The recipe for Azerbaijani pilaf has one very important distinctive feature from other types of pilaf. It lies in the fact that the contact of rice with a cauldron in no case should be allowed. Pilaf meat is also prepared separately.
Instructions
Step 1
Take 1 kilogram of lamb on the bone and cut it into small pieces, add a little salt. In a well-heated frying pan, pour 2 tablespoons of vegetable oil and put the pieces of lamb, sprinkle them with the juice of one pomegranate. Cook the meat over high heat for 7 minutes. Then cut 6 onions into large cubes and add to the meat. Chop the dill, cilantro and parsley, cover the meat with herbs. Measure out half a cup of raisins and add to the skillet. Add half a glass of boiling water and simmer the meat for 40 minutes over low heat, covering the pan with a lid.
Step 2
Get a wide-bottomed pot that can hold 4 liters of water. Fill it 2/3 full with water and boil. Once the water boils, add 3 tablespoons of salt. Place 1.5 cups of basmati rice in boiling water. Cook for 8 minutes. Then put the rice in a colander and rinse well with cold water.
Step 3
Melt 4 tablespoons of butter and pour it into a cauldron. Cut thin pita bread into 5 cm long squares. Lay out the bottom and sides of the cauldron with these pieces, it will be better if they overlap. Add 50 grams of ghee to the cooked rice and stir. Place the rice on top of the pita bread and flatten it. Cover with a lid and put the cauldron to simmer on a small fire.
Step 4
Melt 1/2 tablespoon butter and add a pinch of saffron to it. Half an hour after putting the cauldron on the fire, pour saffron oil over the rice. Cover again and simmer for another half hour. Then turn off the heat.
Step 5
Place the cooked lamb on top of the rice and stir gently to avoid tearing the pita bread. Let the pilaf stand under the lid for a while, do not rush to spread it. It should be soaked in spices. And then put it on a plate in a slide and decorate with pieces of pita bread around the edges.
