Azerbaijani Plov

Azerbaijani plov is saffron-scented steamed rice layered with lamb, dried fruit and butter, cooked for celebrations in Azerbaijan.

Rice cooked with meat is found across Central Asia and the Caucasus, and several countries in that region make their own plov under the same name. The Azerbaijani version is the one served at festive tables, where the rice and lamb arrive together as a single dish.

What it really is

Basmati rice is layered in a heavy pot over pieces of lamb, with butter and dried lime added, then cooked by steam under a lid. Steaming rather than boiling keeps the grains separate, and lets them take up the meat's juices and the butter. Saffron colours and scents part of the rice, which gives the dish its golden tones. Dried fruit adds sweetness to the sour edge of the dried lime, so the flavour is layered as well as the rice.

How it's served

• Hot, from a large platter, with the lamb and rice arranged together.
• At weddings, holidays and family gatherings, where it marks the occasion.
• Eaten from a shared platter, with each guest taking a portion.

How to write it on the menu

• Name the protein as lamb, and say whether it is bone-in or boneless.
• Name the rice as basmati, and state that saffron is used.
• Flag milk, because butter is part of the dish.
• Say whether dried fruit, nuts or other additions are included, since cooks vary the garnish.
• Give the portion as a weight if you sell it by size.