Azerbaijani pilafs are a delightful testament to the culinary creativity that can emerge from simple ingredients like rice, meat, and oil. Each region, and even individual chefs, infuse their own unique flavors and techniques into their pilafs, resulting in a stunning array of variations to explore. While some enthusiasts claim there are around 40 distinct types of pilaf (or plov), the reality is that the number is likely much higher. Typically, the rice is cooked separately from the other components, allowing for a harmonious blend of flavors when served. Pilafs hold a special place in Azerbaijani culture and are traditionally featured at grand events such as celebrations, weddings, and before embarking on long journeys.
The very name shah pilaf proclaims its status as the “king” of all pilafs. A defining characteristic of shah pilaf is its exquisite crust, crafted from light and flaky flatbread that lines the pot in which the pilaf is prepared. While there are various methods to create this regal dish, they all begin with a base of saffron-infused rice. The pilaf is embellished with a medley of ingredients, including tender chicken, succulent meats, sweet raisins, crunchy nuts, dried apricots, roasted chestnuts, prunes, and an assortment of spices that elevate the dish to new heights.
Parcha-dosheme pilaf is a masterclass in layered cooking, where all ingredients are prepared in a single pot yet arranged with precision. The process begins with a foundation of meat, followed by a layer of onions, and then a generous helping of rice. This is topped with a delightful mix of dried fruits and chestnuts, culminating in a pyramid of rice at the top. The entire pot is then steamed to perfection, with saffron infused into the rice to enhance its flavor. When served, scoops of this beautifully layered pilaf are plated separately, allowing guests to enjoy the distinct flavors without mixing the entire pot.
Parcha-dosheme pilaf is a masterclass in layered cooking, where all ingredients are prepared in a single pot yet arranged with precision. The process begins with a foundation of meat, followed by a layer of onions, and then a generous helping of rice. This is topped with a delightful mix of dried fruits and chestnuts, culminating in a pyramid of rice at the top. The entire pot is then steamed to perfection, with saffron infused into the rice to enhance its flavor. When served, scoops of this beautifully layered pilaf are plated separately, allowing guests to enjoy the distinct flavors without mixing the entire pot.
While many pilafs in Azerbaijani cuisine prominently feature red meat, toyuq pilaf stands out by using chicken as its primary protein (with “toyuq” meaning chicken in Azerbaijani). The rest of the ingredients remain similar to other pilafs, incorporating fluffy rice, aromatic saffron, and a selection of dried fruits, creating a comforting and satisfying dish.
Fisinjan pilaf presents a unique take on the traditional pilaf by pairing it with a rich stew made from meat, pomegranate paste, and ground walnuts. This variation can include meatballs, chopped meat, or poultry, depending on the recipe, resulting in a delectable combination of flavors that perfectly complements the rice.