Azerbaijani Lamb Rice Plov with Saffron

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A fragrant Azerbaijani rice pilaf layered with tender braised lamb, sweet carrots, and golden saffron. Each bite balances the richness of the meat with fluffy basmati infused with roasted garlic and fresh herbs. Traditionally served family-style on a large platter with the prized crispy rice crust scraped up from the bottom.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 72 gCarbs
• 3 gFiber
• 5 gSugar
• 32 gProtein
• 780 mgSodium
• 620 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the lamb and vegetables

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 2 large yellow onions, thinly sliced
• 2 large carrots, cut into thin matchsticks
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground cumin

For the saffron rice

• 2 cups basmati rice
• 3 tbsp unsalted butter
• 1 tsp saffron threads
• 3 cups hot beef or lamb broth
• 1 whole head garlic, outer skin removed, tops trimmed
• 1 tbsp kosher salt

For garnish

• 1/4 cup fresh dill, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh mint, chopped
• 1/3 cup dried barberries or golden raisins (optional)

Directions

1. Rinse the basmati rice in cool water until it runs clear, then soak in warm salted water for 20 minutes; meanwhile, bloom the saffron threads in 2 tablespoons of hot broth.
2. Pat the lamb dry and season with salt, pepper, and cumin; heat the oil in a heavy Dutch oven over medium-high and brown the lamb on all sides, about 6 minutes total.
3. Add the sliced onions to the pot and cook until deeply golden, about 8 minutes; stir in the carrot matchsticks and cook for 4 minutes until just softened.
4. Drain the soaked rice and spread it evenly over the lamb and vegetable mixture; tuck the whole garlic head into the center of the rice.
5. Pour the hot broth and bloomed saffron over the rice, dot the top with butter, and bring to a gentle boil; reduce heat to the lowest setting.
6. Cover tightly with a lid (wrap the lid in a clean kitchen towel first to trap steam) and cook undisturbed for 25 minutes until the rice is tender and the liquid is absorbed.
7. Remove from heat and let the plov rest, covered, for 10 minutes to finish steaming and develop a golden crust on the bottom, the prized kasmaq.
8. Carefully lift the garlic head aside; gently fluff the rice with a fork and spoon it onto a warm serving platter.
9. Top with the lamb and vegetables, scatter the fresh herbs and barberries over the rice, and serve with the roasted garlic cloves on the side.

Cook’s Notes

• Use bone-in lamb shoulder for the most tender results and richest broth.
• Soaking the rice is essential for fluffy, separate grains that will not turn mushy during steaming.
• The towel-under-the-lid trick prevents condensation from dripping back onto the rice and creating clumps.
• For the traditional crust, increase the heat to medium-high for the final 2 minutes, watching carefully so nothing burns.
• Leftovers reheat well with a splash of broth and a tight lid over low heat for 10 minutes.

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