Kebab-plov
4 servings
60 minutes
Kebab-plov is a refined dish of Azerbaijani cuisine that combines aromatic rice and juicy baked meat filling. This culinary masterpiece, rooted in ancient traditions, carries the richness of Eastern flavors. Tender lamb infused with spices adds depth to the dish, while the airy rice serves as a perfect backdrop. Combined with matsoni and cinnamon, this plov acquires a special zest, making it not just a meal but a true gastronomic journey. Kebab-plov is ideal for both family dinners and festive gatherings, conveying an atmosphere of warmth and hospitality.
1
Bring water to a boil, pour in half of the oil, add rinsed rice, and cook on low heat without a lid until the water evaporates to the level of the rice. Then pour in the second half of the oil, cover with a lid, and keep on low heat until the rice is fully cooked.
- Water: 4 glasss
- Clarified butter (ghee): 0.5 glass
- Rice: 2 glasss
- Clarified butter (ghee): 0.5 glass
2
Pass the lamb through a meat grinder, mix with chopped onion, salt, and pepper. Then fry in fat, pour beaten eggs over it, and bake in the oven.
- Lamb fillet: 500 g
- Onion: 4 heads
- Ground black pepper: to taste
- Salt: to taste
- Mutton fat: 50 g
3
When serving, pile the rice on the plate and place the baked minced meat on top. Serve the matsoni with cinnamon separately.
