Shah Pilaf (IRAN)


  • 1.5 cups basmati rice
  • 0,33 lb of butter
  • 0,44 lb of lamb (pre-cooked)
  • 0,22 lb chestnuts
  • 0,22 lb of dried apricots
  • 1 onion
  • 1 teaspoon of salt
  • 1 teaspoon turmeric
  • 0,22 lb of raisins
  • 1 teaspoon of black pepper
  • 0,22 lb of low plum
  • A pinch of saffron
  • 6 pieces of lavash

Chop the onions julienne. Chop the lamb meat into cubes.

Mix the precooked lamb and onions in a bowl.

Add the plums, raisins and dried apricots and mix.

Then add black pepper, salt and turmeric and leave to cool.

Soak basmati rice in salted water for about 2 hours.

After washing the rice with plenty of water, cook it in boiling water.

Drain the cooked rice. In the meantime, melt the butter and add it to the rice and mix.

After brewing saffron in boiling water, mix it with rice and add salt to it.

Cut the lavash according to the size of the pot. Arrange the lavash nicely in the pot.

Add some of the rice to the lavash. Make a hole in the middle.

Spread the meat and dried fruits evenly on both the pit and the rice.

Pour the remaining pilaf over the meat and cover with lavash.

Bake the pilaf for about 40 minutes in a preheated 352 degrees oven.

You can serve shah pilaf with sautéed dried fruits.

ENJOY YOUR MEAL
 

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