Austrian-inspired Olma Palov

Ingredients

In this Austrian-inspired adaptation of Olma Palov, we incorporate Austrian flavors and ingredients to create a unique fusion dish. While the original Azerbaijani Olma Palov traditionally uses lamb, rice, and dried fruits, the Austrian twist introduces spices like caraway seeds and marjoram, which are commonly used in Austrian cuisine. Additionally, we enhance the dish with the addition of Austrian white wine, which adds a subtle tang and depth of flavor to the rice. This fusion of flavors creates a delightful blend of Azerbaijani and Austrian culinary traditions. We alse have the original recipe for Olma palov, so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon marjoram 1 teaspoon marjoram
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 1 cup (150g) dried apricots, chopped 1 cup (150g) dried apricots, chopped
• 1 cup (150g) dried cranberries 1 cup (150g) dried cranberries
• 1 cup (150g) dried cherries 1 cup (150g) dried cherries
• 1 cup (150g) dried plums 1 cup (150g) dried plums
• 1 cup (240ml) Austrian white wine 1 cup (240ml) Austrian white wine
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 70g, 30g
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the lamb cubes 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 is translucent.
3. 3.
   Add the caraway seeds and marjoram to the pot and cook for another minute to release their flavors.
4. 4.
   Return the lamb to the pot and add the rice, stirring to coat it with the spices and oil.
5. 5.
   Pour in the broth and Austrian white wine, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
6. 6.
   After 15 minutes, add the dried apricots, cranberries, cherries, and plums to the pot. Stir gently to distribute the fruits evenly.
7. 7.
   Cover the pot again and continue simmering for another 10-15 minutes, or until the rice is tender and has absorbed the liquid.
8. 8.
   Season with salt and pepper to taste. Remove from heat and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Lamb — For a more tender result, choose lamb shoulder or leg cuts. Trim excess fat before cubing.
• Austrian white wine — Use a dry white wine, such as Grüner Veltliner or Riesling, to enhance the flavors of the dish.

Tips & Tricks

• If you prefer a sweeter dish, you can add a drizzle of honey or sprinkle some brown sugar over the rice before serving.
• For added richness, you can garnish the dish with toasted slivered almonds or chopped fresh parsley.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Serve the Austrian-inspired Olma Palov hot as a main course. It pairs well with a fresh green salad or steamed vegetables on the side.

Presentation advice

To present the dish beautifully, mound the Olma Palov in the center of a large serving platter. Garnish with a sprinkle of fresh parsley and arrange some dried fruits around the edges for an elegant touch.