Sabza-Plov

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Sabza-Plov is one of the many varieties of Azerbaijani plov. Azerbaijani plov differs from Uzbek plov in that the rice and filling are prepared separately. This version features meat stewed with a generous amount of herbs.

Ingredients

Basmati rice - 19.4 oz
Lamb - 22.6 oz
Onion - 2.1 oz
Ghee - 5.6 oz
Kaviar - 5.6 oz
Spinach - 4.2 oz
Cilantro - 1.4 oz
Parsley - 3.5 oz
Saffron - 0.1 oz
Armenian Lavash - 1 piece
Meyer Lemon Juice - to taste
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Rinse the rice until the water runs clear, then soak it in warm water for an hour. Drain in a colander.

Step 2

Prepare the saffron: steep it like tea — 1 gram in 60 ml of boiling water — and let it infuse for about an hour, then strain.

Step 3

Transfer the rice to a pot of hot salted water, using 1.5 to 2 liters so that the rice is fully submerged.

Step 4

Boil until partially cooked, then drain again in a colander.

Step 5

For the sabzi: clean the lamb of any sinews and membranes, then cut it into medium-sized pieces, about 40 grams each.

Step 6

Line the bottom of a heavy-bottomed pot or cauldron with a layer of lavash bread, then place the rice on top. Drizzle it with saffron infusion and 100 grams of melted clarified butter. Set it over low heat and cook for one and a half to two hours: the rice should be fluffy and slightly oily.