Things to know about Şüyüd Plov Recipe
In Azeri ‘Şüyüd’ means dill. This is a special traditional Pilaf cooked with dill leaves and lamb shanks. You can find this all over Azerbaijan with a Little difference in cooking techniques. Some people add eggs on top, some use chicken in the dish and some do not use qazmaq, the crusty bread at the bottom. Some Azeri have experimented with fish too. It can be cooked as per your choice. Whichever, the cooking method, this delicious dish comes out as outstanding pilaf. The mixture of aromatic steamed rice, dill leaves, and lamb is mouthwatering.
Mouthwatering Azerbaijani Traditional Dill and Lamb with Rice. Authentic Recipe of Şüyüd Plov.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
Lamb
- 2 pcs Lamb Shank
- 1 pc Onion Halved
- 2000 ml (67.63 floz) Water
- 1 tsp Salt
Rice
- 1 cup Long-Grain Rice
- 120 grams (4.23 oz) Butter
- 1 bunch Dill Chopped
- ½ tsp Saffron
- ½ cup Pomegranate Seed
- 1 pc Qazmaq Bread or tortilla
Instructions
Lamb
- In a pot, add water and lamb. Bring to boil.
- Skim the foam if it appears on top.
- Then add the onion and salt and let it simmer on medium heat until the meat is tender.
- Then separate the lamb from the broth.
Saffron
- Mix the saffron threads with two tablespoons of hot water. Set aside.
Rice
- Wash and soak rice in water for 2 hours before cooking.
- Fill a pot with lamb broth and bring it to boil.
- Strain rice and then put it into the boiling broth.
- Over medium heat, cook for 5-10 minutes depending on the variety of rice you are using. 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 rice is too salty, you can wash it or run tap water over it.
- Take another pot and melt butter in it.
- Place the bread at the base, then place lamb shanks on it.
- Spread a layer of rice and dill leaves.
- Drizzle 2-3 tbsp. of melted butter, layer more rice, and add dill and butter again.
- 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.
- Serve on a platter garnished with pomegranate seeds.
— Specific Atributes of This Recipe:
Nutrition
Photo Disclaimer: – Images used in this article are owned by the respective individuals, artists, or other parties who post on their private social media accounts. These images only serve as an inspiration and cannot be copied (images or designs) for personal use.
Health Disclaimer: Agoralia is not responsible for any health problems that could be related to the information provided on the website. It is not intended to be a substitute for professional medical advice and should not be relied on as health or personal advice. The content is for informational purposes only, and should not be taken as professional medical advice reliance on or use of the information on the website is at their own risk. Always seek the guidance of your doctor or other qualified health professional with any questions you may have regarding your health or a medical condition. Never disregard the advice of a medical professional, or delay in seeking it because of something you have read on this Website.
AR000365