Shah Plov (Azerbaijani Shah Plov)

Ingredients ({{ checkedCount }}/5)

• 3 cups Basmati rice (boiled)
• 4 thin sheets of dough or lavash, plenty of melted butter
• 500 g lamb cubed meat (pre-roasted with onions)
• 1 cup peeled chestnuts, dried apricots and pitted black plums
• Saffron juice and black pepper

Method

1. 1

   Butter a deep pot (or shah pilaf pot) generously and spread the lavash so that it hangs over the bottom and edges.

2. 2

   Layer some of the parboiled saffron rice, roasted lamb, chestnuts and dried fruits in it.

3. 3

   Add the remaining rice, cover the overhanging ends of the lavash, fold it inwards and drizzle plenty of butter.

4. 4

   Bake the lavash at 180 degrees for 1 hour until it turns golden brown and crispy, then turn it upside down and serve.

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