PILAF WITH FRUITS
Ingredients:
rice – 150 g.
melted butter – 50 g.
raisins – 30 g.
dried apricots – 25 g.
prunes – 25 g.
flour – 10 g.
eggs – 1 piece.
salt, pepper
It is prepared as a milk pilaf, but the rice is cooked in water. Pilaf is cooked together with stewed fruits in oil. When serving, fruit, a piece of kazmag is placed on top of the pilaf and poured with oil.
SABZI-GOVURMA PILAF (HERB PILAF)
Ingredients:
mutton – 221 g.
rice – 150 g.
clarified butter – 50 g.
onion – 50 g.
greens (celery, coriander, spinach, sorrel) – 150 g.
citric acid – 0.1 g. or abgora – 5 g.
saffron – 0.1 g.
salt, pepper
Soft mutton is cut into pieces of 35-40 grams, fried with the addition of salt and pepper. Adding abgora, fried onion and coarsely chopped greens, stew until tender. Pilaf is prepared separately, part of it is colored with saffron infusion, rice is put on a plate, ready-made sabzi-govurma is poured with oil on the side.
FİSİNJAN PİLAF (Pomegranate and walnut stew with chicken, lamb or beef)
Ingredients:
mutton – 220 g. or chicken – 21 g.
rice – 150 g.
melted butter – 50 g.
shelled walnuts – 50 g.
pomegranate – 50 g. or pomegranate sauce – 15 g.
citric acid – 2 g. or abgora – 15 g.
onion – 20 g.
cinnamon – 0.2 g.
saffron – 0.1 g.
salt, pepper
Processed chicken is cut into pieces, peppered, salted and fried. Dissolved in water, citric acid or abgora is poured into boiled and crushed walnuts. Add fried onion, walnuts, a little broth, pomegranate seeds and cinnamon to the prepared chicken and cook. When using meat from minced lamb, small balls are formed, stewed in a water-fat mixture and then cooked as well as a chicken fisinjan. Pilaf is prepared from rice separately. When it is served, rice is placed on a plate in the shape of a mound, fisinjan, and a piece of kazmag (crust) is placed on the side and poured with oil.
SWEET PILAF
Ingredients:
rice – 150 g.
melted butter – 50 g.
raisins – 30 g.
dried apricots – 30 g.
sugar – 40 g.
prunes – 30 g.
wheat flour – 10 g.
eggs – 1 piece.
salt, pepper
Fruits are fried in oil with the addition of sugar. Cook pilaf from rice in half-ready condition, mix with fruit and put for steaming. When served, it is put on a plate in the form of a mound, put kazmag and decorate with dried plums.
GIYME-CHIGHIRTMA PILAF
Ingredients:
mutton – 165 g.
rice – 150 g.
melted butter – 50 g.
onion – 30 g.
eggs – 2 pcs.
saffron – 0.1 g.
salt, pepper
Minced lamb is fried, fried onions are added, then poured with beaten eggs and baked in the oven. Pilaf is prepared from rice in the usual way. When serving, place the pilaf first and put giyme-chighirtma on top of the rice then pour with oil.
KHAM-DOSHEME PILAF
Ingredients:
mutton – 217 g.
rice – 150 g.
melted butter – 40 g.
raisins – 15 g.
dried apricot – 15 g.
albukhara (dried plum) – 15 q.
dates – 10 g.
chestnuts – 30 g.
pumpkin – 100 g.
salt, pepper
Cut 2-3 boneless pieces of lamb, add salt and pepper. Dried fruits and chestnuts are stewed separately in oil. Oil is poured on the bottom of the pan, pumpkin sliced is placed there instead of kazmag, pieces of lamb and prepared dried fruits with chestnuts are placed on top. Separately, cooked rice is poured over them and put on a low heat. When serving, the pilaf is put on a plate, lamb, chestnuts and pumpkins are placed next to it, and oil is poured on top.
PARCHA-DOSHEME (LAMB SHANK PILAF)
Ingredients:
mutton – 217 g.
rice – 150 g.
melted butter – 40 g.
raisins – 15 g.
dried apricot – 15 g.
albukhara (dried plum) – 15 g.
dates – 10 g.
chestnuts – 30 g.
pumpkin – 100 g.
salt, pepper
Cut 2-3 boneless pieces of lamb, add salt and pepper. Dried fruits and chestnuts are stewed separately in oil. Oil is poured on the bottom of the pan, pumpkin sliced is placed there instead of kazmag, pieces of lamb and prepared dried fruits with chestnuts are placed on top. Separately, cooked rice is poured over them and put on a low heat. When serving, the pilaf is put on a plate, lamb, chestnuts and pumpkins are placed next to it, and oil is poured on top.
LOBYA CHILO (BEAN PILAF)
Ingredients:
mutton – 221 g.
melted butter – 50 g.
white beans – 50 g.
rice – 100 g.
raisins – 40 g.
onion – 40 g.
saffron – 0.1 g.
cinnamon – 0.2 g.
salt, pepper
Take 2-3 pieces of lamb per serving, add salt and pepper, fry with onions, add a little broth, saffron infusion and stew until tender. Rice and beans are cooked separately, then mixed together and put on the fire for brewing. Separately, raisins are stewed in oil. When serving, rice with beans is put on a plate, oil is poured on top, raisins, kazmag are placed and sprinkled with cinnamon. Meat is served separately.
ALI MUSAMBA PILAF
Ingredients:
mutton – 221 g.
rice – 150 g.
melted butter – 50 g.
albukhara (dried plum) – 20 g.
prunes – 40 g.
onion – 50 g.
cinnamon – 0.2 g.
saffron – 0.1 g.
cloves – 0.05 g.
salt, pepper
Mutton is cut into pieces and fried in oil, a small amount of broth, fried onions, prunes, albukhara and spices are added and cooked in its own steam. Separately cooked pilaf is placed on a plate, the prepared meat is put on it together with its juice, oil is poured and cinnamon is sprinkled.
GAME BIRD PILAF
Ingredients:
game bird (pheasant, partridge or turaj)
rice – 120 g.
melted butter – 40 g.
raisins – 30 g.
cornelian cherries – 20 g.
apricot – 25 g.
chestnuts – 50 g.
saffron – 0.1 g.
salt, pepper
Processed game bird is cooked until half done. Fry onions in oil, add raisins, finely chopped dried fruit and chestnuts. Stuff the bird’s cavity with this stuffing. The rice is cooked in the usual way; the stuffed bird is wrapped in clean gauze and placed in a pot under the rice for brewing. When served, put rice on a plate, put minced bird on it and pour oil. Minced chicken pilaf is also prepared in this way.
GIYME PILAF
Ingredients:
mutton – 221 g.
rice – 100 g.
melted butter – 50 g.
raisins – 30 g.
cornelian cherries – 20 g.
onion – 40 g.
chestnuts – 30 g.
saffron – 0.1 g.
flour – 6 g.
eggs – 1 piece.
cinnamon – 0.2 g.
salt, pepper
Minced mutton is fried in a pan, chestnuts are cleaned and finely chopped, fried in oil with raisins and cornelian cherries, and all of them are added to the meat and cooked until ready. Separately cooked pilaf is placed on a plate, garnished with giyme on top, kazmag is put, poured with oil and sprinkled with cinnamon.
SHASHANDAZ PILAF (PILAF WITH OMLETTE)
Ingredients:
rice – 150 g.
melted butter – 50 g.
eggs – 2 pcs.
onion – 100 g.
citric acid – 0.5 g.
sugar – 5 g.
saffron – 0.1 g.
cinnamon – 0.2 g.
salt, pepper
Fry the onion in oil, add lemon salt and sugar. Pour beaten eggs on top and bring the scrambled eggs to readiness. Pilaf is prepared separately. When serving pilaf, scrambled eggs are put on top, poured with butter and sprinkled with cinnamon.
CHIGHIRTMA PILAF (CHICKEN AND EGG PILAF)
Ingredients:
chicken – 216 g.
rice – 150 g.
melted butter – 40 g.
onion – 40 g.
eggs – 1 piece.
citric acid – 0.05 g.
saffron – 0.1 g.
salt, pepper
Processed and washed chicken is cut into 35-40 gram pieces, salted and fried in oil in a pan. Sometimes the chicken is boiled until half cooked .Add fried onion, citric acid, pepper, saffron to it, pour beaten egg on it and cook in a preheated oven. When serving, rice is put on a plate in the form of a mound, chighirtma is placed on top, a slice of lemon are placed next to it and poured with oil.
CHICKEN PILAF
Ingredients:
chicken – 207 g.
rice – 100 g.
onion – 20 g.
almond – 10 g.
melted butter – 10 g.
raisins – 50 g.
caraway – 0.1 g.
saffron – 0.1 g.
salt, pepper
The chicken is boiled in water until tender. Almonds and fruits are fried in oil; fried onions and caraway are added separately. Separately cooked pilaf is placed on a plate; a piece of chicken, cooked fruit, kazmag is placed on top and poured with oil.
DILL PILAF
Ingredients:
rice – 150 g.
melted butter – 50 g.
eggs – 2 pcs.
milk – 30 g.
dill – 60 g.
saffron – 0.1 g.
salt, pepper
Pilaf is prepared from rice in the usual way, which is mixed with finely chopped dill and cooked. Beat eggs with milk and make an omelet, cut into baklava shape. Pilaf with dill is placed on a plate, and slices of omelet are placed on top and poured with oil. Sometimes boiled lamb is used instead of an omelet.
KUKU PİLAF (PILAF WITH SMOKED FISH AND HERB OMELETTE)
Ingredients:
Smoked kutum (fish) – 180 g.
rice – 100 g.
melted butter – 50 g.
eggs – 1 piece.
salt, pepper
Cook kuku from kutum. Rice and beans are cooked separately, mixed, seasoned and baked. When served, bean pilaf is served on a plate, and a piece of baked kutum kuku is placed next to it.
MILK PILAF
Ingredients:
smoked kutum (fish) – 182 g.
rice – 100 g.
melted butter – 40 g.
milk – 250 g.
wheat flour – 20 g.
raisins – 50 g.
dried apricots – 50 g.
dates – 25 g.
sugar – 20 g.
eggs – 1 piece.
saffron – 0.1 g.
salt, pepper
Boil the rice in milk until half done, add sugar, butter and saffron and keep for 1 hour. Then the rice is loosened slightly with a slotted spoon and poured into a saucepan, at the bottom of which they put a lavash made from flour, and bake for 30-40 minutes over low heat. Raisins, dried apricots and dates are cooked in oil. When serving, rice is put on a plate; kazmag and fruits are placed nearby. Steamed kutum fish is also served alongside pilaf.