Posted in Rice

Azerbaijani rice pilaf with milk ( Sutti polow)

This is a traditional rice pilaf made in milk and serves with beautifully fried raisins and dates in butter, cinnamon and saffron. In some recipes you can serve rice with smoked fish too, that is just yum or with raisins and dates.






2 cups rice

2 cups milk

1 ½ cups water

1 cup Dates

1 cup raisins

3tbsp butter

2tbsp vegetable oil

1tbsp Persian saffron water

1tsp cinnamon powder

½ tsp turmeric




Rinse the rice. Pour all milk, water, rice and 2tbsp butter and vegetable oil into a pot. Bring it to a boil. Reduce the heat to low. Add turmeric and Saffron water. Give a stir. Allow the rice to cook.


Meanwhile, melt the butter in a small skillet, add raisins, cinnamon powder and saffron water. Sauté for 2-3 minutes until softened. Then remove from the heat and do same process with Dates.


Serving milky rice with fried raisins and dates. If you like add a pad of butter to rice and give extra richness.

سوتی پلو

سوت در زبان آذری به معنای شیر هست. سوتی پلو یا شیر پلو از غذاهای سنتی هست که در اردبیل و تبریز و معمولن برای چهارشنبه سوری پخت میشه. در تهیه ی این غذای برنجی شیر بیشنر از آب بکار برده میشه و برای همین به شیر پلو یا سوتی پلو معروف هست.


. سوتی پلو رو میشه با ماهی دودی و یا با خرما و کشمش سرخ شده در کره سرو کرد.

پر از عِطر زعفران و طعم و مزه ی کره و دارچین. واقعن خوشمزه هست


مواد لازم

دو پیمانه برنج

دو پیمانه شیر

یک پیمانه و نیم آب

یک پیمانه خرما

یک پیمانه کشمش

سه ق غ کره

دو ق غ روغن مایع

یک ق غ آب زعفران

یک ق چ پودر دارچین

نصف ق چ زردچوبه


طرز تهیه
برنج را شسته و داخل قابلمه همراه با شیرآب – دو ق غ کره و مقداری روغن مایع روی حرارت قرار میدیم تا بجوش بیاد و بعد حرارت رو کم می‌کنیم. زردچوبه ومقداری زعفران به برنج اضافه می کنیم. میگذاریم شیر و آب بخورد برنج بره و مثل کته دم بکشه.

تا آماده شدن کتهداخل تابه کمی کره ریخته و کشمش هارو با مقداری دارچین و کمی زعفران تفت می دیم تا نرم بشه. همین کار رو با خرما ها هم انجام می دیم.

سوتی پلو رو با خرما و کشمش سرخ شده در کره سرو می کنیم.



Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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