Sabzi Plov (سبزی پلو) — Azerbaijani Herb Rice with Lamb

• 500 gbasmati rice (rinsed until water runs mostly clear)
• 18 gfine sea salt (for boiling water)
• 80 gfresh dill (finely chopped)
• 60 gfresh cilantro (finely chopped)
• 60 gfresh parsley (finely chopped)
• 40 gfresh chives (finely chopped)
• 80 gfresh spinach (finely chopped)
• 70 gunsalted butter (divided)
• 30 mlneutral oil (such as sunflower or grapeseed)
• 120 gplain yogurt (full-fat preferred)
• 1egg yolk (for crisp, cohesive tahdig)
• 0.25 tspsaffron threads (finely crushed)
• 60 mlhot water (just off the boil)
• 900 glamb shoulder (cut into 4–5 cm pieces)
• 200 gyellow onion (thinly sliced)
• 12 ggarlic cloves (minced)
• 2 tspground turmeric
• 1 tspground black pepper
• 750 mlwater (for braising)
• 30 gdried barberries (optional, rinsed and drained)

Instructions

1. 1

   Soak the rice in plenty of cool water for 20 minutes, then drain and rinse once more. Meanwhile, combine the crushed saffron with 60 ml hot water and set it aside to bloom; the liquid should turn deeply golden and fragrant.

2. 2

   Cook the lamb: heat a heavy pot over medium-high heat and add 15 ml of the neutral oil. Add the sliced onion and cook for 6–8 minutes until lightly golden, then stir in the garlic and cook 30 seconds so it does not burn.

3. 3

   Add the lamb pieces, turmeric, black pepper, and 8 g salt, and sear for 6–8 minutes, turning to color several sides. Pour in 750 ml water, bring to a boil, then reduce to a gentle simmer and cover; cook 70–80 minutes until the lamb is tender and the broth is flavorful.

4. 4

   Prepare the herbs while the lamb simmers: finely chop dill, cilantro, parsley, chives, and spinach, then mix them together so they distribute evenly. Keep the herbs chilled and covered; this helps preserve their bright color and aroma.

5. 5

   Parboil the rice: bring a large pot of water to a rolling boil and dissolve 18 g salt in it. Add the drained rice and boil 6–7 minutes until the grains are softened on the outside but still firm in the center, then drain immediately in a colander.

6. 6

   Rinse the parboiled rice quickly with 250 ml cool water to stop the cooking and help keep the grains separate. Let it drain for 5 minutes, then gently fold in the mixed chopped herbs so the rice is evenly speckled without breaking the grains.

7. 7

   Make the tahdig base: in a bowl, whisk the yogurt with the egg yolk and 20 g melted butter until smooth. Stir in 120 g of the herbed rice to create a thick, spoonable mixture that will crisp into a golden crust.

8. 8

   Assemble the rice for steaming: in a nonstick or well-seasoned pot, heat 15 ml oil with 25 g butter over medium heat. Spread the tahdig mixture evenly over the bottom, then mound the remaining herbed rice on top without packing it down, creating a small peak for better steam circulation.

9. 9

   Steam the rice: use the handle of a spoon to poke 5–6 holes down through the rice to the bottom so steam can rise. Cover the lid with a clean towel, place it on the pot, and steam over low heat for 45 minutes; in the last 10 minutes, drizzle 25 g melted butter and 2–3 tbsp of the bloomed saffron water over the top for aroma and color.

10. 10

    Finish the lamb: uncover the lamb pot and simmer 5–10 minutes to reduce the broth slightly so it coats the meat. Taste and adjust with 1–2 g additional salt only if needed, then keep warm with the lid on.

11. 11

    Optional barberries: melt 15 g butter in a small pan over low heat and add the rinsed barberries. Warm for 60–90 seconds, stirring constantly; they should plump and shine but not darken, then remove from heat immediately.

12. 12

    Serve: turn off the rice heat and rest the pot, covered, for 5 minutes to set the tahdig. Fluff the rice gently, plate it with saffron-streaked top grains, unmold the tahdig, and serve the lamb alongside with a spoon of its broth; scatter barberries over the rice if using.