-2.5 cm wide). Place the meat into heated olive oil and fry until a golden crust forms.
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Step 10
The lamb should be roasted in a single layer; if all the meat doesn't fit at once, it should be roasted in batches.
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Step 11
Transfer the fried meat to a clean heavy-bottomed pot or a cauldron.
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Step 12
Pour half a glass of water into the skillet where the lamb was fried, and use a wooden spatula to scrape the bottom of the skillet, mixing all the meat residue with the liquid. Transfer this liquid to the pot with the sautéed lamb.
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Step 13
Peel the onion and slice it into half-rings.
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Step 14
Place the onion in the pot with the meat and set it over medium heat. As soon as the liquid in the pot begins to boil, reduce the heat to the lowest setting.
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Step 15
Gently stir the contents of the pot.
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Step 16
Then rinse the fresh herbs under water and chop them finely.
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Step 17
Place it with the meat and onion, add thyme and sumac. Mix everything again, cover the pot with a lid, and simmer the lamb for 40 minutes, stirring occasionally.
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Step 18
Now we rinse the apricots and raisins and pour boiling water over the dried fruits for about 10 minutes.
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Step 19
When the meat is ready (after 40 minutes), add the dried fruits to the pot. Cover the pot again and simmer for another 30 minutes. At the end of cooking, season the lamb with salt and pepper to taste, and let it steep, covered, for about 10 minutes. Gently stir the top layer of the cooked rice to evenly distribute the turmeric, being careful not to disturb the bottom white layer of rice.
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Step 20
Azerbaijani lamb pilaf is served as follows: place the rice (both yellow and white) with pieces of potato in the center of the plate, put some meat with onions and dried fruits on top of the rice, sprinkle the finished dish with fresh herbs, and serve. Enjoy your meal!