Pilaf in azerbaijani

Pilaf in azerbaijani

Photo for the recipe: Pilaf in Azerbaijani


  • long grain rice – 0.5 tbsp. per person
  • ghee butter
  • saffron
  • salt
  • gazmag
  • 2 eggs
  • 2 tbsp flour
  • 1/3 Art. water
  • salt

Step-by-step cooking recipe

Rinse the rice, soak it in highly salted water for 5-6 hours (it can be longer).

Brew a pinch of saffron with a little boiling water.

Boil water in a cauldron.

Pour soaked rice into it, salt (the water should taste salty) and boil in boiling water for about 7-8 minutes. Then drain into colo-slag.

Beat the products for the gasmag, grease the bottom of the cauldron with oil (the cauldron must be rinsed and dried after the rice), heat up and pour out the gasmag with one pancake. Put on fire until set, turn over and chop.

Sprinkle the rice on top and pour over the infused saffron.

Put on low heat, placing a piece of iron under the cauldron, and a towel under the lid.

In an hour, the pilaf is ready.

Rice is served with different types of meat, chicken, fish and is called accordingly “……… .plov”.

Leave a Reply