Sabza-plov
8 servings
180 minutes
Sabza-plov, one of the many varieties of Azerbaijani plov. Azerbaijani plov differs from Uzbek plov in that the rice and filling are cooked separately. This one is with meat stewed in a large amount of greens
1
Rinse the rice until the water runs clear and soak in warm water for an hour. Drain in a colander.
- Basmati rice: 550 g
2
Prepare saffron: steep 1 gram in 60 ml of boiling water like tea, let it sit for about an hour, then strain.
- Saffron: 2 g
3
Transfer the rice to 1.5–2 liters of hot salted water, enough to cover the rice.
- Salt: to taste
4
Boil until half-cooked, then drain again.
5
For sabzi: clean the lamb from veins and membranes and cut into medium-sized pieces of about forty grams each.
- Lamb: 640 g
6
Line the bottom of the pot or saucepan with a thick layer of lavash, place rice on top, and pour it with saffron infusion and 100 grams of melted butter. Cook on low heat for one and a half to two hours: the rice should be fluffy and slightly oily.
- Azerbaijani lavash (thin flatbread): 1 piece
- Basmati rice: 550 g
- Saffron: 2 g
- Clarified butter (ghee): 160 g
7
Heat 60 grams of melted butter in a pan and fry the meat almost until cooked - it will take about twenty minutes.
- Clarified butter (ghee): 160 g
- Lamb: 640 g
8
Add finely chopped onion and continue frying until it becomes soft.
- Onion: 60 g
9
Add chopped kaviar, parsley, spinach, and cilantro. Stir and simmer on low heat for 30-35 minutes.
- Kyavar (pickled wild herb): 160 g
- Parsley: 100 g
- Spinach: 120 g
- Cilantro: 40 g
10
Remove from heat, drizzle with lemon juice. Serve rice and meat separately.
- Lemon juice: to taste
