We enjoyed another delicious meal along our virtual backpacking trek through Europe. This week, we are in Azerbaijan, and the food did not disappoint! Azerbaijan has a unique cuisine and food culture that blends influences from its neighbors Iran, Turkey, the Mediterranean and other Eastern European countries in the Caucasus region. The food tends to be generally healthy with an emphasis on vegetables, herbs, lean meats, rice and dried fruits. They especially emphasize sharing meals in community and with guests, so it is in that vein that I am excited to be sharing this meal with you, even virtually!
I've picked up the habit each week of turning on Spotify, and looking up a playlist of current hits in the country where I am virtually visiting while I am cooking our meal. I am finding it adds more fun and does more to transport me to our country of interest than I was expecting!
AZERBAIJAN SOYUTMA (SLOW COOKED CHICKEN)
Prep: 20 Minutes
Cook: 90 Minutes to 3 Hours
Serves: 4
Ingredients:
4 Chicken on Bone (can substitute Lamb Shank) - 250 gm / 10 oz each
2 Medium Onions, slightly chopped into large slices
1 Carrot, cut into a few chunks
250 gm / 10 oz Tomato
25 gm / 1 oz Sour Cream
Salt
1 tablespoon Black Peppercorns
Directions:
Place the meat in a pot, and completely cover with water until just submerged.
Bring to a boil.
Skim off the bubbly top layer of fat off the water.
Add salt, black peppercorns, the carrot, and 1 onion
Simmer for 90 minutes - 3 hours. Meat will slip off the bone when it is ready to eat.
Remove the meat from the broth and serve as is, or thin sliced.
Serve alongside sour cream, tomato and 1 onion
AZERBAIJAN SHIRIN PLOV (RICE PILAF)
Prep: 30 Minutes
Cook: 1 Hour
Serves: 6-8
Ingredients:
2 cups Basmati Rice
1 cup Butter & 3 tablespoons butter, seperated
1 large pinch Saffron
3 tablespoons Salt
1 cup Dried Apricots
1 cup Raisins
1 cup Prunes
Directions:
RICE: Rinse in cold water several times until water becomes clear, to remove starch. Cook according to package.
DRIED FRUIT: In a medium saucepan, heat 3 tablespoons of water and 3 tablespoons of butter over medium heat, until butter is melted. Add dried fruit. Cook for 3 minutes, stirring constantly. Remove from heat when the fruit plumps up.
SAFFRON INFUSION: In a small glass, add 1 large pinch of saffron, and pour 2 tablespoons of boiled water over it. Let the saffron soak for 5 minutes (until the water turns orange). Remove the saffron and keep the infused water. Set aside.
PILAF: In a large bowl, mix the rice and most of the dried fruit (keep aside a few pieces for garnish). Melt a cup of butter. In a large skillet, add 1/3 of the rice mixture into an even layer, melt a cup of butter over it, and mix. Do this 2 more times until all rice and butter are mixed together. Drizzle saffron water over the rice mixture and stir to combine. Poke a few holes in the rice with a spatula to vent. Cover and cook on low for one hour.
SERVE: Transfer to a large serving dish and decorate with the remaining fruit as garnish. Enjoy immediately.
We really enjoyed this meal! Let me know what you think!
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