Shah Plov (Crown Pilaf)

Prep time: 30 minutes

Cook time: 1 hour 15 minutes

Total time: 1 hour 45 minutes

Servings: 8 servings

Country of Origin: Azerbaijan

Description

A festive Azerbaijani rice dish cooked inside a shell of lavash flatbread, filled with basmati rice, saffron, lamb, dried fruits, and chestnuts.

Presentation & How It's Eaten

Presented whole like a golden cake, then sliced open at the table to reveal fragrant, steaming rice and dried fruit fillings.

Ingredients

• 2 cups basmati rice, soaked and rinsed

• 1.5 lbs lamb, cut into small cubes

• 4 sheets thin lavash flatbread

• 1/2 cup melted butter

• 1/2 tsp saffron threads, steeped in 1/4 cup hot water

• 1/2 cup dried apricots

• 1/2 cup pitted dried prunes

• 1/2 cup peeled chestnuts, roasted

• 1 large yellow onion, sliced

• Salt and pepper, to taste

Step-by-Step Directions

1. Par-boil Rice: Boil soaked basmati rice in salted water for 6–8 minutes until al dente; drain.

2. Sauté Meat & Fruit: Sauté lamb and onion in 2 tbsp butter until cooked. Add dried apricots, prunes, and chestnuts; season with salt and pepper.

3. Line Pot: Brush a deep oven-safe pot with melted butter. Line bottom and sides with overlapping sheets of lavash, letting edges overhang.

4. Layer Pilaf: Layer par-boiled rice and lamb mixture into pot, drizzling saffron liquid and remaining melted butter between layers.

5. Bake: Fold lavash over top to seal. Bake at 350°F (175°C) for 1 hour until lavash crust is golden and crunchy. Invert onto platter to serve.

Optional

• Nuts: Add toasted slivered almonds or walnuts into the fruit and meat filling.

Cooking Tips

• Lavash Prep: Generously butter every layer of lavash so it becomes crispy (gazmag) rather than dry and brittle.

Nutrition Facts

(Estimated per serving, based on 8 servings)

• Calories: ~510 kcal

• Total Fat: 24g

• Saturated Fat: 12g

• Cholesterol: 75mg

• Sodium: 360mg

• Total Carbohydrates: 54g

• Dietary Fiber: 4g

• Sugars: 16g

• Protein: 21g