Kalam Dolmasi And Plov – Azerbaijan

www.myhungrytum.com

Ingredients:

2 Chicken Breasts w/ bone in and skin on

4 1/2 cups water

2 cups rice (I used Jasmine long grain)

2 tbsp Kosher Salt

1 tbsp Fresh Cracked Pepper

1 tsp Cardamom

1 tsp crushed Cumin Seed

3 medium Onions sliced

2 Carrots peeled and sliced into coins

2 cloves Garlic

1 small can of Chick Peas

1/2 cup Dried fruit such as Currants or Raisins (I used Currants)

6 tbsp Vegetable Oil

For Sauce (Tursh Sauce):

2 medium Vine Ripened Tomatoes(riper means sweeter)

1 pinch Saffron Stems (Best Quality) or Tumeric 1 tsp

1/2 Green Pepper

For Chicken Marinade:

1/2 cup Plain Yogurt

Juice from 1/2 lemon

1 tsp Cumin Seed Crushed

1 tsp Cardamom

Salt and Pepper to taste

FIRST! Rinse the Rice 4-5 times till the water runs clear, then soak the Rice for 1/2 hour in
5 cups Water with 2 tbsp Sea Salt.

For Marinade preparation:

Combine all ingredients in a large mixing bowl and blend with a fork till even.

Add Chicken Breasts and place in refrigerator for at least 1 hour.

After Marinating, Bake Chicken at 400 degrees Farenheit for 35-40 minutes till internal temperature
reaches 155. Do not overcook!!

Remove from oven and shred or chop the meat from the bones. Discard the bones.

Preparation for Plov:

In a large Dutch oven, heat vegetable oil to medium high.

Saute onions for 4-5 minutes till they begin to soften and are transparent.

Add garlic and stir into onions allowing it to cook an additional 1 minute to soften.

Add sliced Carrots and cook for 5 minutes.

Add Chicken, Spices, Chick Peas and Dried Fruit. Pour in 2-3 cups of water till the mix is just covered
with water.

Cover pot with kitchen towel and then lid to form a tight seal.

Cook for 8-10 minutes. Remove lid and stir the mixture well.

Over the top of the chicken mixture, spoon the rice but DO NOT STIR TOGETHER! The rice should sit on
top of the Chicken mixture.

Cover with towel and lid and cook for 10 minutes.

Remove the lid and begin to gently pull the rice towards the center of the pot to form a mound.

Using the handle of a wooden spoon press down through the mix to the bottom of the pot forming 4-5
holes in the mound of rice. DO NOT STIR!

Replace the lid and cook until all of the water is absorbed being careful not to burn the dish.

Spoon all of the rice carefully onto a platter, DO NOT STIR the chicken into the rice!

Spoon the chicken mixture over the rice.

Serves 6
http://ambarcuisine.blogspot.com/2007/05/plov-for-dummies.html

http://www.ambaronline.com/uzbekcuisine/?cat=19

http://www.theworldwidegourmet.com/recipes/plov-with-chicken-and-dried-fruit/

For the Kalam Dolmasi, or Cabbage Rolls, I used a recipe from the Peace Corps website and have made
some slight changes(noted):

Rating:

Appearance: 3 out of 5

Aroma: 4 out of 5

Flavor 3 out of 5

Total: 10 out of 15

Ingredients:

1 lb Skirt Steak or Chuck Roast of Beef

4-5 small onions, halved

1 slice bread

1 cup rice
1 tsp. cinnamon

fresh or dried basil (I subbed Parsley)

peeled chestnuts, mashed (Did not have chestnuts but I bet it tastes great!)

salt and pepper to taste

large cabbage leaves (See preparation notes below)

1 tomato, chopped

1 green pepper, diced

½ tsp. turmeric or pinch of Saffron(best quality or use more)

tursh (sour sauce see instructions)

Preparation for Tursh Sauce:

Place diced tomatoes, green pepper and spices in a small sauce pan and bring to a boil adding 1 tbsp of
vegetable oil to avoid burning.

Reduce heat to simmer and allow sauce to stew until the vegetables break down and the sauce thickens.

Salt and Pepper to taste.

Preparation for Dolmas:

Grind meat in meat grinder being careful to not overgrind. Add a little butter if meat is lean. Remove meat
from food processor.

Grind onions and bread.

Stir the meat ond onions/bread into the rice, cinnamon, basil, chestnuts, salt, and pepper until smooth.

To easily remove the outer leaves of the cabbage, wash the cabbage and remove the core with a paring
knife then place gently in lightly boiling water. The leaves will begin to seperate as the blanch. Remove
the leaves as they separate and DO NOT OVERCOOK!

Salt lightly with Kosher or Seasalt.

Wrap small patties of meat mixture in the cabbage leaves Approximately 2 tbsp each.

Place in a pot and cover with water until dolmas are just covered. Boil for 20-30 minutes.
Carefully remove the Dolmas using a slotted spoon.

Place a small amount of the Tursh Sauce on each dolma and serve hot!

Makes 10-12 dolmas.

http://www.peacecorps.gov/wws/stories/stories.cfm?psid=825