Azerbaijani pilaf with lamb and chestnuts
8 servings
80 minutes
Azerbaijani pilaf with lamb and chestnuts is a true culinary masterpiece that embodies the rich traditions of Azerbaijani cuisine. This dish is known for its harmonious blend of aromatic spices, tender lamb, sweet dried fruits, and the nutty flavor of chestnuts. The pilaf turns out fluffy while the gasmah has a golden, crispy crust that adds a unique texture. The history of this pilaf dates back centuries when Eastern traders brought exotic ingredients that enriched local recipes. It is eaten with Eastern bread by dipping pieces into fragrant broth and also washed down with tart pomegranate juice. It is not just a dish but a symbol of hospitality that brings together loved ones and friends at the table.
1
Soak the rice in cold salted water for about 2 hours.
- Long grain rice: 700 g
2
Cut the lamb meat into pieces of about 50-70 grams. Boil in salted water until cooked. Don't forget to remove the foam.
- Mutton: 700 g
3
Meanwhile, while the rice is soaking and the meat is cooking, rinse the dried fruits well, then soak them in boiling water for 10 minutes. Make a cross-shaped cut on each chestnut, dip 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 cook on low heat for 7 minutes.
- Dried apricots: 150 g
- Light raisins: 100 g
- Dried prunes: 100 g
- Chestnuts: 100 g
4
Peel the onion, cut it in half and slice it thinly across.
- Onion: 2 heads
5
Heat a pan with half the specified amount of oil and add the onion. Fry until the onion is light golden. Drain the dried fruits and add them to the pan. Add the meat. Simmer for 15 minutes, monitoring. If necessary, add a little boiling water and simmer until done.
- Butter: 200 g
- Onion: 2 heads
- Dried apricots: 150 g
- Mutton: 700 g
6
Drain the rice water. Boil until half-cooked in slightly salted water. DO NOT OVERCOOK! Drain the rice in a colander.
7
In a separate bowl, mix 4-5 tablespoons of cooked rice with an egg and add turmeric. This will be the future gazmah.
- Long grain rice: 700 g
- Chicken egg: 1 piece
- Dried prunes: 100 g
8
In a separate bowl, place butter, turmeric, and salt to taste, and melt in the microwave for 20 seconds.
- Butter: 200 g
- Dried prunes: 100 g
- Dried prunes: 100 g
9
Choose a pot with a thick bottom. Grease it with butter. Spread the egg-rice porridge across the bottom for the gasmakha. Then layer the rice in several portions, pouring turmeric oil between the rice layers with a teaspoon in a random pattern.
- Butter: 200 g
- Long grain rice: 700 g
10
Place several layers of newspaper or a clean waffle towel at the bottom of the pot, then cover with a lid and simmer the rice on low heat.
- Butter: 200 g
11
Ready!