Delicious Azerbaijani Dill Pilaf Recipe: Easy & Aromatic Shuyudlu Plov

Name: Delicious Azerbaijani Dill Pilaf Recipe: Easy & Aromatic Shuyudlu Plov
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: Azerbaijani
Ingredients: 2 cups Long-grain Basmati Rice (Washed and soaked for 30 minutes); 1 bunch Fresh Dill (Finely chopped, about 1 cup); 6-8 cups Water (For parboiling rice); 1 tablespoon Salt (Or to taste, for boiling water); 2 tablespoons Unsalted Butter (Melted, or cooking oil)

Learn how to make traditional Azerbaijani Dill Pilaf, known as Shuyudlu Plov, a fragrant and delicious rice dish perfect for any meal. This easy-to-follow recipe brings the authentic flavors of Ağdam straight to your kitchen, featuring fluffy rice infused with fresh dill.

#Pilaf

#Rice

#Dill

#Azerbaijani Food

#Vegetarian

#Side Dish

#Traditional

#Easy Recipe

#Aromatic

#TikTok Recipe

Fresh dill ready for chopping

Recipe Information

15m

Prep Time

50m

Cook Time

1h 5m

Total Time

Servings

Medium

Azerbaijani

Nutrition (per serving)

400

Calories

Protein

70g

Carbs

12g

Fat

Rice being parboiled

Ingredients

Long-grain Basmati Rice
(Washed and soaked for 30 minutes)
2 cups
Fresh Dill
(Finely chopped, about 1 cup)
1 bunch

Water
(For parboiling rice)
6 cups
Salt
(Or to taste, for boiling water)
1 tablespoon
Unsalted Butter
(Melted, or cooking oil)
2 tablespoons

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Layering rice and dill in the pot

Instructions

0/6 completed

1
Wash rice thoroughly under cold running water until water runs clear. Soak the rice in cold water for at least 30 minutes, then drain well.
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5m
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Wash rice thoroughly under cold running water until water runs clear. Soak the rice in cold water for at least 30 minutes, then drain well.
5m
Soaking helps the rice cook evenly and become fluffier.
2
Finely chop the fresh dill. Set aside.
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3m
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Finely chop the fresh dill. Set aside.
3m
Use fresh dill for the best flavor and aroma.

3
Bring 6-8 cups of water to a rolling boil in a large pot. Add 1 tablespoon of salt. Add the drained rice and cook for 5-7 minutes, until the rice is al dente (still firm but slightly cooked).
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10m
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Bring 6-8 cups of water to a rolling boil in a large pot. Add 1 tablespoon of salt. Add the drained rice and cook for 5-7 minutes, until the rice is al dente (still firm but slightly cooked).
10m
Do not overcook the rice in this step, as it will continue to cook during steaming.
4
Drain the parboiled rice thoroughly using a colander. Return the empty pot to the stove. Add half of the melted butter to the bottom of the pot. Layer half of the parboiled rice, then sprinkle with half of the chopped dill. Repeat with the remaining rice and dill, ending with dill on top.
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5m
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Drain the parboiled rice thoroughly using a colander. Return the empty pot to the stove. Add half of the melted butter to the bottom of the pot. Layer half of the parboiled rice, then sprinkle with half of the chopped dill. Repeat with the remaining rice and dill, ending with dill on top.
5m
For a traditional 'kazmag' (crispy rice crust), you can spread a thin layer of lavash or potato slices at the bottom of the pot before adding rice.
5
Drizzle the remaining melted butter over the top layer of rice and dill. Cover the pot tightly with a lid, preferably wrapped in a clean kitchen towel to absorb moisture. Cook on very low heat for 30-40 minutes, allowing the pilaf to steam.
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40m
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Drizzle the remaining melted butter over the top layer of rice and dill. Cover the pot tightly with a lid, preferably wrapped in a clean kitchen towel to absorb moisture. Cook on very low heat for 30-40 minutes, allowing the pilaf to steam.
40m
Avoid lifting the lid during steaming to ensure the rice cooks perfectly and absorbs all the flavors.

6
Gently fluff the pilaf with a fork before serving. Serve hot as a side dish or main course.
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2m
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Gently fluff the pilaf with a fork before serving. Serve hot as a side dish or main course.
2m
Shuyudlu Plov pairs well with meat dishes or yogurt.