Azerbaijani Plav
(Azerbaijani Pilaf) Recipe

Origin: Azerbaijan Period: Traditional

Ingredients:

75g blanched almonds
2 tbsp butter
150g white long-grain rice
500ml chicken stock
1/2 tsp sesame seeds
1/4 tsp ground ginger
1/4 tsp salt
freshly-ground black pepper, to taste

Azerbaijani Plav
(Azerbaijani Pilaf) Preparation:

Method:

Spread the almonds in a single layer on a baking tray and toast in a medium oven for about 5 minutes, turning half way, or until lightly golden. Remove from the oven and set aside.

Melt the butter in a heavy heat-proof casserole (at least 2l) over medium heat. Add the rice and stir to coat all the grains in butter then continue cooking quite gently until the grains begin to turn slightly opaque. Stir-in the sesame seeds and ginger then add the stock before seasoning with the salt and black pepper. Bring to a boil, stirring constantly, then cover with a tight-fitting lid and transfer to an oven pre-heated to 180°C and bake for between 20 and 25 minutes, or until the rice is tender and all the liquid has been absorbed.

Turn into a warmed serving dish, garnish with the toasted almonds and serve.

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Welcome to the Celtnet Recipes Page for Azerbaijani Pilaf

Azerbaijani Plav(Azerbaijani Pilaf) Recipe

Origin: Azerbaijan Period: Traditional

Ingredients:

Azerbaijani Plav(Azerbaijani Pilaf) Preparation:

Method:

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