farawayvillage
Traditional Mountain-Style Homemade Butter and Aromatic Ghee, Authentic Azerbaijani Shah Plov (Crown Plov)
This recipe revives the ancient art of churning fresh cream into rich, velvety butter and transforming it into a herb-infused clarified ghee.
👤 Faraway Village📖 farawayvillage
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●wooden spoon
- ●pan
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Pour the heavy cream into a large, clean glass jar or traditional ceramic vessel, leaving plenty of headspace for agitation.
2
Agitate the cream vigorously by shaking or using a rhythmic rolling motion until the fat globules separate from the liquid (buttermilk); this usually takes ⏱️ 15-20 minutes of constant motion. 3. Once the butter solidifies into a distinct clump, pour off the buttermilk (save it for baking).
3
Add ice-cold water to the butter and "wash" it by pressing with a wooden spoon to remove remaining milk solids; repeat until the water runs clear.
4
To make the aromatic ghee, place the fresh butter in a heavy-bottomed pan over very low heat.
5
Allow the butter to melt and begin to simmer gently; do not stir. As the water evaporates and milk solids sink to the bottom, the liquid will become clear and golden.
6
Add the fresh rosemary and smashed garlic cloves to the simmering fat to infuse for the last ⏱️ 5-10 minutes.
7
Once the foaming stops and the solids at the bottom are slightly browned, strain the liquid through a cheesecloth-lined sieve into a sterile jar.
8
Rinse the rice in cold water until the water runs clear, then soak in salted water for ⏱️ 30 minutes. Parboil the rice in a large pot of boiling salted water for ⏱️ 7-8 minutes until al dente, then drain and set aside.
9
In a large pan, sear the meat cubes in 2 tablespoons of ghee until browned on all sides. Add the onions and cook until softened and golden.
10
Add the cumin, salt, and pepper to the meat mixture. Stir in the chestnuts, dried apricots, and raisins, cooking for another ⏱️ 5 minutes to allow the flavors to meld.
11
Melt the remaining ghee. Brush a deep, oven-proof pot or Dutch oven generously with ghee.
12
Layer the lavash sheets inside the pot, overlapping them so they cover the bottom and sides, with the ends hanging over the edge. Brush each sheet thoroughly with ghee as you place them. 6. Place a layer of parboiled rice at the bottom, drizzle with some saffron water, then add a layer of the meat and fruit mixture. Repeat the layers until all ingredients are used, finishing with a layer of rice.
13
Drizzle the remaining saffron water and ghee over the top layer of rice.
14
Fold the overhanging lavash ends over the rice to seal the "crown."
15
Cover the pot with a tight lid and bake at 180°C (350°F) for about ⏱️ 60-90 minutes, or until the lavash crust is deep golden brown and crispy.
16
To serve, carefully invert the pot onto a large platter and cut the lavash crust into wedges to reveal the steaming plov inside.
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