Azerbaijani Pilaf in Fried Lavash with Herbs
Main Dishes • Azerbaijani
Description
Almond berries can be replaced with barberries.
Ingredients
- Long-Grain Rice 20 oz
- Lamb 15 oz
- Peeled chestnuts 20 pieces
- Armenian Lavash 3 pieces
- Dill 1 bunch
- Scallions 1 bunch
- Cilantro 1 bunch
- Parsley 1 bunch
- Spanish onions ½ head
- Lemon ½ piece
- Clarified Butter 3 tablespoons
- Olive Oil 3 tablespoons
- Vegetable Oil 3 tablespoons
- Saffron ¼ teaspoon
- Green peppercorns 5 pieces
- Bay leaf 2 pieces
- Ocean salt 1½ teaspoons
- Almond 8 pieces
Step-by-Step Guide
Step 1
Soak the rice in salted water for 2 hours.
Step 2
Cut the lamb into small pieces, cover with water, add salt, black peppercorns, bay leaves, and simmer for about an hour over low heat.
Step 3
In a large pot or cauldron, pour in the vegetable oil and cover the bottom with 2–4 layers of lavash.
Step 4
Spread the rice over the lavash, add a little water (just enough to cover the rice), add the clarified butter and saffron, cover with a lid, and simmer on very low heat for about 20 minutes.
Step 5
Chop the dill, green onion, cilantro, and parsley.
Step 6
Squeeze the juice from half a lemon.
Step 7
Cut the chestnuts into small pieces.
Step 8
Peel and finely chop half an onion.
Step 9
Heat olive oil in a pan and sauté the onion until golden.
Step 10
Add the cooked lamb to the onion, stir in the chopped herbs, pour in the lemon juice, season with a little salt if needed, and simmer on low heat for 5 minutes.
Step 11
Add the almond berries and chestnuts, mix well, and simmer everything together for another 2–3 minutes, then add to the rice and mix gently to avoid damaging the lavash.
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