Plov (Shah Pilaf) National dish of Azerbaijan

For the Rice:

For the Meat Filling:

For the Crust (Gazmag):

Plov (also known as “Shah Pilaf”) is the national dish of Azerbaijan. It’s a regal, show-stopping rice dish often served at weddings, holidays, and special occasions. The name translates to”King Plov” because of its majestic appearance and rich flavors. It’s known for its crispy golden crust (gazmag), aromatic saffron rice, dried fruits, nuts, and tender meat, often lamb or chicken.

Directions

Prepare the Plov Rice:

1. Rinse rice thoroughly under cold water until the water runs clear.
2. Bring a large pot of salted water to a boil, add the rice, and cook for 6–8 minutes, until partially cooked (al dente).
3. Drain and rinse under cold water. Set aside.

Cook the Meat Filling:

1. Heat the oil in a pan and sauté the onion until golden.
2. Add meat, salt, pepper, turmeric, and cinnamon.
3. Cook on medium heat until the meat is tender and cooked (add a little water if needed).
4. Stir in dried fruits and nuts. Cook for a few more minutes. Set aside.

Assemble the Shah Plov:

1. Preheat the oven to 350°F (175°C).
2. Butter the bottom and sides of a large oven-safe pot (preferably nonstick or cast-iron).
3. Line the bottom and sides of the pot with lavash or thin rolled dough, leaving some overhanging on the sides.
4. Brush the lavash with melted butter.
5. Add a layer of saffron-infused rice.
6. Add a layer of meat filling.
7. Repeat layers, ending with a rice layer on top.
8. Fold over the hanging lavash to cover the top.
9. Brush with more melted butter.
10. Cover the pot lid tightly with foil to trap steam.
11. Bake in the oven for 1.5 to 2 hours until the crust is golden and crisp.

Serve:

• Let it rest for 10–15 minutes.
• Carefully invert the pot onto a serving dish.
• Slice it like a cake and serve it hot.

Plov Tips:

• Use lavash for an authentic crust, but if unavailable, homemade dough, flat bread, or large tortillas work well.
• Saffron is a key ingredient for an authentic flavor and golden color—don’t skip it!
• Serve with yogurt sauce or fresh herbs like cilantro and tarragon.

Ingredient Substitutions & Flavor / Texture / Measurement Differences

Rice & Aromatics

Protein Options

Dried Fruits & Nuts

Gazmag (Crust)

Flavor & Texture Notes (Culinary Analysis)

Rice

• Flavor: Subtle, aromatic, saffron-forward with buttery richness.
• Texture: Individual grains, fluffy yet structured; never sticky.
• Role: Serves as the neutral, fragrant foundation that contrasts sweet fruits and savory meat.

Meat Filling

• Flavor: Warm spices (turmeric, cinnamon) balanced by sweetness from dried fruit.
• Texture: Tender cubes with slight caramelization.
• Role: Represents the heart of the dish—luxurious but restrained.

Dried Fruits & Nuts

• Flavor: Sweet, floral, nutty accents that echo Silk Road influences.
• Texture: Chewy fruit paired with crisp nuts for contrast.
• Role: Adds complexity and festive richness.

Gazmag (Crust)

• Flavor: Deeply buttery, lightly toasted.
• Texture: Crisp exterior with a soft interior where it meets rice.
• Role: Structural and visual centerpiece; defines Shah Plov.

Overall Balance

• Sweet vs. savory
• Crisp vs. tender
• Aromatic vs. neutral

This deliberate contrast is what elevates Shah Plov from a pilaf to a ceremonial dish.

What You Need to Know About Azerbaijan