Azerbaijani Plov (Azerbaijanian Pilaf) |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Recipe from the Intourist Hotel in Baku, Azerbaijan. Found in my grandmother's old recipe box. Dates from the '60's. 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 |
Directions:
1. Preheat oven to 350°F.
2. 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.
3. Melt butter in a heavy 2 quart casserole set over med heat.
4. Add rice and stir with a wooden spoon until the rice turns white and opaque.
5. Stir in sesame seeds, then pour in chicken stock, ginger, salt and black pepper.
6. 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.
7. Sprinkle the reserved almonds over the rice then serve immediately.
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