Sabza-Plov

Ingredients

• Basmati rice 20 oz
• Lamb 25 oz
• Onion 0 oz
• Ghee 5 oz
• Kaviar 5 oz
• Spinach 5 oz
• Cilantro 0 oz
• Parsley 5 oz
• Saffron 0 oz
• Armenian Lavash 1 piece
• Meyer Lemon Juice to taste
• Ground Black Pepper to taste
• Salt to taste

Step-by-Step Guide

Step 1

Rinse the rice until the water runs clear, then soak it in warm water for an hour. Drain in a colander.

Step 2

Prepare the saffron: steep it like tea — 1 gram in 60 ml of boiling water — and let it infuse for about an hour, then strain.

Step 3

Transfer the rice to a pot of hot salted water, using 1.5 to 2 liters so that the rice is fully submerged.

Step 4

Boil until partially cooked, then drain again in a colander.

Step 5

For the sabzi: clean the lamb of any sinews and membranes, then cut it into medium-sized pieces, about 40 grams each.

Step 6

Line the bottom of a heavy-bottomed pot or cauldron with a layer of lavash bread, then place the rice on top. Drizzle it with saffron infusion and 100 grams of melted clarified butter. Set it over low heat and cook for one and a half to two hours: the rice should be fluffy and slightly oily.

Step 7

Heat 60 grams of clarified butter in a skillet and sauté the meat until it's nearly cooked through — this will take about twenty minutes.

Step 8

Add finely chopped onion and continue to sauté until it becomes soft.

Step 9

Add the chopped chard, parsley, spinach, and cilantro. Stir and simmer over low heat for 30–35 minutes.

Step 10

Remove from heat and drizzle with lemon juice. Serve the rice and meat separately.