Parcha-Dosheme Plov (Azerbaijan) Recipe

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Parcha-Dosheme Plov (Azerbaijan)
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Ingredients
12
Count
Nutrition
511
Calories
Total time
16
Minutes
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Ingredients:

Directions:

  1. Rinse the rice in lukewarm water until the water runs clear.
  2. Fill a large bowl with lukewarm water and a tablespoon of salt and add the rice. Soak for 15 minutes or so.
  3. Melt 2 tablespoons of butter over medium heat. Add the peeled chestnuts and stir-fry for 3 minutes.
  4. Add the apricots, barberries and dates. Keep cooking for another three minutes. Lastly add the golden raisins and stir fry for one more minute. Remove from heat.
  5. Put 10 cups of salted water in a large pot. Drain the rice and add to the pot. Boil for 7 to 10 minutes. The rice is done when it rises to the top of the pot. Don't overcook! The rice should be just a tiny bit chewy, not too soft. Bite a piece to make sure. Drain it in a colander and set aside.
  6. Melt a tablespoon of butter over medium heat. Put the uncooked chicken cubes in the bottom of the pot, distributing evenly. Add about a half teaspoon of salt and some pepper. Cover the chicken with the sliced onions and simmer for three minutes or so.
  7. Cover the chicken and onions with half of the rice. Spread the fruit and nut mixture out on top and then put the rest of the rice on top of that. Pour a tablespoon of melted butter on top.
  8. Put a clean dishtowel or two layers of paper towel over the pot. Be very careful to fold up the corners or otherwise make certain that the dishtowel or paper towel is nowhere near the flame.
  9. Put the stockpot lid on top of the towe and turn the heat down to low. Cook for 30 minutes, without stirring or disturbing it in any way.
  10. Combine the crushed saffron threads with three tablespoons of hot water. Stir until the water turns a deep orange. Pour the saffron water over the top of the plov and continue to cook for another 30 minutes.
  11. When the plov is done, it should look like this:
  12.      1. Fluffy rice with separate grains.
  13.      2. The meat should have a golden crust on the bottom.
  14.      3. The onion should be translucent (almost invisible).
  15. Scoop it all out of the pot and arrange it on a big platter. It's ready to serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 510.96 Kcal (2139 kJ)
Calories from fat 104.15 Kcal
% Daily Value*
Total Fat 11.57g 18%
Cholesterol 87.24mg 29%
Sodium 430.85mg 18%
Potassium 905.3mg 19%
Total Carbs 80.53g 27%
Sugars 46g 184%
Dietary Fiber 7g 28%
Protein 26.19g 52%
Vitamin C 18.9mg 31%
Vitamin A 0.1mg 3%
Iron 5.1mg 29%
Calcium 70.7mg 7%
Amount Per 100 g
Calories 193.29 Kcal (809 kJ)
Calories from fat 39.4 Kcal
% Daily Value*
Total Fat 4.38g 18%
Cholesterol 33mg 29%
Sodium 162.99mg 18%
Potassium 342.47mg 19%
Total Carbs 30.46g 27%
Sugars 17.4g 184%
Dietary Fiber 2.65g 28%
Protein 9.91g 52%
Vitamin C 7.1mg 31%
Iron 1.9mg 29%
Calcium 26.7mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.4
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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