</ li>
Plov is certainly an oriental dish.And the East, as we know, is a delicate matter. And the recipe for pilaf is far from universal. No, of course, any pilaf is prepared according to a certain technology that has been established for centuries. And yet, the recipe for, for example, Uzbek pilaf is very different from those by which this dish is prepared in Azerbaijan or Kazakhstan. By the way, Azerbaijani pilaf generally has one remarkable feature. The fact is that the recipe for pilaf in Azerbaijani involves the preparation of kazmag - a thin layer of unleavened dough, which is used to line the cauldron (or other dish) for pilaf. And, by the way, the recipe for kazmag is also not as simple as it may seem. However, let's take everything in order.
Preparation of kazmag
Kazmag is an integral partmost Azerbaijani pilafs. This dough layer, firstly, will not allow the pilaf to burn, and secondly, will be an excellent addition to the already prepared dish. The dough baked into a crispy crust is served with pilaf, greased with melted butter. Kazmag is prepared like regular dough for noodles or dumplings. However, each Azerbaijani pilaf has its own recipe for kazmag. Kazmag for meat, fish and egg pilaf Ingredients:
- Wheat flour - one and a half cups:
- Chicken egg - 1 piece;
- Ghee - 1 tablespoon;
- Salt - half a teaspoon;
- Water - until the desired dough consistency is achieved.
Preparation:It is very easy to prepare the dough for kazmag. Sift the flour and pour it into a bowl. After collecting the flour in a mound, add salt and an egg, and then start adding water, kneading the stiff dough. When the dough becomes elastic and homogeneous, add butter to it and knead it well again. The butter must be added at the very end, otherwise the fat will not allow the flour gluten to swell, and the dough will not acquire the necessary elasticity. Kazmag for fruit and milk pilaf Ingredients:
- Wheat flour - one and a half cups:
- Chicken egg - 1 piece;
- Ghee - 1 tablespoon;
- Sugar - 1 teaspoon;
- Salt - half a teaspoon;
- Water - until the desired dough consistency is achieved.
Preparation:Prepare kazmag as in the previous recipe. Mix sifted flour with salt, sugar and cinnamon and add egg. Then add water and knead the dough. Finally add butter and knead the dough again until the butter is completely absorbed.
Pilot Sabza-kaurma
This is a recipe for Azerbaijani lamb pilaf, which is the so-called flap pilaf. And we will cook it without a kazmag. Ingredients:
- 300 grams of lamb;
- 150 grams of dry rice;
- 30 grams of melted butter;
- A pinch of citric acid;
- Pinch of saffron;
- A bunch of fresh greens;
- Salt;
- Ground black pepper.
Preparation:For pilaf, it is best to take boneless lamb. So, wash the meat and cut it across the grain into small pieces (slightly smaller than a matchbox). Salt it, pepper it and put it in a roasting pan with hot butter, where it is cooked over high heat until a crispy crust appears. In the meantime, peel the onion and carrot and chop them finely. When the meat is browned, add chopped vegetables and saffron, pour in a little water or broth and continue to simmer over low heat until the lamb is ready. Cook the rice separately. To make it crumbly, it is best to take steamed cereal. However, regular rice can also be cooked correctly. Fill it with cold water and be sure to drain the first broth, and rinse the rice and fill it with a new portion of cold water. You can do this a couple more times. Then your rice is guaranteed to be crumbly. Color some of the cooked rice with saffron. To do this, make an infusion from it: dilute a tablespoon of melted butter with the same amount of boiling water and add a pinch of saffron (turmeric). Salt the cereal at your discretion. Serve sabza-kaurma in a special way. Put white rice in a pile on a plate and sprinkle with yellow rice, drawing stripes from it. You can simply mix yellow rice with white. Place meat and vegetables on the side of the pile or around it. Pour melted butter over everything and sprinkle with chopped herbs.
Sheshryanch-Plov
We offer you a recipe for Azerbaijani eggpilaf. It is prepared with a special onion-cornel dressing-casserole called gara. And the name sheshryanch-plov is translated as "six-colored pilaf". Ingredients:
- 0.5 kg of rice;
- 150 grams of butter;
- A teaspoon of saffron;
- 0,5 kg of onions;
- 8 chicken eggs;
- A bunch of green onions;
- 200 grams of dried cornel;
- 2 tablespoons of vegetable oil;
- 1 tablespoon thyme;
- 1 tablespoon mint;
- Salt;
- Ground black pepper.
Preparation:Soak the dogwood and then mash it into a puree. Carefully separate the eggs into yolks and whites, making sure the yolks remain whole. Beat the whites into a light foam. Now heat the vegetable oil in a frying pan and melt a couple more tablespoons of butter in it. Fry the finely chopped onion in the oil mixture for about ten minutes, then add the dogwood puree and continue frying for another five minutes. Next, reduce the heat to low and season the onion-dogwood mixture with whipped whites, spreading them in layers but not stirring. After the whites have set, make a depression in the middle of the gara, pour the yolks into it and sprinkle with a mixture of spices. In three to four minutes, the yolks will bake and the gara will be ready. Boil the rice separately, salt it and season with melted butter. Now we put the rice on a wide dish, the diameter of which should be larger than the diameter of the frying pan in which the gara was cooked. On top of the rice we put the gara, whole, carefully removing the casserole from the frying pan.
Sydlu-Plov
And this is a recipe for a very unusual milk pilaf. This recipe just involves cooking kazmag. Ingredients:
- One and a half cup of rice;
- 200 grams of raisins without pits;
- 200 grams of butter;
- Pinch of turmeric;
- 100 grams of milk;
- One and a half liters of water;
- A teaspoon of salt.
For the Kazmag:
- Wheat flour - one and a half cups;
- Chicken egg - 1 piece;
- Ghee - 1 tablespoon;
- Sugar - 1 teaspoon;
- Salt - half a teaspoon;
- Water - until the desired dough consistency is achieved.
Preparation:We put the rice to boil in a mixture of milk and water. While the rice is boiling, we begin to prepare the kazmag. Mix the sifted flour with sugar and salt, add the egg and, adding water, knead the dough. Then add the melted butter and knead the kazmag until smooth. Grease the walls of the cauldron with butter and line it with a thin layer of dough. Mix the finished rice with raisins and put it in the cauldron, which we tightly close with a lid. Cook the pilaf over very low heat for about half an hour. Then pour melted butter mixed with turmeric over the rice. Serve, placing it on a plate and adding pieces of kazmag.
Shirin Plov
The recipe for sweet fruit pilaf is well knownmany. But how to cook it in accordance with the traditions of Azerbaijan, not everyone knows. So, we offer you a recipe for shirin-plov - a sweet dish made from rice and fruit. Ingredients:
- One and a half cup of rice;
- 3 fresh peaches;
- 200 grams of raisins;
- 200 grams of dried apricots;
- 200 grams of plum or plum;
- 100 grams of almonds;
- 100 grams of butter;
- 50 grams of honey;
- Half a glass of pomegranate juice;
- A teaspoon of cinnamon;
- 2 things of a carnation;
- A pinch of turmeric.
Preparation:It is advisable to prepare the kazmag in advance, using the recipe for sweet and milk pilaf (that is, with sugar and cinnamon). Boil the rice in lightly salted water until not fully cooked, rinse and discard in a colander. Line a cauldron with a thin layer of dough, pour rice into it and pour a mixture of boiling water, melted butter and turmeric. Cover the cauldron with a lid and leave the rice to simmer over very low heat. In the meantime, peel the almonds, cut the dried apricots, peaches and cherry plums into small pieces. Now melt the butter in a roasting pan and fry the fruit in it along with the almonds. Next, we need to make the syrup. To do this, melt the honey with sugar in a saucepan, and then add the pomegranate juice there. You need to cook the syrup for five to seven minutes, after which you need to add spices to it and transfer the fruit to the saucepan with the syrup. Continue to boil the syrup with the fruit for another seven minutes. There are two ways to serve shirin-plov: put the rice in a pile, pour syrup on top and add fruit, or serve the rice and fruit with syrup separately, in two deep cups.
Toukh-Plov
The recipe is designed for a large feast (ten to twelve servings). You will have to cook it for about an hour and a half. But you will be able to surprise your guests with real Azerbaijani pilaf with chicken. Ingredients:
- Chicken carcass - about one and a half kilograms;
- Long grain rice - 2 cups;
- Onions - 4 heads;
- Fresh pomegranate - 2 pieces;
- Dried apricots - 150 grams;
- Raisins - 150 grams;
- Figs - 150 grams;
- Chestnuts (peeled) - half a kilogram;
- Butter - 300 grams;
- Turmeric (saffron) - a pinch;
- Salt.
For the Kazmag:
- Flour - one and a half cups;
- Chicken egg - 1 piece;
- Butter - 25 grams;
- Salt - half a teaspoon.
Preparation:Rinse the rice several times until the water runs clear. Then soak it for half an hour. After the rice has swollen a little, boil it in salted boiling water (one and a half liters) for seven minutes. During this time, the rice will cook until it is not fully cooked, which is what we need. Then rinse the rice and put it in a colander. Now make kazmag by mixing flour with salt and adding an egg. Adding water, knead a tough but soft dough, then add butter to it and knead again until smooth. Roll the dough into a thin flat cake and line the cauldron with it (the sides and the bottom). Melt the butter and lightly grease the dough. Now pour half of the rice into the cauldron and pour half of the melted butter over it. Put the remaining rice on top and pour butter over it again. Cook the rice in a covered cauldron for about half an hour over very low heat. Meanwhile, boil the peeled chestnuts for seven minutes and cool. Chop the peeled onions coarsely and rinse the dried fruit with warm water. Also squeeze the juice out of the pomegranate seeds and chop the chicken into small pieces. Melt two or three tablespoons of butter in a roasting pan and fry the meat in it. The chicken should just brown, so cook it in small portions and fry for no longer than five minutes. Remove the meat from the frying pan and fry the chopped onion in the remaining oil for five minutes. Put the meat back in the roasting pan, add the pomegranate juice and, covering with a lid, continue to simmer for about half an hour. After that, put the chestnuts and dried fruit in the roasting pan, add salt and continue to cook everything together for another ten minutes. Transfer the finished rice to two saucepans. Leave one part of the rice white, and add saffron infusion (turmeric, a tablespoon of oil and a tablespoon of boiling water) to the other. Now take a large flat dish and lay yellow and white rice on it in stripes. Put chicken pieces, chestnuts and dried fruits in the center of the dish. Serve toukh-plov with kazmag torn into pieces.
Helpful Tips
Cooking Azerbaijani plov is not that difficult. The main thing is to avoid mistakes.
In general, the success of any dish is almost a hundred percentpercent depends on your mood. Therefore, if you are going to cook Azerbaijani pilaf, then cook with pleasure. Bon appetit and success in the culinary field!