Azerbaijani Plov

Plov is one of the most widespread dishes in Azerbaijan, with more than 40 different recipes. Plovs have different names depending on the main ingredients accompanying rice:: Kourma plov Mutton plov (with onion), Chilov plov, Bean plov (with fish), Sabzi Qovurma plov, Mutton plov, Toyug plov, Chicken plov, Shirin plov, Dried fruit plov, Syudli plov, Rice cooked (in milk), Sheshryanch plov, Six-color plov (eggs cooked "sunny side up" on a bed of fried green and white onions) 

Azerbaijani cuisine boasts countless versions of it, with every region having its own special recipe. Typically, long grain rice is steamed with saffron on top and a layer of golden crust called Gazmag (in Azeri: qazmaq) on the bottom. Traditionally, a crust is prepared from eggs, flours, butter and yogurt. Or, if you are pressed with time, simply lay peeled sliced potatoes or flat bread - lavash on the bottom, then scoop the rice on top and steam it. Usually this type of Pilaff is served with additions, known as ashgara (ashqara) or khurush, prepared separately from the rice. Meat, dried fruits, fresh herbs, fish, vegetables and aromatic spices are cooked in many different ways to make the addition, which, when ready, is piled on top of the cooked saffron rice on individual serving plates. Some recipes call for the addition to be cooked with the rice, inside the same pot. Like the one I am posting today. It is a simplified version of a layered rice pilaff called Parcha-dosheme. The origianal recipe requires a crust on the bottom before other ingredients are layered on top. In our family the following simplified version of it is cooked more often. No crust, but still delicious!


Parcha-Dosheme Plov

Preparation time: 30 minutes 
Cooking time: 1 hour 
Servings: 4 to 6

3 cups long-grain white Basmati rice (you can also use long-grain American rice)   
4 tablespoons butter, melted 
1 cup peeled chestnuts* 
½ cup pitted dried apricots (you can half them, too, if they are too big) 
1 cup dried sour plums, pitted 
½ cup pitted dates 
½ cup golden raisins 
1 ½ (700g) pounds skinless, boneless chicken cut into 2-inch (5cm) cubes 
1 medium onion, peeled, cut in half lengthways, then thinly sliced in half-circles 
1/3 teaspoon ground saffron threads*, dissolved in 3 tablespoons hot water 
salt ground 
black pepper



1. Pick over the rice carefully, removing any stones or other extraneous particles. Place the rice on a fine-mesh strainer or colander and wash thoroughly under lukewarm water until the water runs clear (as close to clear as possible). The rinsing process removes the starch so that the rice grains will remain separate after cooking. 
2. Soak the rice in a large container filled with lukewarm water mixed with 1 tablespoon of salt. 
3. While the rice is soaking, prepare fruits and chestnuts. In a medium frying pan, heat 2 tablespoons butter over medium heat. Add peeled chestnuts and stir-fry for about 3 minutes. Add dried apricots, plums and dates and stir-fry for another 3 minutes. Add raisins (add them last because they brown fast and can be easily burned) and stir-fry for 1 more minute. Remove from heat. 
4. In a large non-stick saucepan, combine 10 cups of water and 2 tablespoons salt. Bring to a boil. Drain the soaked rice (do not rinse) and add it, in batches, to the pot. Boil for about 7 to 10 minutes, stirring occasionally with a wooden spoon, to prevent rice grains from sticking to the bottom. Watch the rice closely so as not to overcook. The rice is ready once it surfaces to the top. Try one grain to see if it’s ready - it must be barely done - not fully cooked and not too soft (VERY IMPORTANT). Drain the rice in a large fine-mesh strainer or colander. Set aside. 
5. Rinse the pot you boiled the rice in. Melt 1 tablespoon butter over medium heat. Tilt the pan to distribute it evenly. Arrange meat in one l layer at the bottom of the pan. Sprinkle with ½ teaspoon salt and pepper, to taste. Follow with the layer of sliced onions. Simmer over medium heat uncovered, without stirring, for about 3 minutes to let the flavors develop. 
6. Place half of the rice in the pot over the onion. Arrange the dried fruits and chestnuts in one layer on top of the rice. Pile the rest of the rice on top of the fruits, mounding the rice nicely in the shape of a pyramid. Pour 1 tablespoon melted butter over rice. 
7. Place a clean dishtowel or 2 layers of paper towel over the pot and cover firmly with a lid to absorb the steam. Lift the corners of the towel over the lid as shown in the picture below. 
8. Reduce the heat to low and cook for 30 minutes. Then open the lid and sprinkle the saffron water on top of the rice. 
9. Cover again and simmer for another 30 minutes. When ready, meat should be cooked and lightly golden on the bottom. The onion will almost melt into the meat and will not be that visible. Rice grains should be separate and fluffy, and not sticky. 
10. When ready to serve, gently take 1 spatula full of rice, fruits and meat at a time, placing it on the large serving platter. This Pilaff is delicious served with pickles, vegetable salad or fresh herbs.