Azerbaijani Pilaf with Lamb and Chestnuts
Main Dishes | Azerbaijani cuisine
⏳ Time
1 hour 20 minutes + 2 hours
🥕 Ingredients
9
🍽️ Servings
8
Description
Azerbaijani Pilaf with Lamb and Chestnuts
Ingredients
- Lamb - 24.7 oz
- Long-Grain Rice - 24.7 oz
- Butter - 7.1 oz
- Dried Apricots - 5.3 oz
- Light Raisins, Seedless - 3.5 oz
- Chicken Egg - 1 piece
- Dried Yellow Plums - 3.5 oz
- Onion - 2 heads
- Peeled chestnuts - 3.5 oz
Step by Step guide
Step 1
Soak the rice in cold salted water for about 2 hours.
Step 2
Cut the lamb meat into pieces of about 50-70 grams. Boil in salted water until cooked. Don't forget to skim off the foam.
Step 3
Meanwhile, while the rice is soaking and the meat is boiling, rinse the dried fruits well, then soak them in boiling water for 10 minutes. Make a crosswise incision on each chestnut, immerse them in boiling water for 5 minutes, drain in a colander, and peel under cold running water. Boil a small amount of fresh water, add the chestnuts, and simmer on low heat for 7 minutes.
Step 4
Peel the onion, cut it in half, and slice it thinly across.
Step 5
Heat a pan with half of the specified amount of butter and add the onion. Fry until the onion is light golden. Drain the water from the dried fruits and add them to the pan. Add the meat. Stew for 15 minutes, monitoring it. If necessary, add a little boiling water and stew until done.
Step 6
Drain the water from the rice. Boil until half-cooked in lightly salted water. DO NOT OVERCOOK! Drain the rice in a colander.
Step 7
In a separate bowl, mix 4-5 tablespoons of the cooked rice with the egg, and add turmeric. This will be the gasmah.
Step 8
In a separate cup, place the butter, turmeric, and salt to taste, and melt it in the microwave for 20 seconds.
Step 9
Choose a pot with a thick bottom. Grease it with butter. Spread the egg-rice mixture for the gasmah evenly across the bottom. Then layer the rice in several portions, pouring the butter with turmeric between the layers of rice in a random pattern.
Step 10
Place several layers of newspaper or a clean waffle towel over the pot, then cover with a lid and let the rice simmer on low heat.
Step 11
Ready!
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