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.
1
Soak the rice in salted water for 2 hours.
- Long-grain rice: 500 g
2
Cut the lamb into small pieces, add water, salt, peppercorns, bay leaf and simmer for about an hour.
- Lamb: 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.
- 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.
- Long-grain rice: 500 g
- Clarified butter (ghee): 3 tablespoons
- Saffron: 0.3 teaspoon
5
Chop dill, green onion, cilantro, and parsley.
- Dill: 1 bunch
- Spring onion: 1 bunch
- Cilantro: 1 bunch
- Parsley: 1 bunch
6
Squeeze juice from half a lemon.
- Lemon: 0.5 piece
7
Cut the chestnuts into small pieces.
- Roasted chestnuts: 20 pieces
8
Peel half an onion and chop it finely.
- White onion: 0.5 head
9
Heat olive oil in a pan and fry the onion until golden.
- 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.
- Lamb: 400 g
- Dill: 1 bunch
- Spring onion: 1 bunch
- Cilantro: 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.
- Alucha (sour dried plum): 8 pieces
- Roasted chestnuts: 20 pieces
