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Easy Azerbaijani Plov
Fragrant saffron rice pilaf layered with lamb and dried fruit — steaming the layered rice and lamb on very low heat at the end is what gives plov its distinctive tender texture and toasted rice base.
Ingredients
Instructions
Brown the lamb well in a hot pot.
Set the lamb aside.
Parboil the rice with the saffron until about half-cooked.
Layer the rice and lamb back in the pot with the dried apricots, cover tightly, and steam on low heat for 30 minutes until the rice is tender.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
