Azerbaijani pilaf in fried lavash with herbs

6 servings

90 minutes

Azerbaijani pilaf in fried lavash with herbs is a refined combination of aromatic saffron rice, tender lamb, and the rich flavor of roasted chestnuts. The lavash soaked in melted butter acquires a crispy crust that contrasts with the softness of the pilaf. Fresh herbs—dill, cilantro, parsley, and green onions—enhance the dish with freshness and spiciness. Albukhara along with lemon juice adds a slight tanginess, deepening the flavor. This dish reflects the richness of Azerbaijani cuisine where traditions and aromatic spices play a key role. Served as a festive treat symbolizing hospitality and warmth, it pairs perfectly with matsoni or pomegranate juice highlighting its Eastern character.

Energy value per serving

• Calories: 866
• Proteins: 20.8g
• Fats: 45.9g
• Carbohydrates: 88.2g

Ingredients

• Long grain rice: 500 g
• Mutton: 400 g
• Roasted chestnuts: 20 pc
• Armenian lavash: 3 pc
• Dill: 1 bunch
• Green onions: 1 bunch
• Coriander: 1 bunch
• Parsley: 1 bunch
• White onion: 0.5 head
• Lemon: 0.5 pc
• Melted butter: 3 tbsp
• Olive oil: 3 tbsp
• Vegetable oil: 3 tbsp
• Saffron: 0.3 tsp
• Black peppercorns: 5 pc
• Bay leaf: 2 pc
• Sea salt: 1.5 tsp
• Albuhara: 8 pc

Cooking steps

1. Soak the rice in salted water for 2 hours.

   Required ingredients:

   • Long grain rice: 500 g

2. Cut the lamb into small pieces, add water, salt, peppercorns, bay leaf and simmer for about an hour.

   Required ingredients:

   • Mutton: 400 g
   • Black peppercorns: 5 piece
   • Bay leaf: 2 pieces
   • Sea salt: 1.5 teaspoon

3. Pour vegetable oil into a large pot or cauldron and cover the bottom with 2-4 layers of lavash.

   Required ingredients:

   • Vegetable oil: 3 tablespoons
   • Armenian lavash: 3 pieces

4. Spread rice on lavash, add a little water (it should just cover the rice), add melted butter and saffron, cover with a lid and simmer on very low heat for about 20 minutes.

   Required ingredients:

   • Long grain rice: 500 g
   • Melted butter: 3 tablespoons
   • Saffron: 0.3 teaspoon

5. Chop dill, green onion, cilantro, and parsley.

   Required ingredients:

   • Dill: 1 bunch
   • Green onions: 1 bunch
   • Coriander: 1 bunch
   • Parsley: 1 bunch

6. Squeeze juice from half a lemon.

   Required ingredients:

   • Lemon: 0.5 piece

7. Cut the chestnuts into small pieces.

   Required ingredients:

   • Roasted chestnuts: 20 pieces

8. Peel half an onion and chop it finely.

   Required ingredients:

   • White onion: 0.5 head

9. Heat olive oil in a pan and fry the onion until golden.

   Required ingredients:

   • Olive oil: 3 tablespoons
   • White onion: 0.5 head

10. Place boiled lamb over the onion, add chopped greens, pour in lemon juice, season with a little salt if needed, and simmer on low heat for 5 minutes.

    Required ingredients:

    • Mutton: 400 g
    • Dill: 1 bunch
    • Green onions: 1 bunch
    • Coriander: 1 bunch
    • Parsley: 1 bunch
    • Lemon: 0.5 piece
    • Sea salt: 1.5 teaspoon

11. Add the dried apricots and chestnuts, mix and simmer together for another 2-3 minutes, then add to the rice and mix without damaging the lavash.

    Required ingredients:

    • Albuhara: 8 pieces
    • Roasted chestnuts: 20 pieces