Azerbaijan
Shah plov
Saffron rice, lamb and dried fruit sealed in a crisp lavash crown. Pilaf in a party hat.
150 minTime
20 gProtein each
mildSpice
Make it your way
Grandma's wayLavash crust, saffron rice, lamb, chestnuts and dried fruit.
The original612kcalsame
20 gproteinsame
3 gfibresame
150minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Brown the lamb in a little butter, add onion and cook until golden. Add turmeric, cinnamon, salt and water and simmer until tender.
- 2Add the dried fruit for the last 10 minutes.
- 3Boil the soaked rice in plenty of salted water until just al dente, then drain.
- 4Brush a deep round dish or pot heavily with butter. Line with lavash sheets, overlapping and hanging over the sides, and brush with butter.
- 5Layer rice and the lamb mixture, drizzle with saffron water and butter, fold the lavash over to seal and brush the top.
- 6Bake at 180°C until the crust is deep gold. Turn out onto a platter and cut open at the table.
Serve it like this
Turn out onto a large round platter so the golden dome stands tall. Cut into wedges at the table.