National Dish Of Azerbaijan

Plov (Pilaf)

  • 13 Ingredients
  • 100 Minutes*
  • 600 Calories**
Plov (Pilaf) - The national dish of Azerbaijan

A Little History...

Azerbaijan's national dish is "Plov," also known as "Pilaf." It is a celebrated and central component of Azerbaijani cuisine. Plov is a rice dish, but it's much more than just cooked rice. It's a combination of fragrant long-grain rice, often Basmati, cooked to perfection with a variety of herbs, spices, meats, and vegetables. The uniqueness of Azerbaijani Plov lies in its preparation method and the ingredients used. Read More...

In Azerbaijan, there are over 40 different varieties of Plov, each with its own distinct flavor and ingredients. Common elements often include saffron for color and aroma, and a mix of dried fruits, nuts, and meat. The rice is typically cooked separately from the other ingredients and then layered together, allowing each component to retain its distinct flavor. Some popular variations include Plov with lamb, chicken, or dried fruits and nuts.

Plov is not just a meal; it’s a part of Azerbaijani culture and is often the centerpiece at celebrations, festivals, and family gatherings. It’s a dish that embodies the culinary traditions and the rich cultural heritage of Azerbaijan.

The history of Plov, also widely known as Pilaf, is deeply rooted in the culinary traditions of the East and has a particularly rich heritage in Azerbaijani cuisine.

Ancient Origins: The origins of Pilaf can be traced back to ancient times. It’s believed that pilaf-like dishes were known in ancient Persia and subsequently spread across the Middle East, Central Asia, and the Indian subcontinent. The Silk Road played a crucial role in the dissemination of culinary practices, including pilaf, across these regions.

Cultural Significance in Azerbaijan: In Azerbaijan, plov evolved into a national dish with a myriad of regional variations. Azerbaijani plov is distinguished by its cooking technique, which often involves partially boiling rice, then steaming it to completion, often with a variety of other ingredients. This method gives the dish its distinctive texture and flavor.

Varieties and Ingredients: Over time, more than 40 different types of plov have been developed in Azerbaijan, each with unique ingredients and cooking methods. Common additions include meats like lamb or chicken, dried fruits, nuts, and an array of spices, with saffron being particularly significant for its color and aroma.

A Dish for Special Occasions: Plov in Azerbaijan is more than just a meal; it’s a cultural symbol. It is often served during special occasions, celebrations, and festivals, reflecting its importance in Azerbaijani society. The preparation of plov is considered an art form, and its serving is a sign of hospitality and tradition.

Influence and Spread: The influence of Azerbaijani plov and its variations have spread to neighboring regions and countries, reflecting the shared culinary heritage of the broader region. Each area has adapted the dish to its own local tastes and available ingredients.

UNESCO Recognition: The importance of plov in Azerbaijani culture was internationally recognized when the traditional art of Azerbaijani plov was included in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity, highlighting its significance as a cultural and culinary tradition.

Plov, with its rich history and cultural significance, is a vivid representation of Azerbaijani heritage, showcasing the country’s culinary expertise and the influences of various cultures and civilizations that have interacted with Azerbaijan throughout history.

Delicious Ingredients...

Make it at Home...

Recipe Variations

Step 1

Prepare the Rice:

  • Rinse the rice under cold water until the water runs clear. Soak the rice in warm, salted water for at least 30 minutes.

Step 2

Cook the Lamb:

  • Heat oil in a large pot. Add the lamb chunks and brown them on all sides.
  • Add the chopped onions to the lamb and fry until they are golden.
  • Add the carrots, garlic, salt, pepper, and cumin. Cook until the carrots soften.
  • Cover with water and simmer until the lamb is tender (about 1 hour).

Step 3

Boil the Rice:

  • Bring a large pot of salted water to a boil.
  • Drain the soaked rice and add it to the boiling water. Cook until it’s half done (about 7-10 minutes).
  • Drain the rice and set aside.

Step 4

Layer the Plov:

  • In the pot with the lamb, spread the half-cooked rice over the meat.
  • Pour the saffron water evenly over the rice.
  • Make some holes in the rice with the back of a spoon to let steam pass.
  • Cover and cook on low heat for about 20-30 minutes, until the rice is fully cooked.

Step 5

Garnish and Serve:

In a separate pan, lightly fry the dried apricots, raisins, and nuts in a bit of oil or butter.

Serve the Plov hot, garnished with the fried dried fruits and nuts.

Prepration Time*

Preparing and cooking Azerbaijani Plov takes approximately 1.5 to 2 hours. This includes the initial preparation time of around 30 minutes for soaking the rice, chopping vegetables, and preparing the lamb. The lamb is then cooked for about 1 hour until tender, which can be done concurrently with the rice soaking. Following this, the half-cooked rice is layered over the lamb and cooked for an additional 20-30 minutes to allow the flavors to meld and the rice to complete cooking. Finally, the optional garnishes of dried fruits and nuts are quickly fried, adding a few more minutes to the total time. The process, while somewhat lengthy, is integral to achieving the rich flavors and textures characteristic of traditional Azerbaijani Plov.

Calories**

A single serving of Azerbaijani Plov, especially a version with lamb, is a calorie-dense dish, containing approximately 500 to 700 calories per serving. This estimate varies based on the portion size and the specific ingredients used. The caloric content primarily comes from the lamb, which is a rich source of protein and fat, and the Basmati rice, which contributes a significant amount of carbohydrates. Additional calories are added by the use of cooking oil, and the optional dried fruits and nuts used for garnishing. The dish is nutritious, providing a balanced mix of proteins, fats, and carbohydrates, but it's also relatively high in calories due to the lamb and the method of preparation.

Eat Plov (Pilaf) Locally....

Photos Form Our Adventurer Members....

By National Dish - America (USA)
SUBMIT A PHOTO LOAD MORE

All Comments....

The preparation time of Pelmeni can vary depending on the recipe & the skill level of the cook. Generally, it takes about 1-2 hours to prepare the Pelmeni dough & filling, and another 20-30 minutes to shape the dumplings & cook them.
Comment By: Wael Wafik - June, 17, 2023
s
The preparation time of Pelmeni can vary depending on the recipe & the skill level of the cook. Generally, it takes about 1-2 hours to prepare the Pelmeni dough & filling, and another 20-30 minutes to shape the dumplings & cook them.
Comment By: Wael Wafik - June, 17, 2023
The preparation time of Pelmeni can vary depending on the recipe & the skill level of the cook. Generally, it takes about 1-2 hours to prepare the Pelmeni dough & filling, and another 20-30 minutes to shape the dumplings & cook them.
Comment By: Wael Wafik - June, 17, 2023
The preparation time of Pelmeni can vary depending on the recipe & the skill level of the cook. Generally, it takes about 1-2 hours to prepare the Pelmeni dough & filling, and another 20-30 minutes to shape the dumplings & cook them.
Comment By: Wael Wafik - June, 17, 2023