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    Some cooking: Layered Rice Pilaff With Dried Fruits and Chestnuts / Parcha-dosheme Plov

    Yuuummmmmy!

    [...]

    Yes, Rice Pilaff is the king (or the queen:) of all foods in Azerbaijan. It is not prepared on a daily basis, but there is hardly any celebration, ceremony that would not have pilaff on the menu. Preparation time: 30 minutes; Cooking time: 1 hour

    [...]

    LAYERED RICE PILAFF WITH DRIED FRUITS & CHESTNUTS

    Parcha-Dosheme Plov

    INGREDIENTS
    3 cups long-grain white Basmati rice (you can also use long-grain American rice)
    4 tablespoons butter, melted
    1 cup peeled chestnuts*
    ½ cup pitted dried apricots (you can half them, too, if they are too big)
    1 cup dried sour plums, pitted
    ½ cup pitted dates
    ½ cup golden raisins
    1 ½ (700g) pounds skinless, boneless chicken cut into 2-inch (5cm) cubes
    1 medium onion, peeled, cut in half lengthways, then thinly sliced in half-circles
    1/3 teaspoon ground saffron threads*, dissolved in 3 tablespoons hot water
    salt
    ground black pepper

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