Usuba
Plov in lavash with lamb and herbs
Azerbaijani pilaf with long-grain rice, stewed lamb, chestnuts and fresh herbs, cooked in crispy lavash. Albukharu can be replaced with barberry.
- Prep
- 120 min
- Cooking
- 90 min
- Total
- 210 min
- Standard serving
- 392.9 g
Ingredients
Total 18- Long-grain rice
83.33 g≈ 1/2 cup - Lamb
66.67 g - Roasted Chestnuts
49.95 g≈ 3.5 pcs - Armenian Lavash
75 g≈ 1/2 pcs - Dill
8.5 g≈ 4 sprig - Green onion
17 g≈ 1.5 pcs - Cilantro
5.1 g≈ 1.5 sprig - Parsley
8.5 g≈ 3 sprig - White onion
12 g≈ 2.5 clove - Lemon
4 g - Ghee
7.5 ml≈ 1.5 tsp - Olive oil
7.5 ml≈ 1.5 tsp - Vegetable oil
7.5 ml≈ 1.5 tsp - Saffron
0.18 g≈ 3.5 sprig - Black peppercornspeas
0.498 g≈ 3/4 pcs - Bay leaf
0.165 g≈ 1/3 pcs - Sea salt
1.5 g≈ 1/4 tsp - Albuhara
39.9 g≈ 1.5 pcs
Instructions
- 1
Step 1
Soak the rice for 2 hours in salted water.
- 2
Step 2
Cut the lamb into small pieces, pour water over it, add salt, black peppercorns and a bay leaf. Cook for about an hour over low heat.
- 3
Step 3
Pour vegetable oil into a large pot or cauldron and line the bottom with 2–4 layers of lavash.
- 4
Step 4
Spread the rice on lavash, add a little water so it just covers the rice. Add ghee and saffron, cover with a lid and simmer over very low heat for about 20 minutes.
- 5
Step 5
Finely chop the dill, green onions, cilantro, and parsley.
- 6
Step 6
Squeeze the juice from half a lemon.
- 7
Step 7
Chop the roasted chestnuts into small pieces.
- 8
Step 8
Peel the white onion and chop it finely.
- 9
Step 9
Heat olive oil in a pan and fry the onion until golden.
- 10
Step 10
Add the boiled lamb, chopped herbs, and lemon juice to the onion. Add salt if needed. Simmer over low heat for 5 minutes.
- 11
Step 11
Add albuhara berries and chestnuts, stir and simmer for another 2-3 minutes. Transfer the mixture to the rice and gently mix without damaging the lavash.
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