The Azerbaijani pilaf recipe is different from the national pilaf recipes. When preparing a dish, the contact of rice with the bottom of the cauldron is not allowed; for this, the bottom needs to be covered with kazmag - a thin layer of unleavened dough, it is prepared like a dough for homemade noodles. Often, the meat already cooked in a cauldron is covered with kazmag, and the rice itself is spread on top.
It is necessary
- - 1 kg of lamb;
- - 8 onions;
- - 2 grenades;
- - 3 glasses of cherry plum;
- - 2 cups of rice;
- - half a glass of raisins;
- - 150 g of oil;
- - 1 tbsp. a spoonful of saffron infusion.
- For kazmag:
- - 1, 5 glasses of flour;
- - 1 egg;
- - 1 st. a spoonful of oil and water;
- - salt.
Instructions
Step 1
Cut the lamb into small pieces together with the bones, fry in your own fat over high heat. Fry in a skillet, then transfer the meat to a cauldron with thick walls, add coarsely chopped onions, pomegranate juice, raisins, cherry plum (peeled). Pour in half a glass of boiling water, simmer over medium heat, covered for 40 minutes. You can keep the dish in the oven for this time.
Step 2
Boil the rice separately until half cooked, discard in a colander, rinse with boiled water.
Step 3
Knead the dough using flour, eggs, butter, salt and water. Cover the meat in a cauldron with the resulting kazmag, put 1, 5 cups of boiled rice on top, smooth the mixture with a thin layer, pour the rest of the rice on top, put the butter, cover tightly, simmer for 30 minutes over low heat.
Step 4
Mix 1 tbsp. a spoonful of butter with 1 teaspoon of boiling water, pour saffron tincture into this mixture. Color the finished rice with this infusion.
Step 5
Serve Azerbaijani lamb pilaf with any greens: young garlic, green onions, mint, watercress.
