Fisincan Plov
Fisincan plov is a rich Azerbaijani pilaf with a dark, nutty layer (fisincan) of meatballs, dried fruits, and walnuts, served over saffron rice. It is a festive, visually striking dish often reserved for special occasions.
What is Fisincan Plov?
Fisincan plov is an Azerbaijani rice pilaf topped with a dark, dense layer called fisincan a mix of small meatballs (or minced meat), dried fruits (apricots, prunes), walnuts, and spices, cooked down until thick and dark. The rice underneath is usually yellow from saffron. The contrast in colour and texture (fluffy rice vs. rich, nutty topping) makes it a showpiece dish, often served at celebrations.
How do you eat Fisincan Plov?
Fisincan plov is served on a large platter with the rice as the base and the fisincan (meatballs, fruits, nuts) on top or to the side. Use a spoon to take a bit of rice with some of the fisincan in each bite. A simple salad or yogurt alongside balances the richness. It is shared from the same platter and eaten at a relaxed pace.
What gives Fisincan Plov its dark color?
The dark colour comes from the fisincan layer: the meat, dried fruits, walnuts, and onions are cooked together until they form a thick, almost paste-like mixture that darkens as it caramelises. Prunes and long cooking add to the deep brown colour. Saffron is used in the rice, so the rice itself stays golden; the contrast with the dark topping is what makes the dish so recognisable.
The cast-iron tradition and the dark color
The striking dark, almost black color of Fisincan is a masterpiece of food chemistry and tradition. While caramelized onions and prunes contribute to the shade, the real secret lies in the reaction between the natural tannins in the walnuts, the acidity of the pomegranate syrup (Narsharab), and iron. Traditionally, this dish must be cooked in a cast-iron pot. In the old days, grandmothers would even heat a clean iron horseshoe or a large iron nail over an open flame and drop it into the simmering walnut-pomegranate sauce to force a reaction that turns the mixture pitch black. Today, the combination of cast iron, walnuts, and pomegranate is enough to achieve this signature look.
Ingredients
- Rice (devzira or similar)
- Lamb (for meatballs and sometimes base)
- Dried fruits (apricots, prunes)
- Walnuts
- Narsharab (thick pomegranate syrup)
- Dried sour plums (alcha)
- Saffron
- Onion
- Butter or lamb fat
- Spices
- Salt and pepper
Frequently asked questions
- Does Fisincan Plov taste sweet or sour?
- It is more sweet than sour. Dried apricots and prunes add a gentle sweetness; the walnuts and meat add richness and a slight bitterness. The overall flavour is rich, nutty, and slightly sweet not sharp or vinegary. Saffron in the rice adds aroma rather than acidity.
- Are there walnuts in Fisincan Plov?
- Yes. Walnuts are a typical part of the fisincan layer chopped or ground and cooked together with the meatballs and dried fruits. They add texture and a nutty flavour. If you have a nut allergy, ask the restaurant; some versions may omit or reduce the walnuts.
