Shirin plov is a sweet, meatless Azerbaijani pilaf made by layering saffron rice with dried apricots, raisins, and walnuts. Serve it as a side dish or as a light meal on its own.
Boil the soaked rice in salted water for 6 minutes, until just underdone, then drain it.
Melt half of the butter over low heat. Add the dried apricots, raisins, walnuts, and sugar, and cook gently for 5 minutes.
Steep the saffron in 2 tablespoons of hot water until it releases its color.
Grease the bottom of a pot with the remaining butter. Layer in the rice and sautéed fruit and nuts, then drizzle with the saffron water. Wrap the lid in a towel and steam over low heat for 25–30 minutes.
Invert the pilaf onto a serving platter. Serve the crisp rice crust from the bottom separately.
Store in a covered container in the refrigerator for up to 2 days. Sprinkle with a little water and reheat in the microwave or steam it to keep the rice from drying out. Allergen: Contains milk and dairy products and tree nuts, according to the ingredient list. Check packaged ingredient labels for other allergens.
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