Kourma Plov

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Kourma Plov

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Ingredients

Adjust Servings:
60 ml Olive Oil
1.8 kg Leg of Lamb deboned and cut into 5cm pieces
6 cloves Garlic finely chopped
4 Carrot chopped
3 Onion chopped
3 tsp Ground Cumin
200 g Dried Apricots
155 g Dried Chestnuts
500 g Long Grain Rice
1 tsp of threads Saffron
500 ml Beef Stock
handful Flat Leaf Parsley to serve with

Azerbaijan's national dish

Cuisine:

Ingredients

Directions

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Azerbaijani cuisine has a lot in common with Iranian and Turkish cuisine. The national dish of Azerbaijan is reputed to be Plov. Plov comes in many guises, kourma (mutton with onion) plov, chilov (bean) plov, Toyug (chicken) plov and the list goes on. Whatever recipe you chose to go with remember that Plov is carefully arrange on the plate, with the rice, the meat and the herbs side by side – never mixed together.

The Lamb Plov recipe I have chosen to cook was suggested to me by friend Martyn. Thank you.

We served the dish with flat breads and Yogurtlu Kabak Salatasi.

Steps

1
Done

Heat the oil in a large saucepan over a high heat. Add the lamb and cook for 4 minutes until browned. Transfer into a bowl.

2
Done

Add garlic, carrots and onions to the pan and cook for 6 minutes or until golden.

3
Done

Stir in the lamb, cumin, apricots, chestnuts and 750ml of water.

4
Done

Bring to the boil, then reduce the heat to low and cook, covered with a lid for 1 hour or until the lamb is tender.

5
Done

Meanwhile, soak the rice in 1 litre of salted water for 30 minutes. Drain and stir in the saffron

6
Done

Transfer the rice to a saucepan and stir in the stock and 125ml of water. Cover and bring to the boil.

7
Done

Reduce the heat to low and cook for 10 minutes or until the rice is tender.

8
Done

Remove from the heat and stand for 10 minutes.

9
Done

Serve the rice, meat and herbs. (N.B. Remember the rice is served warm, never hot apparently)

Zoe Negus

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