Macedonian-style Nuhatli Palov

Ingredients

In this Macedonian adaptation of Nuhatli Palov, we incorporate the flavors and ingredients commonly found in Macedonian cuisine. While the original Azerbaijani dish uses specific spices and techniques, we have modified the recipe to include Macedonian spices such as paprika and oregano. Additionally, we have replaced some of the traditional ingredients with Macedonian alternatives, such as using lamb instead of beef and incorporating local herbs for added freshness. We alse have the original recipe for Nuhatli palov, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon oregano 1 teaspoon oregano
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 carrot, grated 1 carrot, grated
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 50g, 4g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the paprika, oregano, cumin, salt, and black pepper to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Return the lamb to the pot and add the rice. Stir to combine everything evenly.
5. 5.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes.
6. 6.
   After 15 minutes, add the diced bell peppers, grated carrot, and frozen peas to the pot. Stir gently to incorporate the vegetables.
7. 7.
   Cover the pot again and continue simmering for another 10-15 minutes, or until the rice is cooked and the vegetables are tender.
8. 8.
   Remove from heat and let the palov rest for a few minutes before fluffing the rice with a fork.
9. 9.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Lamb — For tender and flavorful meat, choose cuts from the shoulder or leg. Trim excess fat before cubing.
• Rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Bell peppers — Use a mix of red and green bell peppers for vibrant color and a balance of sweetness and tanginess.
• Frozen peas — Add the frozen peas towards the end of cooking to preserve their vibrant green color and maintain a slight crunch.
• Fresh parsley — Chop the parsley just before garnishing to retain its bright flavor and aroma.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb cubes in olive oil, garlic, and lemon juice for a few hours before cooking.
• If you prefer a spicier dish, add a pinch of chili flakes or a dash of hot sauce to the pot.
• Customize the dish by adding other vegetables such as zucchini or mushrooms.
• Serve the Nuhatli Palov with a dollop of Greek yogurt on top for a creamy and tangy contrast.
• Leftovers can be enjoyed the next day and make for a delicious lunch option.

Serving advice

Serve the Macedonian-style Nuhatli Palov as a main course, accompanied by a fresh salad or a side of roasted vegetables. It pairs well with a glass of red wine or a refreshing lemonade.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of paprika and a few whole parsley leaves. Serve it in a large serving dish or individual bowls for an inviting and appetizing appearance.