If Xatire is the queen of gutab, then Aygun is the queen of plov. Specifically Avar Plov — a dish that comes from the Avar people of the Caucasus mountains. It's not your usual pilaf. It's layered, slow-cooked, and has a depth of flavour that takes hours to build. At HopeLake, Aygun makes it the way her mother taught her.
It starts with the meat. Lamb from our farm, cut into big pieces and browned in a heavy pot. Then come the onions — lots of them, caramelised until golden. Dried fruits go in next: chestnuts, dried apricots, prunes. Each layer adds sweetness and richness. The rice is soaked, parboiled, then layered on top. A lid goes on, the heat goes low, and time does the rest.
The best part is the flip. After an hour of slow steaming, Aygun turns the whole pot upside down onto a big plate. The rice comes out golden on top, the meat falls apart at the bottom, and the dried fruits are scattered through like little jewels. The smell fills the entire restaurant. Guests stop talking and just watch.
Avar Plov is not on the daily menu — it's a special dish. When Aygun decides to make it, word spreads fast. People come from their houses, sit down, and wait. No rush. That's how food is supposed to be. Cooked with patience, eaten with gratitude, shared with everyone at the table.
