farawayvillage
Royal Azerbaijani Shah Plov Feast with Ukrainian Borsch & Garlic Buns
Learn how to make authentic Azerbaijani Shah Plov, Ukrainian Borsch, and garlic buns. A complete step-by-step traditional feast recipe for home cooks.
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🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●oven
- ●skillet
- ●bowl
- ●baking sheet
📝 Preparation Steps
1
Rinse the basmati rice until the water runs clear, then parboil in a large pot of salted water for ⏱️ 7-8 minutes until al dente; drain and set aside.
2
Steep the saffron threads in 50 ml of boiling water to create a vibrant infusion.
3
Melt 50 g of clarified butter in a pan and sauté the sliced onions until translucent and lightly golden.
4
In a separate pan, melt another 50 g of clarified butter and gently sauté the dried apricots, yellow raisins, and roasted chestnuts separately to caramelize their natural sugars without burning.
5
In a deep pot or cauldron, sear the cubed lamb shoulder with salt and turmeric until fully browned and tender.
6
Melt a portion of the remaining clarified butter and brush the interior of a large pot, then line it overlappingly with sheets of lavash flatbread, letting the excess hang over the edges.
7
Layer the parboiled rice, seared lamb, caramelized onions, and the sautéed dried fruits and chestnuts inside the lavash lining, drizzling the saffron water over the rice layers.
8
Fold the overhanging lavash flatbreads over the top to completely seal the pilaf package.
9
Bake in a preheated oven at 180°C for ⏱️ 60 minutes until the exterior lavash shell turns completely crisp and golden brown.
10
Place the bone-in lamb pieces in a large soup pot with 3 L of water and bring to a boil, skimming off any foam from the surface; simmer gently for ⏱️ 60 minutes.
11
In a separate skillet, sauté the diced yellow onions and sliced red bell peppers until softened.
12
Add the julienned carrots and beets to the skillet, cooking them thoroughly to caramelize and develop a deep red hue before stirring in the crushed tomatoes.
13
Add the cubed potatoes to the simmering lamb broth and cook for ⏱️ 10 minutes.
14
Incorporate the shredded white cabbage into the pot alongside the sautéed vegetable mixture.
15
Season the soup with salt and simmer for an additional ⏱️ 15 minutes until all the vegetables are perfectly tender.
16
Garnish with fresh chopped parsley right before serving hot.
17
Combine the warm water, sugar, and instant yeast in a bowl, allowing it to sit for ⏱️ 5 minutes until frothy.
18
Gradually mix in the all-purpose flour and salt, kneading the mixture thoroughly until a smooth, elastic dough forms.
19
Cover the dough and let it rise in a warm place for ⏱️ 45 minutes until doubled in size.
20
Divide the risen dough into equal small portions and shape them into neat, smooth round balls.
21
Place the dough balls on a baking sheet lined with parchment paper, cover with a cloth, and let them rest for another ⏱️ 15 minutes.
22
Bake the buns at 200°C for ⏱️ 20-25 minutes until the crusts are beautifully golden brown.
23
Mix the melted butter, minced garlic, and chopped fresh dill together, then brush this savory mixture generously over the hot buns immediately out of the oven.
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