About this Dish
Saffron rice layered with meat, chestnuts, and dried fruit under a golden crust.
History & Origin
Azerbaijan has over 200 documented plov variations, each region prizing its own combination — the crispy rice crust, "gazmakh", is considered the best part.
IngredientsServes 4
🍚Basmati rice, 500g
🧈Clarified butter (ghee), 150g
🌼Saffron, 1/2 teaspoon bloomed in 3 tablespoons hot water
🍖Lamb shoulder, 600g cut into chunks
🌰Cooked chestnuts, 200g peeled
🍑Dried apricots, 100g halved
🍇Dried sour plums or prunes, 100g
🧅Yellow onion, 2 large thinly sliced
🫙Ground cinnamon and turmeric, 1/2 teaspoon each
🥚Egg yolk, 1 mixed with a little yogurt for the crust
Method
1
Wash the basmati rice in cold water until the water runs clear, then soak it in salted water for at least 30 minutes. Parboil the rice in a large pot of boiling salted water for about 6-7 minutes until it is just slightly underdone, then drain well.2
In a wide pan, fry the sliced onions in half the ghee over medium heat until golden and soft. Add the lamb chunks, cinnamon, and turmeric, season with salt and pepper, and brown the meat on all sides for about 10 minutes.3
Add the chestnuts, dried apricots, and prunes to the meat, stir everything together, and cook for another 5 minutes so the flavors meld. Set this filling aside.4
In the bottom of your heaviest pot or Dutch oven, melt 3 tablespoons of ghee over medium heat. Mix the egg yolk and a spoonful of yogurt with about 2 ladles of parboiled rice and press this mixture firmly into the bottom of the pot to form the golden crust called the gazmag.5
Layer half the remaining parboiled rice over the gazmag, then spoon all of the meat and fruit filling evenly on top. Cover with the rest of the rice, mounding it gently into a pyramid shape.6
Drizzle the bloomed saffron water and remaining melted ghee evenly over the top of the rice. Wrap the pot lid in a clean kitchen towel, cover tightly, and cook on the lowest possible heat for 40-50 minutes to steam the rice and form the crust.7
To serve, carefully spoon the fluffy rice and filling onto a platter, then loosen the golden crust from the bottom with a spatula and place it on top or around the edges as a crispy garnish. Everyone at the table will fight over the crust!User Reviews
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