Lambros' kitchen travellog

Let’s try one more dish from Azerbaijan, a bit easier than the previous one. I wouldn’t call it “strict Azerbaijani” recipe, as this kind of “one pot dishes” (plov, pilaf, and so on) are quite common in the broader area of Middle East. Still, the almonds and raisins were a nice touch!

Ingredients

• 400–500 g boneless chicken thighs (or breast), cut into bitensize pieces
• 1 medium onion, finely chopped
• 2–3 cloves garlic, minced
• 2 tbsp butter or ghee (or neutral oil)
• 1½ cups basmati rice (about 300 g), rinsed well
• 2¾–3 cups chicken stock or water
• ¼ tsp saffron threads (optional) or ½ tsp turmeric (for color)
• ½ tsp ground cumin
• ½ tsp ground coriander
• ¼ tsp cinnamon (optional but nice)
• Salt and black pepper
• ½ cup raisins (or dried barberries, if you can find them)
• 2 tbsp slivered almonds or pine nuts (optional)
• 1 bay leaf
• Fresh herbs to serve: dill or parsley (optional)

Steps

• Rinse the rice until the water runs mostly clear. Soak in cold water with a pinch of salt for 15 minutes while you prep everything else.
• Heat butter/ghee in a wide pot or deep pan. Sauté onion until soft and lightly golden, 6–8 minutes. Add garlic and cook 30 seconds.
• Add chicken, season with salt and pepper, and brown lightly for 4–5 minutes. Stir in cumin, coriander, and cinnamon (if using).
• Drain the rice and add it to the pot. Stir gently to coat with the seasoned fat. Add bay leaf. Pour in stock/water.
• Bring to a boil, then reduce to low, cover, and cook 15 minutes (do not stir). If using saffron: bloom it in 2 tbsp hot water and drizzle over the rice in the last 5 minutes; if using turmeric, add it with the stock.
• Meanwhile, quickly fry raisins (and nuts if using) in a small pan with a bit of butter/oil for 1–2 minutes until they puff. Sprinkle over the plov. Rest 5 minutes off heat, then fluff gently with a fork and serve with herbs

Notes

• Weeknight shortcut: use pre-cooked rice; sauté onion/garlic/chicken with spices, then fold rice in and warm through before topping with raisins.
• For the love of God! Do not ever ever ever, under any conditions use pre-cooked rice!!!
• If you want it more “pilaf-like” (looser grains), use the lower amount of liquid and a wide pan.
• Serve with a simple cucumber–tomato salad and/or plain yogurt