Chestnut and Dried Fruit Plov — Azerbaijani Lenten Rice Pilaf

Other Fast With Oil Published June 13, 2026

Azerbaijani plov is built in layers — fragrant saffron rice steamed to separate grains, served alongside a sweet-savory topping the Azeris call qovurma. This fasting version skips the meat and leans into the gara that makes plov a feast even without it: glossy chestnuts, plump dried apricots and prunes, and golden onions, all spiced with cinnamon and saffron. The chestnuts give it body and a little protein, the dried fruit gives it a jammy depth, and the whole thing arrives at the table smelling of saffron and warm spice. This is celebration food for a fasting feast day.

Written for oil days, the rice is finished with a film of oil that gives plov its signature sheen and the crisp golden crust (gazmakh) at the bottom of the pot. For strict days, steam the rice with water alone and skip the crust — it is still aromatic and substantial.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 4
TIME: 50 minutes

INGREDIENTS

- 2 cups (400g) basmati rice, rinsed until the water runs clear
- 3 tablespoons vegetable or olive oil (omit most for strict days)
- 1 large pinch saffron threads, steeped in 3 tablespoons hot water
- 200g cooked, peeled chestnuts (vacuum-packed are fine), halved
- 2 onions, sliced into half-moons
- 1/2 cup dried apricots, halved
- 1/2 cup pitted prunes
- 1/3 cup golden raisins
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1/3 cup toasted slivered almonds
- Salt to taste

METHOD

1. Bring a large pot of well-salted water to a boil. Add the rinsed rice and parboil for 5-6 minutes, until the grains are soft on the outside but still firm in the center. Drain in a sieve.

2. Return the pot to medium-low heat. Add 1 tablespoon of the oil (or 2 tablespoons water for strict days) and spread it over the base. Spoon the drained rice back in, mounding it into a cone. Poke a few holes through with the handle of a spoon to let steam escape.

3. Drizzle 2 tablespoons of the saffron water over the rice. Wrap the lid in a clean towel, cover tightly, and steam over low heat for 25 minutes. (The towel absorbs condensation so the rice stays fluffy.)

4. Meanwhile, make the topping. Heat the remaining oil (or water, for strict days) in a skillet and cook the onions over medium heat until deep golden, about 12 minutes. Add the chestnuts, apricots, prunes, raisins, cinnamon, and turmeric. Cook gently 5 minutes until the fruit plumps and everything is glazed and fragrant. Season with salt.

5. To serve, fluff the rice and mound it on a platter. Stir the remaining saffron water through for color. Spoon the chestnut and dried fruit topping over the rice and scatter with toasted almonds.

6. If you made a crust at the bottom of the pot, lift it out in shards and arrange around the platter.

NOTES

- For strict no-oil days, steam the rice over water and water-cook the onions; you lose the crisp crust but keep the aroma and substance.
- Vacuum-packed chestnuts make this a weeknight dish; roasting your own is wonderful if you have the time.
- Add a handful of cooked chickpeas to the topping for extra protein without changing the character.
- Steep the saffron in hot (not boiling) water for at least 10 minutes to draw out full color and aroma.