Royal Azerbaijani Lamb Plov & Traditional Tandoor Flatbread

Experience the rich culinary heritage of the Caucasus with this aromatic lamb plov layered with sweet golden raisins, tender chickpeas, and perfectly steamed saffron rice, served alongside warm, crispy tandoor-style flatbread.

Servings 6 persons Difficulty Hard bread butter lamb vegetables 45 minutes

Products used in this recipe

Important Disclaimer: The original video shows large-scale traditional cooking without precise measurements. The quantities below are estimations adapted for a smaller, home-friendly batch and might need adjustment. They are inspired by the video but are not exact conversions. Feel free to adjust ingredients like sugar or ghee to your personal preference.

Ingredients

📌 Ingredients for Royal Azerbaijani Lamb Plov You Can Make Yourself:

🥩 1 kg lamb shoulder, cut into large chunks
🥕 500 g carrots, cut into julienne strips
🧅 300 g onions, thinly sliced
🧄 2 whole heads of garlic
🧈 150 g clarified butter
🍚 600 g long-grain Basmati rice
🥣 200 g cooked chickpeas
🍇 100 g golden raisins
🧂 15 g salt
🌾 1 pinch saffron threads, steeped in 50 ml warm water

Instructions

👩🏻‍🍳 Preparation Steps for Royal Azerbaijani Lamb Plov:

1. Rinse the long-grain basmati rice thoroughly in cold water until the water runs completely clear, then soak it in salted water for 30 minutes.
2. Heat the clarified butter in a deep, heavy-bottomed pot or cast-iron cauldron over medium-high heat.
3. Add the lamb shoulder pieces to the hot butter and sear until a rich, golden-brown crust forms on all sides.
4. Introduce the sliced onions to the pot and sauté for 5 minutes until translucent and slightly caramelized.
5. Layer the julienned carrots evenly on top of the meat and onions, allowing them to soften for 5 minutes without stirring.
6. Add the cooked chickpeas and golden raisins over the carrot layer, then place the whole garlic heads in the center.
7. Pour in just enough boiling water to barely cover the mixture, reduce the heat to low, cover, and simmer for 25 minutes until the meat is completely tender.
8. Drain the soaked rice and spread it in a uniform layer over the simmering meat and vegetables without stirring the layers underneath.
9. Drizzle the saffron infusion evenly over the surface of the rice, tightly seal the lid, and cook on low heat for an additional 20 minutes until the rice is fluffy and aromatic.

Ingredients 2

📌 Ingredients for Traditional Tandoor Flatbread You Can Make Yourself:

🍞 500 g wheat flour
🍞 7 g instant dry yeast
🥛 300 ml warm water
🥛 1 egg yolk
🧂 10 g salt
🌱 10 g sesame seeds

Instructions 2

👩🏻‍🍳 Preparation Steps for Traditional Tandoor Flatbread:

1. Combine the wheat flour, instant dry yeast, and salt in a large mixing bowl.
2. Gradually pour in the warm water while stirring, then knead the mixture by hand for 10 minutes until a smooth, elastic dough develops.
3. Cover the bowl with a damp cloth and allow the dough to ferment in a warm environment for 1 hour, or until it doubles in volume.
4. Divide the fermented dough into equal portions and shape each piece into a round ball.
5. Flatten each ball into a round disk, pressing firmly into the center with your fingers or a traditional bread stamp to create a decorative, indented middle while keeping the rim thick.
6. Whisk the egg yolk and brush it uniformly over the surface of each shaped flatbread, then generously sprinkle with sesame seeds.
7. Preheat your oven with a pizza stone inside to 230°C.
8. Transfer the prepared flatbreads directly onto the hot stone and bake for 12 minutes until the crust turns deeply golden and crisp.

Watch the recipe video