Azerbaijani Meat Pilaf

Ingredients

• 4 cups (600 g) basmati rice
• 400 g meat
• 6 onions medium onions
• to taste dried apricots
• ¼ cup raisins
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon seven-spice blend
• ¼ teaspoon turmeric
• ¼ teaspoon ground ginger
• 1 tablespoon salt
• ghee
• saffron
• saj bread (tannour bread)
• 5 pieces cloves
• ½ cup or ¼ cup hot water
• enough to boil the rice water
• plastic wrap

Instructions

1. In a pot, combine all the listed spices except the saffron and cloves, then set aside.
2. In a pot or on a cutting board, cut the onions into medium pieces, not too thin.
3. On a cutting board, cut the dried apricots into suitable pieces if large, or into two pieces if small.
4. In a frying pan, heat the ghee, then fry the meat until it takes on an initial color.
5. In the same frying pan, add part of the spice mixture to the meat while frying.
6. In the same frying pan, add another ½ tablespoon of ghee, then add the onions and stir until softened and caramelized.
7. In the same frying pan, add part of the spice mixture to the onions and stir.
8. In the same frying pan, add the dried apricots, then add ½ cup or ¼ cup of water as needed, and leave the filling over low heat until cooked.
9. In a pot, bring the boiling water to a boil, then add the washed rice.
10. In the pot, add the salt and cloves to the rice water while boiling.
11. In the pot, boil the rice for 8 to 10 minutes until the grains are separate, then drain.
12. In a baking dish, tray, or suitable baking pot, grease the base well with ghee.
13. In the tray, arrange layers of saj bread brushed with ghee to line the base and sides.
14. In the same tray, spread a layer of rice over the bread, leaving the edges slightly raised.
15. In the same tray, place a layer of the meat, onion, and apricot filling over the rice.
16. In the same tray, cover the filling with a second layer of rice, then add the soaked saffron over the rice.
17. In the same tray, seal the final layer with saj bread brushed with ghee.
18. In the oven, cover the tray with parchment paper, then plastic wrap, and bake at 200°C with top and bottom heat for approximately 45 minutes.
19. In the oven, remove the covering after cooking and brown the recipe from the top for 7 minutes, until it reaches the desired color.
20. Let the tray rest briefly, then invert it onto a serving platter and serve hot.