Lamb pilaf recipe (plov)
- Cuisine: Azerbaijani
- Serves 8
Host nation Azerbaijan is sure to introduce lots of visitors to their national dish of saffron rice topped with meltingly tender lamb.
Ingredients60ml (¼ cup) olive oil
1.8kg lamb leg, deboned, cut into 5cm pieces
6 garlic cloves, finely chopped
4 carrots, chopped
3 large onions, chopped
3 tsp ground cumin
200g (1⅓ cups) dried apricots
155g (1 cup) dried chestnuts*
500g (2½ cups) long-grain rice
1 tsp saffron threads
500ml (2 cups) beef stock
Flat-leaf parsley, to serve
PreparationHeat oil in a large saucepan over high heat. Add lamb and cook for 4 minutes or until browned. Transfer to a bowl. Add garlic, carrots and onions to pan and cook for 6 minutes or until golden. Stir in cumin, apricots, chestnuts and 750ml water. Bring to the boil, then reduce heat to low and cook, covered, for 1 hour or until lamb is tender.
Meanwhile, soak rice in 1L salted water for 30 minutes. Drain, stir in saffron and transfer to a saucepan. Add stock and 125ml water, cover and bring to the boil. Reduce heat to low and cook for 10 minutes or until rice is tender. Remove from heat and stand for 10 minutes. Spoon rice onto a platter and serve topped with lamb mixture and parsley.
* Dried chestnuts are available from Asian food shops and selected delis.
DRINK 2010 Coriole Barbera, McLaren Vale ($30)
As seen in Feast magazine, Issue 10, pg80.
Photography by Brett Stevens.
Featured Food & Recipes
Herbs and spices are used frequently in Polish cooking. Key dry ingredients to keep on hand include paprika, caraway, cloves, poppy seeds and bay leaves.
A bulb-less, white onion with hollow green sprouts. Used to infuse dishes with a mild onion taste. Also known as green onion.