Narsharab Plov

Narsharab Plov is a traditional Azerbaijani dish, known for its rich flavors and cultural significance. This dish is a beautiful blend of rice, lamb, and the sweet-tangy taste of narsharab sauce, made from pomegranates. With its roots deep in Azerbaijani history, Narsharab Plov represents a union of taste and tradition, often served during festive occasions.

Ingredients

• Lamb - 500 grams
• Rice - 2 cups
• Onions - 2, medium-sized
• Carrots - 2, medium-sized
• Narsharab (pomegranate sauce) - 1/2 cup
• Butter - 50 grams
• Vegetable oil - 3 tablespoons
• Cumin - 1 teaspoon
• Saffron - a pinch, soaked in 2 tablespoons of warm water
• Salt - to taste
• Black pepper - to taste
• Water - 4 cups

Preparation

Begin by washing the rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Soak the washed rice in cold water for about 30 minutes to ensure even cooking. In the meantime, cut the lamb into medium-sized cubes, making sure to remove any excess fat.

Sautéing the Ingredients

Heat vegetable oil in a large pot over medium heat. Add sliced onions and sauté until translucent. Add grated carrots and continue to cook until they soften. Now, add the lamb cubes to the pot and sear until the meat turns a golden brown. Season the mixture with salt, black pepper, and cumin.

Cooking the Plov

Add soaked rice on top of the meat and vegetable mixture. Do not stir. Pour in 4 cups of water, enough to cover the rice by about 1 inch. Bring the mixture to a gentle boil and then reduce the heat to low. Cover the pot with a tight-fitting lid or wrap the lid with a clean kitchen towel to trap steam. Cook for 30-40 minutes, or until the rice is fluffy and the liquid is absorbed. Use a cooking timer if necessary.

Final Touches

Once cooked, remove the lid and drizzle soaked saffron water and butter over the rice. Gently fluff the rice with a fork to mix in the flavors. Add narsharab sauce before serving, either by mixing into the rice or serving as a side sauce, allowing guests to add according to their taste.

How to Enjoy

Narsharab Plov is best enjoyed with a fresh, crisp salad or yogurt on the side, which complements the rich flavors of the plov. Serve hot with an extra side of narsharab for those who want a more pronounced pomegranate flavor. Enjoy with family and friends, embracing the communal spirit of Azerbaijani gatherings.