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Chicken and egg pilaf – Chighirtma plov

Qiyma chigirtma - Lamb with eggs
Azerbaijan has several varieties of chicken pilaf, one of which is chicken and egg pilaf (çığırtma plov).

The word chigirtma (çığırtma) in the name of a dish means that it has been set in beaten egg.

Preparation time: 30-40 mins
Cooking time: 45-60 mins
Serves: 3-4


  • 500 g/1 lb 4 oz chicken
  • 100 g/4 oz melted butter
  • 2 small onions
  • 2-3 eggs
  • 1 tspn allspice
  • a few drops of citric acid or lemon juice
  • a few threads of saffron
  • salt & pepper


  • Put a few threads of saffron in a cup and add boiling water. Cover and leave to infuse.
  • Cut the chicken into 35-40 g pieces. Put the chicken pieces in a saucepan, cover with water, add salt, 1 tablespoon of allspice and a whole peeled onion. Bring the chicken to the boil and simmer for 30 minutes or so until half cooked. Set aside the water for use as chicken stock.
  • Brown the parboiled chicken pieces in butter in a heavy-bottomed frying pan or casserole dish if you are going to bake the chigirtma in the oven.
  • Fry the chopped onion separately until golden. Add to the browned chicken pieces. Add the pepper, citric acid and saffron infusion and mix in.
  • Beat the eggs and add 1 tablespoon of the bouillon. Pour onto the chicken.
  • Cover the chicken and cook over a medium heat for 20 to 30 minutes. Remove the lid once the eggs have set. Or cover the casserole dish and bake in an oven preheated to 180C/350F/Gas 4 for 20 to 30 minutes. Again, remove the lid once the eggs have set.
  • Cook the rice separately, following the instructions for Rice pilaf.
  • Serve the rice on a large plate with the egg and chicken mixture on top.
  • Add melted butter.

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