Azerbaijani Pilaf
Welcome to Mutevazi Lezzetler Video Recipes pages!
at this episode, we will share a World Cuisine recipe with you
“Azerbaijani Pilaf”
let’s see the ingredients list at first
10.5 oz lamb cubes
2 cups of rice
2 onions, medium size
1 tbsp pine kernels
1 tbsp currants
5 dried apricots
1 tbsp butter
4 tbsp sunflower oil
2 medium size carrots
3 green onions
4 - 5 stems of parsley or dill
3 cups of boiling water
1/2 tsp of black pepper
1 + 1/2 tsp salt
firstly, I’ll boil the lamb cubes
I’m placing 1 tbsp of sunflower into the pot
when it turns into hot a little, I’m adding 10.5 oz of lamb cubes
I’ll roast them for about 10 minutes
I’ll add water on it
after adding 1/2 tsp of salt on it…
I’m adding 3 cups of boiling water
It has started to boil
I’m turning the heat to low and boiling it for about 25 minutes
I’m removing the bubbles time to time which exist during the cooking
when the meat boils, let’s prepare the other ingredients
I’m dicing the dried “day” apricots…
I prefer this kind of apricots
because they are naturally dried
I’ve rested them in warm water for half an hour before dicing
now it is the time for the carrots, I’m dicing them also
now the onions…
try to dice the onions as thin as you can
I’m placing 4 tbsp oil into the pot
I’m adding 1 tbsp butter into the pot also
we are generally using sunflower oil, because it is very healthy
I can add the pine kernels now
I’m roasting them, until they turn into yellow for a few minutes
now, the carrots, the hardest ingredients…
so, I’m adding them firstly
I’m roasting it for about 5 minutes
I’m covering the lid
the carrot has softened
now I can add the onion
I will not give a roasting time for the onions, because it is important to fry them well
when it turns into dry, it means that it is ok
I’m covering the lid again
the onion has reached the right consistency
it is totally dried
I’m adding the chopped apricots and currants at the same time
I’ll roast the mixture, until the currants start to grow up, without covering the lid
I did not rest the rice in water, but I’ve washed it, until its starch has gone away
it is very important to wash the rice well and drain its water after washing
I’ll roast the rice for a few minutes
I’m adding 1 tsp salt all over
while roasting the rice, let’s prepare the meat meanwhile
I’m draining its broth by a colander
now I can add the drained meat also
I’m sautéing the mixture for a while more
by the way, I can add the black pepper also
I’m adding the black pepper at the end to keep its smell
finally, I’m adding 3 cups of broth
if the broth does not be 3 cups, you can add some water to make it 3 cups
because of not resting, we have to add 4 cups of water for 2 cups of rice
the ingredients are also juicy, so it is enough to add 3 cups of broth, not more
I’m mixing it gently and covering the lid on
after the mixture reaches boiling temperature, I’m turning the heat to low and cooking the mixture for about 10 more minutes
I’m slicing the parsley and dicing the onion finally
the pieces must be too small
after the onion I’m slicing the parsley very finely
the pilaf has soaked the water totally
I’m turning off the heat and adding onion and parsley
you can use dill instead of parsley also
I’m laying it all over without mixing
I’m placing a paper towel over it for resting…
and resting it for 30 minutes
the Azerbaijani Pilaf has steamed
the onion and the parsley are cooked with its steam
I’m mixing it gently, without breaking the rice
Azerbaijani Pilaf is very similar Uzbek Pilaf
after all, they are the parts of the same culture
their tastes are very similar also
now I’m placing it into the wet bowl by forcing a little over it
I’m reversing it over the service plate
I’m placing a parsley piece over it and it is ready to serve
at this episode, we have shared a World Cuisine recipe with you, “Azerbaijani Pilaf”
its taste is very similar to our meal culture
I hope that you will love it
Bon Appetite! Afiyet Olsun!