Cooking Azerbaijani Festive Pilaf | A Celebration of Flavor

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Fresh fruits offer a lighter alternative, while raisins are more economical.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and flavor at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Rinse 2 cups of basmati rice under cold water until the water runs clear.

Soak the rice in water for 30 minutes.

In a large pot, heat 4 tablespoons of butter over medium heat until melted.

Add 1 large chopped onion and sauté until translucent, about 5 minutes.

Add 1 pound of lamb shoulder, cut into chunks, and cook until browned on all sides, about 8-10 minutes.

Stir in 2 large chopped carrots, 3 cloves of minced garlic, and 1 teaspoon of salt and 1/2 teaspoon of black pepper, cooking for an additional 5 minutes.

Add the soaked rice to the pot, spreading it evenly over the meat and vegetables.

Pour in enough water to cover the rice by about an inch, then add 1 teaspoon of saffron dissolved in a bit of warm water.

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

Cook for 20-25 minutes until the rice is tender and the water is absorbed.

Fluff the rice with a fork and mix in 1 cup of mixed dried fruits and 1/2 cup of walnuts.

Cover and let sit for 10 minutes before serving, garnished with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level: