Baku Plov

Baku races are often a mix of long straights and sudden consequences, so a layered rice dish feels strangely on-theme. Azerbaijani plov has many regional forms; this version keeps the spirit with saffron rice, dried fruit, and warmly spiced meat.

Quick Look

• Race: Azerbaijan Grand Prix
• Prep time: 20 minutes
• Cook time: 1 hour
• Serves: 6

Ingredients

• 2 cups basmati rice
• 1/4 teaspoon saffron, bloomed in 2 tablespoons hot water
• 2 tablespoons butter
• 1 tablespoon oil
• 1 pound lamb or beef, cut into small chunks
• 1 onion, sliced
• 1 teaspoon turmeric
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup dried apricots, chopped
• 1/4 cup raisins
• 1/4 cup chestnuts or walnuts, chopped

Method

1. Rinse the rice until the water runs mostly clear.
2. Parboil the rice for 6 minutes, drain, and set aside.
3. In a pot, heat the oil and 1 tablespoon butter. Brown the meat lightly.
4. Add the onion, turmeric, cinnamon, salt, and pepper. Cook for 5 minutes.
5. Stir in the apricots, raisins, and chestnuts or walnuts.
6. Layer the rice over the meat mixture, dot with the remaining butter, and drizzle over the saffron water.
7. Cover tightly and cook on very low heat for 30 minutes.
8. Fluff gently before serving.

Drink Pairing

• Wine: Pomegranate wine.
• Local pairing: Black tea with lemon.

Notes

• Traditional plov can get much more elaborate. This version is built for a home kitchen and a future website pass.
• Let the pot steam gently; do not stir during the final cook.