Plov with Chestnuts (شاه پلو) — Azerbaijani saffron rice with lamb, chestnuts, and dried fruit

• 500 gBasmati rice (Rinsed until water runs mostly clear)
• 2500 mlWater (For boiling rice (plus extra for soaking if desired))
• 18 gFine salt (For salting boiling water)
• 0.3 gSaffron threads (Steeped for color and aroma)
• 60 mlHot water (About 80–90°C to bloom saffron)
• 90 gUnsalted butter (Melted, for drizzling and crust)
• 1Lavash bread (Round or large sheet to line the pot)
• 700 gLamb shoulder (Cut into 3 cm cubes)
• 250 gOnion (Thinly sliced)
• 30 mlNeutral oil (Sunflower or grapeseed)
• 2 leafBay leaf
• 1 tspGround black pepper
• 300 gCooked peeled chestnuts (Vacuum-packed or home-boiled and peeled)
• 120 gDried apricots (Halved)
• 80 gGolden raisins
• 60 gDried sour cherries (Or dried barberries if available)
• 1 tspGround cinnamon
• 0.5 tspGround turmeric
• 15 mlLemon juice (Brightens the dried fruit)

Instructions

1. 1

   Bloom the saffron by crushing the threads lightly and pouring 60 ml hot water over them in a small cup. Cover and let it steep for 15–20 minutes so the color turns deep amber and the aroma becomes floral.

2. 2

   Rinse the basmati rice in several changes of cool water until the water is mostly clear. Let it drain in a sieve for 10 minutes so the grains cook evenly and stay long and separate.

3. 3

   Start the lamb stew by heating 30 ml neutral oil in a heavy pot over medium-high heat. Add the sliced onion and cook for 8–10 minutes, stirring often, until golden and sweet-smelling.

4. 4

   Add the lamb cubes and sear for 6–8 minutes, turning to brown multiple sides. Stir in black pepper, turmeric, and bay leaves, then pour in 400 ml of the water and bring to a gentle simmer.

5. 5

   Cover and braise the lamb on low heat for 45 minutes, stirring once or twice to prevent sticking. Add the remaining 200 ml water as needed to keep a shallow braising liquid, then add 8 g salt and continue cooking 15–25 minutes until the lamb is tender.

6. 6

   Add the chestnuts, dried apricots, raisins, and dried sour cherries to the lamb pot and stir gently so the fruit stays intact. Simmer uncovered for 10–12 minutes to thicken the sauce slightly, then stir in cinnamon and 15 ml lemon juice and remove from heat.

7. 7

   Boil the rice by bringing 2500 ml water to a strong boil in a large pot and dissolving 18 g salt in it. Add the drained rice, stir once, and boil 6–8 minutes until the grains are softened on the outside but still firm in the center.

8. 8

   Drain the rice in a colander and rinse quickly with 200 ml warm water to wash off surface starch. Let it drain well for 2 minutes so excess water does not steam the rice into mush.

9. 9

   Prepare the qazmaq crust by melting 90 g butter and brushing 15 g of it over the bottom and sides of a nonstick or well-seasoned pot. Line the base with the lavash, trimming so it sits flat and climbs slightly up the sides for a full crust.

10. 10

    Layer the rice by adding one-third of the parboiled rice over the lavash, then drizzle 1–2 tablespoons of the saffron water across the surface. Add the remaining rice in two more layers, drizzling the remaining saffron water and the melted butter evenly so the rice perfumes as it steams.

11. 11

    Steam the rice by covering the lid with a clean towel and placing it tightly on the pot to catch condensation. Cook on medium heat for 5 minutes to build steam, then reduce to low and steam 35–40 minutes until the rice is fully tender and aromatic.

12. 12

    Rest the rice off heat for 10 minutes so the grains set and the crust releases more easily. To serve, mound the saffron rice on a platter, spoon the lamb-chestnut-fruit mixture alongside or on top, and break the crisp lavash qazmaq into pieces for everyone to share.