Sudlu Milk Pilaf
1 hour 20 min. Recipe Yield:
4 servings Difficulty:
Medium recipe
Sudlu Milk Pilaf – an Azerbaijani cuisine recipe, milk pilaf is cooked for the Nowruz Bayram and served first, and after that – all the other holiday dishes. Sugar is not part of pilaf, as sweetness gives it raisins. Kazmag – the dough on which pilaf is cooked, is obtained as a sand cake.
Recipe Ingredients
Cooking Recipe
To cook sudlu recipe mix the milk with water, salt and boil. Pour washed rice into a mixture of milk and water and boil until half cooked. In the floor of the finished rice add washed raisins and mix.
Separately cook a kazmag – a dough on which rice will be further evaporated. Drive eggs into the sifted flour, add salt and melted butter. Then pour water and knead a tight dough, give it a slight rest for 15 minutes. After rolling the dough into a layer 1-1.5 cm thick.
Warm the pan with a thick bottom, spread the bottom and walls with butter, and put the kazmag. Spread the kazmag with butter and spread rice with raisins on an even layer on top. Tightly cover the pan and put on a very slow fire, preferably on a divider.
When the liquid has completely evaporated, after about 25-30 minutes, pour the mixture of melted butter and saffron. When serving milk pilaf put cut or broken kazmag on top of rice and serve.