We cooked delicious 100-Year-Old MAXARA with Grandma Rose! Azerbaijani cuisine

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner, while beef is often less expensive.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and flavor at a lower cost.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs provide flavor while being more shelf-stable.

chickpeas

🥗Healthier: lentils

💰Cheaper: beans

Lentils cook faster and are often cheaper.

Rinse rice under cold water until the water runs clear.

Soak rice in water for at least 30 minutes.

Heat vegetable oil in a large pot over medium heat.

Sauté chopped onions until translucent, about 5 minutes.

Add diced lamb and cook until browned, about 7-10 minutes.

Stir in grated carrots and minced garlic; cook for another 3 minutes.

Add cumin, black pepper, and salt; mix well.

Drain the soaked rice and add it to the pot, stirring gently.

Pour in enough water to cover the rice by about an inch.

Bring to a boil, then reduce heat to low and cover the pot.

Cook for about 20 minutes, or until rice is tender and water is absorbed.

Remove from heat and let sit covered for 10 minutes.

Fluff the rice with a fork and mix in chopped fresh herbs and dried fruits.

Serve hot with lemon wedges on the side.

Cooking Techniques

Spice Level: