Preparing Traditional Azerbaijani Sweets and Pilaf In Small Village Wood House

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric adds color but is more affordable.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: canned fruits

Fresh fruits provide a lighter option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat profile.

rose water

🥗Healthier: vanilla extract

💰Cheaper: almond extract

Vanilla extract can mimic the floral notes.

Rinse long-grain rice under cold water until water runs clear.

Soak the rice in water for 30 minutes to an hour.

Boil water in a large pot and add salt.

Add the soaked rice to the boiling water and cook until slightly tender, about 5-7 minutes.

Drain the rice and set aside.

In a separate pot, melt butter over low heat.

Stir in saffron dissolved in a little warm water.

Layer the rice in the pot with the saffron butter, dried fruits, and nuts.

Cover the pot with a lid and cook on low heat for 20-30 minutes to steam the rice.

Prepare the chicken by sautéing onions and garlic until golden.

Add the chicken pieces and cook until browned.

Season the chicken with salt, cinnamon, and cardamom, then add water and simmer until cooked through.

Serve the pilaf garnished with pomegranate seeds and accompanied by the chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens