We Cooked Walnut Rice and Chicken in the Village – Azerbaijan Traditional Pilaf Recipes

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Fresh fruits provide similar flavor and texture with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine is often less expensive.

spices

🥗Healthier: herbs

💰Cheaper: basic seasoning

Using herbs can enhance flavor without the need for costly spice blends.

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

Soak the rice in water for 30 minutes.

Boil water in a large pot and add salt.

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

Drain the rice and set aside.

In a separate pot, melt 100 grams of butter over low heat.

Dissolve a pinch of saffron in a little warm water and stir it into the melted butter.

Layer the rice in the pot with the saffron butter, adding a mix of dried fruits and nuts including walnuts.

Cover the pot with a lid and cook on low heat for 25 minutes to steam the rice.

Prepare the chicken by sautéing 2 chopped onions and 3 minced garlic cloves until golden brown.

Add 1 kg of chicken pieces to the sauté pan and cook until browned on all sides.

Season the chicken with salt, 1 teaspoon of cinnamon, and 1 teaspoon of cardamom, then add 500 ml of water and simmer until the chicken is cooked through, about 30 minutes.

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

Cooking Techniques

Equipment Needed

Spice Level:

Dietary