Plov is extremely popular in Azerbaijan and they have 40 different types. Shuyud plov is a dill rice pilaf. With my pre-surgery health kick I’m also going to make a salad called Çoban Salati, which is a tomato cucumber salad. To add to all this healthiness my surgeon didn’t want me drinking any alcohol before surgery. So that is 10 days with out any liquor, which should be easy to do. However I don’t find this out until about two weeks before my surgery. I was planning on throwing a party before the surgery, but with this new restriction there is no time. I instead I go out with friends and make the most of the few days I had left. Most of my social activities have to do with liquor, so I think I am going to be bored out of my mind for 10 days. However I find that it isn’t all that bad. I still have to work out daily, which ends up being a great social activity going hiking, long walks, and yoga with friends. Shane works me out about 2 times a week and we go to lunch. I do a spring cleaning of my house, get a microwave, make keys, prepare my job for my leaving. All great healthy things, but after surgery I plan to go back to my partying ways!
To make shuyud plov you par-steam the rice and create a qamaq for the bottom.
Add the rice, butter saffron water, and dill.
The salad is much like a greek cumber salad. Finely chop the vegetables.
The rice has a nice subtle dill flavor. It is not overly powerful, but with certain foods like fish the dill will pair nicely. The salad is a refreshing bite.
Original recipe can be found here
- 400 g/1 lb basmati rice
- 100 g/4 oz melted butter
- two medium-sized bunches of fresh dill
- 1/4 teaspoon threads of saffron
- 1 teaspoon salt
- 1 egg and 1-2 tbsp yogurt
- 100 g/4 oz plain flour
- Put a few threads of saffron in a cup and add boiling water. Cover and leave to infuse.
- Wash and chop the dill.
- Rinse the rice.
- Fill a large, heavy saucepan with water and add salt. Bring to the boil.
- Add the rice to the boiling water. Turn the heat down slightly but cook at a rapid boil for 5 to 10 minutes. Be careful not to cook for too long or the finished rice will be sticky.
- Strain the rice through a rice colander.
- Add the chopped dill to the rice, mixing it in gently.
- Mix together 1 egg, 4 tablespoons of the parboiled rice and 1-2 tablespoons of yogurt. Add some of the infused saffron water.
- Rinse and dry the rice pan. Return it to the heat and melt a generous knob of butter. Spread the qazmaq mixture or lavash over the bottom of the pan and fry for 2 to 3 minutes.
- Add the parboiled rice mixed with dill. Spoon it gently into the pan to avoid breaking the grains. When half the rice is in the pan, pour over some of the saffron infusion.
- Put the rest of the rice in the pan and pour most of the remaining saffron infusion over it.
- Put several knobs of butter on top. Make holes in the rice with the handle of a wooden spoon to allow the steam to escape.
- Place a well-fitting lid on top of the saucepan, covered underneath with a clean tea towel. The towel helps to absorb the steam.
- Once the rice is steaming, turn down the heat and leave to continue steaming for 30 to 45 minutes. The rice can be left to steam for longer without coming to any harm.
- Serve on a large dish.
Original recipe can be found here
- 2 medium-sized tomatoes
- 1 cucumber
- 1 green bell pepper
- 1/4 medium-sized red onion
- a few sprigs of coriander, dill and basil
- tablespoon olive oil
- salt & pepper
- Wash and dice the tomatoes, cucumbers and peppers.
- Finely chop the onion and herbs.
- Mix all the ingredients together. Add salt & pepper and leave to stand for up to 1 hour before serving.
- Dress with 1 tbsp of vegetable oil before serving