Azerbaijani Plov (Azerbaijanian Pilaf)
At a Glance
- Prep
- 10 minutes
- Cook
- 50 minutes
- Total
- 1 hour
- Servings
- 6 serving(s)
Categories
- Side Dish
- Azerbaijani
- Baked
- Easy
- White Rice
Allergens
- Tree nuts
- Milk
- Sesame
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Recipe from the Intourist Hotel in Baku, Azerbaijan. Found in my grandmother's old recipe box. Dates from the '60's.
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Equipment
Oven, cookie sheet, heavy 2-quart casserole, wooden spoon
Ingredients
- 1/2 cup almonds, blanched
- 2 tablespoons butter
- 1 cup basmati rice
- 2 cups chicken stock
- 1/2 teaspoon sesame seeds (white)
- 1/4 teaspoon ginger, ground
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preheat oven to 350°F.
Spread almonds on a cookie sheet in a single layer & toast in the oven for about 5 minutes Watch for any sign of burning being sure to regulate heat accordingly. Set aside.
Melt butter in a heavy 2 quart casserole set over med heat.
Add rice and stir with a wooden spoon until the rice turns white and opaque.
Stir in sesame seeds, then pour in chicken stock, ginger, salt and black pepper.
Stir constantly, then bring to a boil, cover casserole tightly and bake in center of oven for 20-25 mins until the liquid has all been absorbed and rice is tender.
Sprinkle the reserved almonds over the rice then serve immediately.
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