Azerbaijani Chicken Pilaf (Toyuq Plovu)
Toyuq plovu (döşəmə plov) Say it: to-YOOK ploh-VOO (doh-sheh-MEH plov)
Toyuq plovu is a celebration dish from Azerbaijan: saffron-tinted rice is steamed in butter, then arranged on a platter with separately cooked chicken and optional golden raisins. The name döşəmə plov refers to the bedded or layered build, and that includes a thin layer of rice pressed into the buttered pot to form the crisp, golden qazmaq crust under the fluffy grains. It is a family-gathering centerpiece, valued for the fragrance of saffron rice, the tenderness of the chicken, and the mix of soft rice with crunchy crust. The practical point is that the chicken and rice are prepared separately, so the chicken can wait while the rice steams.
Azerbaijani Chicken Pilaf (Toyuq Plovu)
Toyuq plovu (döşəmə plov)
Pronounced to-YOOK ploh-VOO (doh-sheh-MEH plov)
- Serves
- 6
- Prep
- 40 min
- Cook
- 1 hr 15 min
- Total
- 1 hr 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Wash the rice under cold water, changing the water several times, until it is nearly clear. Put the rice in warm water with 1 teaspoon salt and leave it for 30 minutes; drain thoroughly. Separately, soak the crushed saffron in the 3 tablespoons hot water.
Dry the chicken with paper towels, then season it with salt and pepper. Choose a wide heavy pot or Dutch oven, melt 3 tablespoons butter over medium heat, and brown the chicken in batches, turning until golden on all sides, 6-8 minutes. Stir in the onion and cook until it softens and takes on light color, about 5 minutes. Add 1 cup (240 ml) water, bring to a low simmer, cover, and simmer gently until the chicken is fully cooked and very tender, 25-35 minutes. If using raisins, add them for the final 5 minutes. Move the chicken to a plate and keep it warm. If the juices in the pot are watery, boil them uncovered for a few minutes to reduce them slightly.
While the chicken cooks, bring a large pot of salted water to a boil. Add the drained rice and cook until the outside of the grains is just tender but the center still has bite, 4-6 minutes. Drain at once and leave the rice in the colander for 1 minute.
In a heavy 4-5 qt (4-5 L) pot, melt the rest of the butter over low heat with 2-3 tablespoons water. Put about 1 cup of the parboiled rice in the pot and press it into an even layer; this becomes the qazmaq crust. Add the remaining rice in a loose pile without compacting it. Use the handle of a wooden spoon to make 5-6 steam holes through the rice. Trickle the saffron water over the rice, placing more on one side so the finished pilaf has both yellow and white patches.
Set a clean kitchen towel over the pot, put the lid on top of the towel, and fold the towel corners up over the lid so they stay away from the heat. Cook over the lowest heat setting for 30-40 minutes, until the rice is tender and the bottom layer is dark golden and crisp.
Spoon the loose rice onto a large serving platter. Place the chicken on top, pour the pot juices over the meat, and crack the crisp qazmaq into pieces around the edge. Bring it to the table right away.
Regional variant: Toyuq plovu with lavash qazmaq (qazmaqlı toyuq plovu)
Rather than making the crust from a layer of rice, put a sheet of lavash flatbread in the bottom of the steaming pot and pile the parboiled rice over it. In some kitchens the lavash is swapped for a simple dough—1/2 cup (60 g) flour, 1 egg, 2 tablespoons yogurt and 2 tablespoons melted butter—pressed across the base. Steam it in exactly the same way. The resulting crust is thicker and more bread-like, and it is torn into pieces at the table.
Cook's notes
- The 30-minute soak is what helps the grains remain separate and steam evenly, so build it into the schedule.
- A heat diffuser under the pot gives the qazmaq a more even crispness; keep the lid on while the rice steams.
- If you already have saffron water or saffron-ghee, use it in place of plain crushed saffron for a stronger color.
Serve with
Bring it to the table with fresh dill, parsley and mint, pickled vegetables or a tomato-cucumber salad, and glasses of ayran (salted yogurt drink).
Make ahead and storage
The chicken and its juices can be cooked one day ahead and warmed gently before serving. Cooked rice keeps for up to 3 days; reheat it covered with a few spoonfuls of water.
