Here's a detailed recipe for Shah Pilaf (Şah Plov), one of Azerbaijan’s most iconic and royal dishes

 

Here's a detailed recipe for Shah Pilaf (Şah Plov), one of Azerbaijan’s most iconic and royal dishes, known for its rich flavors and majestic presentation. It is a festive dish often served at weddings, celebrations, and special gatherings.

Traditional Recipe of Azerbaijan.

Shah Pilaf (Şah Plov) — Azerbaijani King’s Pilaf

Ingredients

For the Rice:

·        2 cups basmati or long-grain rice

·        Water (for boiling)

·        2 tbsp salt (for parboiling)

·        2 tbsp butter or ghee

For the Lavash Crust (or Yufka):

·        2 large sheets of lavash or yufka bread

(Can be substituted with thin tortilla or homemade dough if unavailable)

For the Meat Filling:

·        500gram boneless lamb or beef, cut into small cubes

·        2 medium onions, finely chopped

·        2 tbsp butter or oil

·        1 tbsp ground turmeric

·        1/2 tbsp cinnamon (optional)

·        Salt and black pepper to taste

For the Fruits and Nuts:

·        1/2 cup dried apricots, chopped

·        1/2 cup raisins or golden sultanas

·        1/4 cup barberries or pomegranate seeds (optional)

·        1/2 cup slivered almonds or chopped walnuts

·        2 tbsp butter (for sautéing)

Instructions

 Prepare the Rice

·        Rinse the rice several times until the water runs clear.

·        Soak in water for 30 minutes.

·        Boil water in a large pot.

·        Add 2 tbsp salt.

·        Drain soaked rice and add to boiling water.

·        Boil for 6–8 minutes until rice is al dente (not fully cooked).

·        Drain the rice and rinse with cold water.

·        Set aside.

Prepare the Meat Filling

·        In a deep pan, heat 2 tbsp oil or butter.

·        Add chopped onions, sauté until golden.

·        Add the lamb or beef, and cook until browned.

·        Add turmeric, salt, pepper, and cinnamon (if using).

·        Mix well.

·        Add a splash of water, cover, and simmer until meat is fully tender (30–40 mints).

·        Uncover and let any remaining liquid evaporate.

 

Sauté the Fruits and Nuts

·        In a separate pan, melt butter.

·        Add apricots, raisins, barberries, and nuts.

·        Sauté gently for 4–5 minutes until fragrant and glossy.

·        Mix with the cooked meat.

Assemble the Shah Pilaf

·        Preheat oven to 180°C (350°F).

·        Grease the bottom and sides of a deep, round ovenproof pot with butter.

·        Line the entire pot with Lavash/yufka, letting excess hang over the sides.

·        Add a layer of rice, followed by a layer of meat-fruit mixture.

·        Repeat until all ingredients are used.

·        Top layer should be rice.

·        Fold the overhanging Lavash/yufka to cover the top.

·        Brush top with melted butter.

·        Cover with foil or a lid.

Bake the Pilaf

·        Bake in the oven for 40–50 minutes, or until the crust is golden and crisp.

·        Remove from oven and let rest for 10–15 minutes.

 

Serving

·        Carefully invert the pot onto a large serving platter so the crust is on top like a dome.

·        Slice like a cake to reveal the fragrant rice and filling.

·        Serve hot with yogurt or salad on the side.

Tips

·        A non-stick pot or cake pan with removable bottom makes inverting easier.

·        Use clarified butter (ghee) for deeper aroma.

·        Shah Pilaf can be made vegetarian by using mushrooms and more dried fruits/nuts instead of meat.