Azerbaijani pilaf with dried fruits and meat
0
1425
Kitchen
Eastern
Calorie content
218.7 kcal
Portions
6 port.
Cooking time
120 minutes
Proteins *
6.4 gr.
Fats *
9.3 gr.
Carbohydrates*
42.9 g
We offer to cook traditional Azerbaijani pilaf with meat and dried fruits. Plov is also served with dough cakes, which are cooked with rice and are juicy. This dish is incredibly rich in taste: meat in combination with fluffy crumbly rice, flat cakes, spices and dried fruits gives a special unique richness.
Ingredients
Cooking process
We prepare the rice: rinse it well in several waters until it becomes slightly transparent. Then we place the cereal in a container of a suitable volume and fill it with cold water so as to completely cover it. Add two tablespoons of salt, stir and leave for two hours. During this time, the rice should soften, swell and become lighter in color.
Preparing the chestnuts. We wash them, cut them crosswise and place them in a saucepan. Fill with water and place on the stove. We wait until boiling and cook for thirty to forty seconds. Then we remove the stewpan from the stove, take out one chestnut with a spoon and carefully peel the core from the skin, helping ourselves with a knife. We put the peeled chestnuts in a separate container and fill them with water so that they do not dry out.
In the same frying pan, put a little ghee again and put the peeled chestnuts (we first drain the water from them). Fry them until a glossy blush appears - this will take three to four minutes. Then add the cherry plum (we first drain the water from it and squeeze it slightly), mix and fry for another couple of minutes. Remove the pan from the stove.
Put fried meat, chestnuts with cherry plum, onions in layers in a thick-walled saucepan.Salt to taste, add black pepper, turmeric and pour in the saved strained broth. The liquid must completely cover the ingredients. We close the pan with a lid and put it on the stove. We simmer for thirty minutes.
Let's move on to cooking rice. We rinse it again after soaking. Pour four liters of water into a separate saucepan, add a tablespoon of salt and put on the stove. When the water boils, pour the prepared rice into it. Cook until tender for about twenty to twenty three minutes. At the end of cooking, add citric acid and stir. We put the rice in a colander and let the broth drain. In parallel, pour a pinch of saffron in a separate small container with a third glass of hot water. Let it brew a little, then use it for rice.
Knead the dough for the tortillas. Sift flour into a bowl, add salt, sour cream and vegetable oil. Mix the ingredients with a spoon and pour in a small amount of water so that you can knead a soft but firm dough. Roll a ball out of the dough and roll it out into a circle on a floured work surface. The diameter of the rolled dough should coincide with the diameter of the bottom of the saucepan or cauldron in which we will simmer the rice.
Put rice on the dough in layers, sprinkle it with turmeric and pour ghee over each layer. We try to lay the entire volume of rice in the form of a slide. Pour the surface with melted butter and prepared saffron infusion. Wrap the lid of the cauldron with a clean kitchen towel and cover the rice. Thus, the steam from the rice will not escape, but it will not condense and drip onto the cereal: the rice will turn out to be especially fluffy and crumbly. We put the cauldron on the minimum temperature of the stove for thirty-five to forty minutes.
In a frying pan, heat the ghee (1-2 tablespoons) and pour the apricots into it. Fry it while stirring until soft. If the dried fruit is hard, you can pour in a little water and close the lid - this will soften the apricot faster. Then pour the raisins into the pan, mix and continue to fry the dried fruits together for another one and a half to two minutes. Remove from the stove and transfer the mixture to a bowl.
Meanwhile, the rice was cooked. We remove the cauldron from the stove. Put the finished rice in a slide on a serving dish. From the bottom of the cauldron, remove the circles-cakes from the dough and lay them out on the surface of the rice along the circumference of the slide. If the dough does not come off well, place the cauldron on a wet cold towel. Pour ghee over the rice. Put the stew with cherry plum and chestnuts together with the broth in a separate deep dish. Serve hot rice with dried fruits and meat.
Bon Appetit!