Pilaf with Dill and Drumsticks
by Editorial Staff
Today I will show how I cooked Azerbaijani pilaf with dill and lamb shanks. Such pilaf is cooked in Lankaran, one of the most ancient cities of Azerbaijan … A simple but very tasty dish.
Ingredients
- Lamb shanks – 2 pcs.
- Basmati rice – 0.5 kg
- Dill greens – 1 bunch
- Water
- Salt
- Ghee butter
- Pomegranate seeds (for decoration)
Directions
- Usually this pilaf is cooked not before, but after big holidays, toi. Because after these very holidays, only horns and legs remain from the recently slaughtered rams. Shanks, that is. And these same shanks must be used for their intended purpose. I didn’t have a big toy, but the shanks somehow accumulated over time. Well, sometimes I buy whole lamb’s legs for all sorts of dishes. 🙂
I had two shanks and one more, not quite a shank. I put all of them in cold water and began to cook until the meat was tender. Rather, to the point where the meat itself slips off the bones. Salted the water. - When the required condition was reached, I took out the shanks, but did not pour out the broth (it will still come in handy). I removed all the meat from the shanks – but it boiled down and turned out to be very tasty. Bones can be given to dogs, if available.
- I brought the shank broth to a boil so that I could then cook half a kilo of basmati rice in it. This is one of my favorite varieties of rice, and for our pilaf it suits perfectly.
- While the broth was boiling, I cut a bunch of dill into small pieces.
- Now, in the boiling broth, it remained to cook the basmati, previously washed and soaked for a while, until half cooked. I also poured the dill there, to the rice. Let me remind you that the broth was thoroughly salted. It is better to add dill towards the end of cooking – there is no need to boil it especially. However, the whole cooking lasts 6-10 minutes. Basmati is a very delicate and fragile rice.
- At the end of cooking, I threw the rice into a colander so that excess water would drain from it. This is done with rice not only in Azerbaijan, but also in Iran, Pakistan, Turkey and many other countries.
- Well, now it’s time to collect pilaf. First, I smeared the inside of the pot with ghee. (I pre-melted the butter from butter using a special technology, which I also took from Stalik’s book. In India, this butter is called Guy.)
- On the oiled surface, I laid out the small-sized meat from the shanks.
- Well, on top, I covered everything with rice mixed with dill. You can also put a couple of tablespoons of ghee on the rice. And that’s all.
- All that remained was to close the pot and place it in a heated oven. There, at a temperature of 100-150 degrees, he languished for 40 minutes.
- “Well, what happened in the end?” – a skeptical reader will ask. And this is what happened. Delicious pilaf.
- The red things are pomegranate seeds, you guessed it right. They give a pleasant sourness. 🙂
In my opinion, delicious. Thin long rice saturated with dill aromas and very tender meat. Sit down at the table.
Bon appetit!
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