Comments on: Layered Rice Pilaff With Dried Fruits and Chestnuts / Parcha-dosheme Plov

By: Sofya

Sofya — Sat, 06 Mar 2010 17:21:08 +0000

Farida this rocks - your blog rocks, your project rocks, and this recipe rocks. I can’t begin to tell you how much I’ve been looking for a proper, clear, straightforward pilaff recipe which would allow me to reproduce it just like we had it in the old country (I am from Azerbaijan too, but my family never made it, what with being Jewish). I’ll definitely be trying this.

Reproducing Azeri food in a small village in the Wisconsin countryside, even with a fancy food coop, is no small feat, so you’ve just made this task infinitely better.

By: Fabienne

Fabienne — Fri, 05 Mar 2010 02:16:56 +0000

Hello Farida,

My husband is Azeri and I cooked this dish for the first time today - practice for the upcoming Azeri holiday in March! I want to thank you for such a beautiful recipe and share some of the cheats I used. I have never even seen or tasted a pilaf before today. I could not find fresh chestnuts right now so I used the preserved ones. I also could not find the sour plums so I used pomegranate molasses. It tasted great and my husband loved it. Thank you so much for making this intimidating dish easy to prepare through your great instructions and pictures.

By: Jill

Jill — Sun, 21 Feb 2010 23:08:36 +0000

This looks yummy!

By: Afet

Afet — Tue, 26 Jan 2010 22:46:30 +0000

farida, how about gazmag. I want to do it for the first time since I moved out of Azerbaijan. I was told that I could do it with tortias. Do you know how?
Unfortunately, I never cooked when I live in Baku. My mom would do it always. So, I need to learn independently now.

By: Linda Stone

Linda Stone — Sun, 15 Nov 2009 14:30:10 +0000

Farida,

Art?q alit? il Az?rbaycanda qalm??am - amma bu gün birinci gün Az?rbaycanl? plov bi?irmi?em. S?nin rec?p gör?! ?la alinib. H?tt? Az?rbaycanlar? dedi ki “Dadl? idi”:)

Thank you for helping me become a little bit more Azerbaijani. You have a beautiful website.

Blessings to you - and let me know when you come to Baku,
Linda

By: rice save

rice save — Tue, 23 Jun 2009 08:29:11 +0000

that rice cook, Thanks.

By: Taufiq

Taufiq — Tue, 28 Apr 2009 20:19:13 +0000

I belong to Pak, I stayed in Azarbaijan, I like Azari palov to much.thanks for recipe

By: Arlette

Arlette — Wed, 04 Mar 2009 19:31:11 +0000

Farida

Iam preparing the rice now.. I will let you know after
but Michel likes it, and will take photos

By: farida

farida — Thu, 26 Feb 2009 22:04:45 +0000

ARLETTE: It’s ok if you don’t have chestnuts. You can do without them. Yes, you can use dried prunes but not sure about molases, as it is more of paste. You can use fresh pomegranate seeds if you have any. If not available, just omit that part.

By: Arlette

Arlette — Tue, 24 Feb 2009 21:15:36 +0000

Farida
its not the chestnut season any more, and I want to try this soon, do you think it will change the flavour?? for dried sour plums, can i subtitue dried prunes and for the sour taste use pomegranate molases .