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.

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Here's a detailed recipe for Kuwaiti Machboos (مجبوس كويتي)—a national treasure of Kuwait.

 

This version typically features richly spiced chicken or lamb, dried limes (loomi) for a signature tang, and fragrant basmati rice cooked in a flavorful homemade stock.

Traditional Recipe of Kuwaiti Machboos

Spiced Meat and Rice with Loomi (Dried Lime)

Preparation Time: 30 minutes

Cooking Time: 1.5 – 2 hours

Serves: 5–6 people

Ingredients

For the Chicken  

·        1 whole chicken (about 1.5 kg), cut into large pieces

·        2 tbsp vegetable oil or ghee

·        2 medium onions, finely chopped

·        6 cloves garlic, minced

·        1 tbsp fresh ginger, grated

·        2 dried black limes (loomi), pierced with a fork or knife

·        2 bay leaves

·        4–5 green cardamom pods

·        1 cinnamon stick

·        5–6 whole cloves

·        1/2 tsp whole black peppercorns

·        1 tsp ground turmeric

·        1 tsp ground cumin

·        1 tsp ground coriander

·        1/2 tsp ground cinnamon

·        1/2 tsp paprika or chili powder (optional)

·        Salt and black pepper to taste

·        4–5 cups water

 

For the Rice

·        2 cups basmati rice, rinsed and soaked for 30 minutes

·        1 large tomato, finely chopped

·        1 small green chili, slit (optional)

·        1/4 tsp saffron threads soaked in 2 tbsp rose water or warm water

·        1/4 cup raisins (optional)

·        1/4 cup toasted slivered almonds or pine nuts (for garnish)

1 tbsp ghee or butter

Instructions

Cook the Meat

·        Heat oil or ghee in a large heavy pot over medium heat.

·        Add chopped onions and sauté until golden brown.

·        Stir in the garlic and ginger; cook for another minute until fragrant.

·        Add the meat and brown it well on all sides.

·        This caramelization is the key to deep flavor.

·        Add all the spices and whole aromatics: turmeric, cumin, coriander, cinnamon, black peppercorns, cardamom, bay leaves, cloves, loomi, and paprika if using.

·        Season with salt and pepper, and then pour in water to cover the meat.

·        Bring to a boil, skimming off any scum that floats to the top.

·        Lower the heat and simmer covered:

For chicken: simmer about 45 minutes

For lamb: simmer about 1.5 hours, until tender

·        Once cooked, remove the meat and set aside.

·        Strain and reserve the stock.

Cook the Rice

·        In the same pot (or a new one), melt 1 tbsp ghee or butter.

·        Add the chopped tomato and green chili (if using); cook until the tomato breaks down and softens.

·        Add the drained rice and stir gently to coat the grains in flavor.

·        Add reserved stock about 3 to 3.5 cups.

·        Gently stir in the soaked saffron and loomi.

·        Bring to a boil, and then reduce heat to low.

·        Cover the pot tightly and simmer for about 15–20 minutes, or until rice is cooked and fluffy.

·        In the last 5 minutes, place the cooked meat back on top of the rice, cover, and let it steam together.

·        While the rice finishes cooking, toast the almonds or pine nuts in a dry pan or with a little ghee until golden.

·        If using raisins, you can also lightly sauté them until plump.

·        Once rice is done, let it sit covered for 10 minutes, then fluff gently with a fork.

·        Garnish with toasted nuts, raisins, and chopped parsley.

Serving

·        Serve Machboos hot with:

·        Daqoos (a spicy tomato-garlic sauce)

·        Yogurt or cucumber Raita

·        Pickled vegetables or green salad

 

Tips

·        Loomi (dried lime) is the soul of Kuwaiti Machboos—look for whole black dried limes in Middle Eastern stores.

·        Browning the meat well early on enhances flavor depth.

·        Soaking the rice helps prevent mushiness and ensures fluffiness.

·        For even richer flavor, use ghee instead of oil.

 

Would you like me to include a recipe for Daqoos sauce as well? It's the perfect companion to Kuwaiti Machboos!

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