Azerbaijani Suzme Plov
Saffron rice is parboiled, drained and steamed over crisp lavash while lamb, chestnuts and dried fruit cook separately for the Azerbaijani table.
About this dish
Azerbaijan has many plov traditions. Suzme plov is the drained-and-steamed style: rice is partially boiled in abundant salted water, drained, enriched with butter and saffron and then steamed slowly. A crisp crust called qazmaq forms at the bottom, often from lavash, while meat and fruit may be prepared separately and served with the rice rather than stirred through it.
Why this dish matters
Azerbaijan’s official tourism site calls plov one of the crowning dishes of Azerbaijani cuisine and distinguishes dashma, suzme and dosheme methods. Its published suzme recipe specifically describes partially cooked rice drained and steamed over flatbread, saffron poured over the rice and a separate lamb accompaniment with chestnuts, dried apricots, plums and onions. The separation of rice from garnish is one of the features that distinguishes many Azerbaijani plovs from mixed pilafs.
Azerbaijan.travel notes more than three major methods and many named plovs. This page follows its suzme-style structure and does not imply that all Azerbaijani plov uses the same garnish or crust.
Preparation notes
Long, separate grains are the goal; rinsing and a short soak help the rice survive parboiling and steaming.
Rice should bend but retain a firm center when drained; fully cooking it before steaming leads to mush.
Wrap the lid with a clean towel so condensation does not drip back onto the rice.
Ingredients & detailed method
Ingredients
- 3 cups basmati or other long-grain rice
- 2 tbsp kosher salt for the boiling water
- 6 tbsp butter, divided
- 2 large lavash sheets
- 1/4 tsp saffron threads bloomed in 1/4 cup hot water
- 1 lb lamb shoulder, cut into bite-size pieces
- 2 medium onions, sliced
- 1 cup cooked peeled chestnuts
- 1/2 cup dried apricots
- 1/3 cup dried plums or prunes
- 1/3 cup raisins
- Salt and black pepper to taste
Method
- 1.Rinse rice until the water is mostly clear, then soak it in cool salted water for 30 minutes and drain.
- 2.Bring a large pot of generously salted water to a boil. Add rice and boil 5–7 minutes.
- 3.Checkpoint: a grain should be flexible outside but still distinctly firm in the center. Drain immediately and rinse briefly with warm water.
- 4.Melt 2 tablespoons butter in a heavy pot. Line the bottom with lavash, trimming or overlapping as needed to cover it completely.
- 5.Mound the parboiled rice loosely over the lavash, drizzle with 2 tablespoons melted butter and most of the saffron water. Wrap the lid in a clean towel and cover tightly.
- 6.Steam over the lowest heat 35–45 minutes. Do not stir.
- 7.Meanwhile brown lamb in the remaining butter, add onions and cook until soft, then add chestnuts, apricots, plums and raisins with a splash of water. Cover and simmer until lamb is tender.
- 8.Checkpoint: rice grains should be long, separate and fully tender, while the lavash underneath is crisp and deeply golden.
- 9.Turn rice onto a platter, break the qazmaq into pieces and arrange around it. Spoon the lamb-and-fruit accompaniment separately or alongside, not mixed through the rice.
Worth finding before you cook
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