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Mouthwatering Azerbaijani Traditional Dill and Lamb with Rice. Authentic Recipe of Şüyüd Plov.

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.

Agoralia Recipes Traditional Authentic Dishes

Mouthwatering Azerbaijani Traditional Dill and Lamb with Rice. Authentic Recipe of Şüyüd Plov.

Local Recipe Name with Local Characters: Şüyüd Plov
User submitted Recipe
5 from 1 vote

— General Atributes of This Recipe:

Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Dish Type Pilaf Recipes
Main Cooking Method Boiled, Boiled (Simmering)
Occasional Cooking Weekend Family Meal Recipes


Servings 2 People
Calories / Serving 805 kcal



  • 2 pcs Lamb Shank
  • 1 pc Onion Halved
  • 2000 ml (67.63 floz) Water
  • 1 tsp Salt
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  • 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



  • 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.


  • Mix the saffron threads with two tablespoons of hot water. Set aside.


  • 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.
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Serve rice with lamb shank and pomegranate seeds on top.

— Specific Atributes of This Recipe:

Religious Cooking Halal Recipes, Kosher Recipes


Calories: 805kcalCarbohydrates: 82gProtein: 8gFat: 50gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 130mgSodium: 1609mgPotassium: 226mgFiber: 3gSugar: 6gVitamin A: 1538IUVitamin C: 5mgCalcium: 77mgIron: 1mg
Keyword Shuyud Plov Recipe, Şüyüd Plov, Traditional Azerbaijani Dill and Lamb with Rice
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