farawayvillage
Royal Azerbaijani Lamb Plov & Traditional Tandoor Flatbread
Master the authentic Azerbaijani lamb plov recipe with saffron rice, raisins, chickpeas, and traditional homemade tandoor flatbread at home.
👤 Faraway Village📖 farawayvillage
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●mixing bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
Rinse the long-grain basmati rice thoroughly in cold water until the water runs completely clear, then soak it in salted water for ⏱️ 30 minutes.
2
Heat the clarified butter in a deep, heavy-bottomed pot or cast-iron cauldron over medium-high heat.
3
Add the lamb shoulder pieces to the hot butter and sear until a rich, golden-brown crust forms on all sides.
4
Introduce the sliced onions to the pot and sauté for ⏱️ 5 minutes until translucent and slightly caramelized.
5
Layer the julienned carrots evenly on top of the meat and onions, allowing them to soften for ⏱️ 5 minutes without stirring.
6
Add the cooked chickpeas and golden raisins over the carrot layer, then place the whole garlic heads in the center.
7
Pour in just enough boiling water to barely cover the mixture, reduce the heat to low, cover, and simmer for ⏱️ 25 minutes until the meat is completely tender.
8
Drain the soaked rice and spread it in a uniform layer over the simmering meat and vegetables without stirring the layers underneath.
9
Drizzle the saffron infusion evenly over the surface of the rice, tightly seal the lid, and cook on low heat for an additional ⏱️ 20 minutes until the rice is fluffy and aromatic.
10
Combine the wheat flour, instant dry yeast, and salt in a large mixing bowl.
11
Gradually pour in the warm water while stirring, then knead the mixture by hand for ⏱️ 10 minutes until a smooth, elastic dough develops.
12
Cover the bowl with a damp cloth and allow the dough to ferment in a warm environment for ⏱️ 1 hour, or until it doubles in volume.
13
Divide the fermented dough into equal portions and shape each piece into a round ball.
14
Flatten each ball into a round disk, pressing firmly into the center with your fingers or a traditional bread stamp to create a decorative, indented middle while keeping the rim thick.
15
Whisk the egg yolk and brush it uniformly over the surface of each shaped flatbread, then generously sprinkle with sesame seeds.
16
Preheat your oven with a pizza stone inside to 230°C.
17
Transfer the prepared flatbreads directly onto the hot stone and bake for ⏱️ 12 minutes until the crust turns deeply golden and crisp.
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