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Azerbaijani Plov with Lamb and Dried Fruit

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Azerbaijani plov with saffron rice, lamb, dried fruit, and chestnuts on a serving platter.
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Azerbaijani plov is a celebratory rice dish built from separate grains of fragrant rice and a rich garnish of lamb, dried fruit, chestnuts, and onion.

Parboil and steam the rice gently so the grains stay distinct, then cook the lamb garnish separately until the fruit softens and the sauce turns glossy.

Rinse and soak the rice thoroughly, and keep the lid wrapped with a clean towel so condensation does not drip back onto the grains.

Serving Suggestions

Serve the rice on a wide platter with the lamb garnish alongside, plus fresh herbs, crisp salad, and plain yogurt for guests who enjoy dairy.

Azerbaijani plov being served from a pot with saffron rice and lamb garnish.

Recipe Notes

The lamb garnish can be made a day ahead. Reheat it gently and steam the rice separately so the grains retain their texture.

Azerbaijani plov with saffron rice, lamb, dried fruit, and chestnuts on a serving platter.

Azerbaijani Plov with Lamb and Dried Fruit

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Separate saffron rice served with tender lamb, dried apricots, prunes, chestnuts, onion, and raisins.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Soaking 3 hours
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Azerbaijani
Calories: 690
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Rice and Crust
  • 2 cups long-grain rice, rinsed soak in salted water for 3 to 4 hours
  • 8 cups water for boiling the rice
  • 2 tsp fine salt divided
  • 3 tbsp butter divided
  • 2 sheets lavash torn into large pieces
  • 1/2 tsp saffron threads steeped in 2 tablespoons hot water
Lamb Garnish
  • 1 1/2 lb lamb shoulder, cut into 1-inch pieces trim excess fat
  • 1 large yellow onion, thinly sliced
  • 1/2 cup dried apricots halved
  • 1/2 cup pitted prunes halved
  • 1/2 cup cooked chestnuts quartered
  • 1/4 cup raisins
  • 2 tbsp butter
  • 1/2 cup lamb stock or water
  • 1/2 tsp ground turmeric
  • 1/2 tsp black pepper

Equipment

  • Large pot
  • Heavy lidded saucepan
  • Large skillet
  • Fine-mesh strainer
  • Chef’s knife

Method
 

Prepare the Rice:
  1. Drain the soaked rice. Bring the water and half the salt to a boil, add the rice, and cook until the grains are barely tender but still firm in the center, about 6 to 8 minutes. Drain well.
  2. Melt 1 tablespoon of the butter in a heavy lidded pot. Line the bottom with torn lavash, then add the drained rice in a loose mound. Drizzle with the saffron water and remaining butter.
Steam the Plov:
  1. Cover the lid with a clean kitchen towel, place it over the pot, and steam the rice over low heat for 35 to 45 minutes, until fluffy and tender with a crisp lavash crust at the bottom.
Cook the Lamb Garnish:
  1. Melt the remaining butter in a skillet. Cook the onion until golden, then add the lamb, turmeric, pepper, and remaining salt. Brown the lamb on all sides.
  2. Add the stock, apricots, prunes, chestnuts, and raisins. Cover and simmer for 20 to 25 minutes, until the lamb is tender and the fruit is soft. Serve the garnish beside the rice.

Nutrition

Calories: 690kcalCarbohydrates: 76gProtein: 31gFat: 29gSaturated Fat: 14gCholesterol: 105mgSodium: 820mgFiber: 5gSugar: 17g

Notes

  • Azerbaijani plov is traditionally served with the rice and garnish kept distinct rather than stirred together.
  • The lavash crust at the bottom is prized; loosen it carefully and serve it in pieces alongside the rice.

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