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Azerbaijani Pilaf

A pilaf made with rice, broad beans, lemon juice, and dill, cooked in broth and margarine.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Lemon and dill match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 976 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Azerbaijani Pilaf

Time30 minutes for the beans

Ingredients

Directions

Prepare the beans

  1. Melt margarine and put into saucepan with 1 1/2 cups water, flour, lemon juice, and a little salt.

  2. Pare the skins of the broad beans.

  3. Add the broad beans to the saucepan, cover, and cook 30 minutes or until beans are partially cooked.

  4. Heat 3 cups of meat broth or water, add to the saucepan, bring to a boil, remove from heat, and set aside.

Cook the rice

  1. Place rice in a bowl with 2 tsp of salt and enough warm water to cover, set aside to cool.

  2. Drain and rinse the rice.

  3. Heat the fat in a saucepan and add the rice, sauté for 10 minutes, stirring constantly over high heat.

  4. Add the broad bean mixture to the rice, cover, and cook on high, then reduce heat to moderate until the rice absorbs the liquids.

Finish with dill

  1. Chop dill.

  2. Simmer the rice a few minutes before adding dill.

  3. Add dill.

Nutrition, whole recipe (rough)

779Calories
18 gProtein
13 gFat
144 gCarbs

Counts 6 of 9 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Butter1 tbsp (14g)102
Lemonjuice of 1 lemon (48ml)12
Dill5 sprigs fresh (1g) / 1 tsp dried4
Salt1 tsp (6g)0
Waternot in our table0
Meatnot in our table0
Broad Beannot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + dilltop 1% of all pairs
    Smell alikestrong
    Cooked together976 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Rice + beanstop 4% of all pairs
    Smell alikestrong
    Cooked together1,017 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Beans + dilltop 8% of all pairs
    Smell alikestrong
    Cooked together90 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Rice + dilltop 11% of all pairs
    Smell alikemoderate
    Cooked together206 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  5. Beans + flourtop 11% of all pairs
    Smell alikemoderate
    Cooked together2,080 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Forms the body of the pilaf, absorbing the liquid and setting into separate grains.
Broad beans
Supply the main bulk and a tender, starchy texture to the finished dish.
Margarine
Adds fat for richness and helps carry flavour through the beans.
Lemon juice
Adds acidity that brightens the flavour and balances the richness of the fat.
Dill
Adds a fresh, aromatic herbal note at the end of cooking.

The step that matters

Sautéing the rice in fat. Toasting the rice grains in hot fat coats them and helps them stay separate as they absorb liquid, so stirring constantly over high heat keeps them from scorching or clumping.

Swap the lemon

How well each one fits the dish's main ingredients (rice, meat, beans, flour, dill):

  1. Avocadofits better
  2. Limefits better
  3. Lemonthe original
  4. Coconutfits about as well

Fit is the average pairing score against rice, meat, beans, flour, dill. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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