Shah Pilaf

Shah Pilaf

90 min
Hard
1 serv.
394 g / 1 serv.

Rating

Average rating:—

Description

Festive Azerbaijani pilaf in lavash with beef, dried fruits and nuts

  1. Boil rice in salted water until half-cooked, drain.
  2. Cut beef into large pieces.
  3. Melt half of the ghee in a cauldron and fry beef until golden brown. Salt, simmer for 5 minutes and set aside.
  4. Pour boiling water over saffron and let it steep.
  5. Slice onion into strips. Add remaining ghee to the cauldron and fry onion until golden.
  6. Add dried apricots, raisins, barberry and walnuts to onion. Simmer for 10 minutes.
  7. Remove from heat, add turmeric and cherry plum, stir.
  8. Grease a lavash sheet with ghee and place on the bottom of the cauldron, leaving edges hanging over.
  9. Drizzle saffron water over rice in stripes.
  10. Layer half the rice, then dried fruits with onion, then meat, and cover with remaining rice.
  11. Cover with lavash and fold edges to the center.
  12. Cover cauldron with lid and cook over low heat for 30 minutes.
  13. Flip cauldron onto a serving plate, remove and serve pilaf in crispy lavash crust.
785
199 kcal / 100 g
kcal
21.3 g
5.4 g / 100 g
Protein
88.2 g
22.4 g / 100 g
Carbohydrates
39.8 g
10.1 g / 100 g
Fats