Usuba
Azerbaijani Pilaf with Herbs and Lamb
Azerbaijani pilaf where rice and filling are cooked separately. Meat is stewed in a large amount of greens — spinach, parsley, cilantro, and wild leek. Served on a bed of lavash.
- Total
- 180 min
- Standard serving
- 251.5 g
Ingredients
Total 13
Instructions
- 1
Step 1
Rinse the rice until the water becomes clear. Soak in warm water for an hour, then drain through a colander.
- 2
Step 2
Brew saffron like tea: 1 gram per 60 ml of boiled water. Let it steep for about an hour, then strain.
- 3
Step 3
Move the rice into hot salted water — there should be 1.5–2 liters of it to completely cover the rice.
- 4
Step 4
Boil the rice until half-cooked, then drain it in a colander.
- 5
Step 5
Clean the lamb from tendons and membranes, cut into medium-sized pieces of 40 grams each.
- 6
Step 6
Line the bottom of a cauldron or thick-bottomed pot with a sheet of lavash. Place rice on top, pour with saffron infusion and 100 grams of melted clarified butter. Put on low heat and cook for 1.5–2 hours: the rice should be crumbly and slightly buttery.
- 7
Step 7
Heat 60 grams of clarified butter in a skillet and fry the meat in it until almost cooked — it will take about 20 minutes.
- 8
Step 8
Add finely chopped onion, continue frying until it becomes soft.
- 9
Step 9
Add sliced wild leek, parsley, spinach, and cilantro. Mix well and simmer over low heat for 30–35 minutes.
- 10
Step 10
Remove from heat, drizzle with lemon juice. Serve rice and meat separately.
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