Aromatic Azerbaijani Rice Pilaf with Lamb and Dried Fruits

Ingredients

• 500g (2 1/4 cups) lamb, cubed 500g (2 1/4 cups) lamb, cubed
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• A pinch of saffron threads A pinch of saffron threads
• 1/4 cup dried apricots, chopped 1/4 cup dried apricots, chopped
• 1/4 cup raisins 1/4 cup raisins
• 1/4 cup pitted prunes, chopped 1/4 cup pitted prunes, chopped
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh parsley for garnish Chopped fresh parsley for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 55g, 15g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the cubed lamb to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, ground cinnamon, ground turmeric, and saffron threads. Cook for another minute to toast the spices and release their flavors.
4. 4.
   Add the chopped dried apricots, raisins, and prunes to the pot, and stir well to combine.
5. 5.
   Rinse the basmati rice under cold water until the water runs clear. Drain the rice and add it to the pot, stirring gently to coat the grains with the spices and oil.
6. 6.
   Pour in the chicken or vegetable broth and season with salt and pepper to taste. Bring the mixture to a boil.
7. 7.
   Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for about 20 minutes, or until the rice is cooked and the liquid has been absorbed.
8. 8.
   Remove the pot from the heat and let it sit, covered, for an additional 10 minutes to allow the flavors to meld.
9. 9.
   Fluff the rice with a fork before serving. Garnish with chopped fresh parsley for an extra touch of freshness.

Treat your ingredients with care...

• Saffron — To enhance the flavor and color of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the dish.
• Basmati rice — Rinse the rice thoroughly under cold water to remove excess starch and achieve fluffy grains when cooked.
• Lamb — For tender and flavorful lamb, choose cuts from the shoulder or leg. Trim any excess fat before cubing.

Tips & Tricks

• For an extra burst of flavor, toast the cumin and cinnamon in a dry pan before adding them to the dish.
• If you prefer a sweeter pilaf, you can increase the amount of dried fruits or add a drizzle of honey to the rice while it cooks.
• To make this dish vegetarian, you can substitute the lamb with chickpeas or tofu for a protein-rich alternative.
• Serve the pilaf with a dollop of plain yogurt on the side to balance the flavors and add a creamy element.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water to prevent drying.

Serving advice

Serve the Nuhatli palov as a main course, accompanied by a fresh salad or steamed vegetables. It pairs well with a side of yogurt or cucumber raita to balance the flavors. Garnish with chopped fresh parsley for a pop of color.

Presentation advice

Transfer the pilaf to a large serving platter and fluff the rice with a fork to create an inviting texture. Arrange some dried fruits and fresh herbs on top for an elegant touch. Serve with pride, allowing the vibrant colors and enticing aromas to captivate your guests.