Azerbaijan Beef And Artichoke Plov Recipes

BEEF PLOV (BEEF RICE PILAF) RECIPE

Steps:

• Trim beef of excess fat and sinews (aka the chewy stuff), pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces.
• Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, stir in your 1/3 cup canola oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
• Reduce heat to medium and Add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
• Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
• Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).
• Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to low and Let cook uncovered until most of the water is absorbed (10 min).
• Cut off the base of your whole garlic head to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
• Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.

AZERBAIJAN BEEF AND ARTICHOKE PLOV

Steps:

• Rinse basmati rice in sieve with cold water.
• Put the rice in the medium size sauce pan and add beef broth and water. Over high heat (9 out of 10) bring it to boil and keep the boil for about a minute.
• Turn the heat down to low (2 out of 10), let it simmer for 10 minutes. Stir occasionally.
• Turn the heat off, put the lid on the sauce pan and set aside for 35-40 minutes.
• Cut Dopplebock beef in small cubes and transfer to a medium size mixing bowl.
• Add cooked rice, marjoram, ground black pepper, oregano, Parmesan cheese to the mixing bowl and mix gently until incorporated.
• Add to pomegranate seeds, crushed garlic, shallots, lemon juice and artichoke hearts to mixing bowl; stir it all together.
• Oil a 9"-10" diameter stainless steel frying pan with metal handle (oven resistant).
• Preheat oven to 220ºC (425ºF).
• Separate egg yolk in a medium size mixing bowl. Add about 1/4 of rice/beef mixture to the bowl and mix thoroughly with the egg yolk. Transfer this whole mixture to the frying pan and spread evenly.
• Add another 1/4 rice/beef (without egg yolk) and spread evenly on top of layer layer in the fraying pan.
• Put the frying pan on the stove and over medium high heat (9 out of 10) cook for 4-5 minutes.
• Cover the pan with aluminum foil and put it in the oven for 15 minutes.
• After taking the pan out of the oven and removing aluminum foil, cook on the stove over medium high heat (9 out of 10) for another 2-3 minutes. You want the rice at the bottom start caramelizing but not burning. This is a critical part of creating desired smoky flavors and with experience you will learn how to gauge when it is done by smell and gently checking the bottom layer from the side of the pan.
• Serve hot, sprinkled with freshly cut green onions and a drizzle of lemon juice.

AZERBAIJANI PLOV (AZERBAIJANIAN PILAF)

Steps:

• Preheat oven to 350°F.
• 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.
• Melt butter in a heavy 2 quart casserole set over med heat.
• Add rice and stir with a wooden spoon until the rice turns white and opaque.
• Stir in sesame seeds, then pour in chicken stock, ginger, salt and black pepper.
• 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.
• Sprinkle the reserved almonds over the rice then serve immediately.

SLOW COOKER MEDITERRANEAN BEEF WITH ARTICHOKES

Steps:

• Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side.
• Transfer beef to a slow cooker. Cover with artichoke hearts, onion, and garlic. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, bay leaf.
• Cook on Low until beef is tender, about 7 hours.

PARCHA-DOSHEME PLOV (AZERBAIJAN)

Steps:

• Rinse the rice in lukewarm water until the water runs clear.
• Fill a large bowl with lukewarm water and a tablespoon of salt and add the rice. Soak for 15 minutes or so.
• Melt 2 tablespoons of butter over medium heat. Add the peeled chestnuts and stir-fry for 3 minutes.
• Add the apricots, barberries and dates. Keep cooking for another three minutes. Lastly add the golden raisins and stir fry for one more minute. Remove from heat.
• Put 10 cups of salted water in a large pot. Drain the rice and add to the pot. Boil for 7 to 10 minutes. The rice is done when it rises to the top of the pot. Don't overcook! The rice should be just a tiny bit chewy, not too soft. Bite a piece to make sure. Drain it in a colander and set aside.
• Melt a tablespoon of butter over medium heat. Put the uncooked chicken cubes in the bottom of the pot, distributing evenly. Add about a half teaspoon of salt and some pepper. Cover the chicken with the sliced onions and simmer for three minutes or so.
• Cover the chicken and onions with half of the rice. Spread the fruit and nut mixture out on top and then put the rest of the rice on top of that. Pour a tablespoon of melted butter on top.
• Put a clean dishtowel or two layers of paper towel over the pot. Be very careful to fold up the corners or otherwise make certain that the dishtowel or paper towel is nowhere near the flame.
• Put the stockpot lid on top of the towe and turn the heat down to low. Cook for 30 minutes, without stirring or disturbing it in any way.
• Combine the crushed saffron threads with three tablespoons of hot water. Stir until the water turns a deep orange. Pour the saffron water over the top of the plov and continue to cook for another 30 minutes.
• When the plov is done, it should look like this:
• 1. Fluffy rice with separate grains.
• 2. The meat should have a golden crust on the bottom.
• 3. The onion should be translucent (almost invisible).
• Scoop it all out of the pot and arrange it on a big platter. It's ready to serve.

PLOV (AZERBAIJAN)

Steps:

• Rinse the rice several times in cold water to remove excess starch.
• Place a few threads of saffron in a cup and add boiling water; cover and leave to infuse.
• Bring a large pot of water to a boil; add rice, reduce heat, but cook rice at a rapid boil until the rice is tender on the outside, but still not done on the inside, 5 to 10 minutes (do not overcook or your plov will be sticky).
• Strain the rice in a colander.
• There are 3 methods you can use to form the crust or qazmaq. The first way is to mix together an egg with 4 tablespoons of the parboiled rice, and 1 or 2 tablespoons of yogurt. Add some of the infused saffron water. The second way is to mix together a glass (8 oz) of flour, a little butter, and a little water to make a sort of dough (you can also add an egg if you want an eggy flavor). This will then be kneaded and rolled out thinly. The third way is to use some potatoes that have been peeled and sliced crosswise.
• Rinse and dry the pan you cooked the rice in; melt a heaping tablespoon of butter, then spread whichever qazmaq you chose on the bottom of the pot and fry a little for 2 to 3 minutes.
• Next spoon half the parboiled rice on top, then pour over half of the saffron infusion.
• Spoon in remaining rice and pour over most of the remaining saffron infusion; top that with a few tablespoons of butter.
• Use the handle of a wooden spoon to poke a few holes through the rice to allow steam to escape.
• Cover pot opening with a clean tea towel and cover with a well-fitting lid; increase heat under pot until rice is steaming, then reduce heat and let steam for 35 to 40 minutes (it can go longer if needed).
• Spoon rice onto a serving platter and top with remaining saffron infusion and a few more tablespoons of butter.