Ash or plov - Rice pilaf

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Rice pilaf or plov is the signature dish of Azerbaijani cuisine.
Served on special occasions, pilaf is the final savoury dish at wedding feasts, brought in with great ceremony. Known in Azerbaijani as ash (aş) or plov, rice pilaf is thought to have come to Azerbaijan from Iran and India. Azerbaijani rice should never be sticky. The basic cooking method is to parboil and then steam the rice. The pilaf is usually served on its own dish or plate, with the accompanying sauces or stews served in separate bowls. Qazmaq, a crust made at the bottom of the pan when the rice is steamed, is highly prized and is served in pieces with the rice or on a separate plate. Azerbaijani cuisine has dozens of types of pilaf, some of which will be featured on this site. 

Preparation time: 10 min
Cooking time: 25 min
Serves: 3-4


See Also

<p> <a class="title" href="">Lamb or veal stew with chestnuts and dried fruit</a></p> <p> <a class="title" href="">Sabzi qovurma - Lamb stew with herbs</a></p>

Food types