I’ve heard that lamb is quite popular in Azerbaijan, but it’s certainly not the only popular meat. I also found quite a few recipes that called for sheep, mutton, sheep fat, and sheep brains.
Finding a veggisaurous-friendly recipe was tough, but I finally tracked down Geudgea: a traditional Azerbaijan pilaf usually made with chicken. I left the chicken out.
Geudgea – Azerbaijani Pilaf
Serves 4
1 cups rice
1 Tbsp butter
1/4 cup raisins
1/4 cup diced dried apricot
pinch of saffron
pinch of salt
Cook the rice as per instructions on package, adding a pinch of saffron. In a separate pan, melt the butter and cook the raisins and apricot over low heat until the raisins swell. Pour the butter and fruit mixture over the rice and serve.
Wednesday, August 02, 2006
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1 comment:
I am really impressed with this diversity. Where do you get all these different tastes?
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