Things to know about Shirin Plov / Nokhorush Recipe
‘Sirin’ means ‘sweet’. This delicious sweet rice recipe comes from the Mountain Jews of Azerbaijan. It’s quite popular to cook this rich plov for celebrations. It’s made with lots of dry fruits, raisins, chestnuts, quince, and prunes. When these sweet and tangy fruits mix with the meat it gives a really delicious flavor. You can cook it with either lamb or beef. You can also add more types of dry fruits and nuts as much as you want. There are dozens of pilaf verities from Azerbaijan but this rich and tasty version is a winner of its kind.
Authentic Recipe of Shirin Plov/ Nokhorush. Delicious Azerbaijani Traditional Beef and Dry Fruit Served with Rice.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
For Stew
- 700 grams (1.54 lb) Beef Diced to size of an egg
- 1 pc Onion Halved
- 1 pc Quince – Cydonia Sliced into quarters
- 1 cup Chestnut Shelled cooked
- 1/2 cup Raisin
- 1/2 cup Apricot
- 1/2 cup Sour Prune Or you can soak regular prunes overnight in vinegar
- 1 pinch Turmeric Powder – Curcuma Powder
- 1 tsp Salt
- 1 tsp Ground Black Pepper
Rice
- 2 cups Basmati Rice
- 6 cups Beef Broth
- 3 tbsp Salt
- 225 grams (7.94 oz) Butter
- 1/2 tsp Saffron
Instructions
Stew
- In a pan without oil, fry the beef cubes until all sides are brown.
- Transfer the beef to a pot. Fill with water enough to cover the beef. Bring to a boil.
- Skim any foam on top. Reduce heat and add salt, pepper and onion.
- Cook until meat is tender.
- Wash and dry the dry fruits.
- Remove the onion from the broth and mash it.
- Take another bigger pot, collect some fat from the broth and add it to the pot.
- Add the mashed onion and fry lightly.
- Add all the dry fruits to it.
- Strain meat from the broth and add it to the pot with fruits. Add a cup of broth.
- Mix and cook for 10-15 minutes.
- If there is less broth at the end add some more.
- Your stew will be ready.
Rice
- Wash and soak rice in water for 2 hours before cooking.
- Fill a pot with meat broth, and bring it to boil.
- Strain rice and then put it into the boiling broth.
- Cook for 5-10 minutes depending upon the variety you are using, over medium heat.
- Keep stirring slowly.
- Remove from heat when the rice grain is soft at the ends but a little crunch remains in the center.
- Strain the rice, if it's too salty run tap water over it.
- Strain the rice, if it's too salty run tap water over it.
- Layer rice in 2 – 3 parts, then you can sprinkle saffron water on the top layer.
- Poke 4-5 holes in the rice, all the way to the base. It’ll help in evaporation.
- Wrap the lid with a kitchen towel, and seal it completely.
- Cook for 30 -40 minutes on very low heat.
NOTES
— Specific Atributes of This Recipe:
Nutrition
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