Shah Pilaf – A Traditional Azerbaijani Rice Dish

Shah ( King) Pilaf, also known as Shah Plov, is a luxurious and aromatic rice dish from Azerbaijani cuisine. This rich and flavorful dish combines basmati rice with a mix of tender meat, dried fruits, chestnuts, caramelized onions, and a hint of saffron infusion. It is a popular dish often served during special occasions and gatherings. Its unique blend of savory and sweet flavors, along with the addition of saffron, makes it a favorite for those looking to indulge in an authentic and hearty meal. The preparation of Shah Pilaf is an art form, requiring patience and attention to detail, but the result is a stunning and delicious dish that’s sure to impress.

Ingredients

To prepare Shah Pilaf, you will need the following ingredients:

2-2.5 cups basmati rice: Basmati rice is known for its long grains and fragrant aroma, making it the ideal choice for this dish.

500 grams cubed meat: Lamb or beef are commonly used in Shah Pilaf, providing a rich and savory base for the dish.

150-200 grams dried plums: These add a unique sweet-tart flavor to the pilaf.

150-200 grams chestnuts: Chestnuts lend a sweet, nutty flavor and texture that complements the other ingredients.

150-200 grams dried apricots: These provide a sweet and tangy contrast to the savory elements of the dish.

150-200 grams raisins: Raisins add an extra layer of sweetness and a chewy texture.

3 medium-sized onions: Onions are caramelized to bring out their sweetness and enhance the overall flavor profile.

250-300 grams butter: Butter adds richness and depth of flavor to the dish.

Salt: Salt is used to season the pilaf and balance the flavors.

Turmeric: A spice that adds color and earthy flavor.

Saffron infusion: Saffron, known for its delicate and floral flavor, is infused with hot water to be drizzled over the rice for a burst of color and aroma.

For the dough you can use lavash from supermarkt

Preparation Steps

Cooking the Meat

Begin by placing the cubed meat in a pot and adding enough water to cover it. Boil the meat until it becomes tender and fully cooked. This may take some time depending on the type of meat used, so be patient. The meat should be soft enough to break apart easily with a fork.

Preparing the Chestnuts

Make small cuts at the top and bottom of the chestnuts and soak them in water for a few minutes. Then, boil the chestnuts for about 5 minutes to soften their shells. Once cooked, remove the outer shells and set the chestnuts aside.

Caramelizing the Onions

Slice the onions thinly and place them in a pan. Sprinkle a pinch of salt over the onions and stir. Add 100 grams of butter to the pan and caramelize the onions over low heat, stirring occasionally to prevent burning. The goal is to achieve a golden brown color and a sweet, rich flavor.

Cooking the Dried Fruits

In the same pan used for the onions, add the dried fruits: raisins, chopped apricots, dried plums, and chestnuts. Add 1 tablespoon of butter and stir until the butter melts, allowing the dried fruits to soak in the rich flavors of the butter. Once well mixed, transfer the fruits to a separate plate.

Preparing the Meat Mixture

In the same pan, add the boiled meat, 1 tablespoon of butter, 1 teaspoon of turmeric, and 2 tablespoons of cooking water. Stir everything together for a few minutes to combine the flavors before turning off the heat.

Preparing the Rice

Rinse the basmati rice thoroughly and soak it in water with a pinch of salt for about 30 minutes. In a large pot, bring water to a boil and add salt. Add the soaked rice and cook it until it is slightly undercooked, with a little firmness left in each grain. Drain the rice and stir in 1 tablespoon of butter.

Assembling the Pilaf

Preheat a pot that can go into the oven. Grease the pot with margarine and line it with layers of the lavash. Place half of the rice in the pot, then drizzle a few tablespoons of saffron infusion over the rice to give it a golden hue. Next, add the prepared dried fruits, cooked onions, and the cooked meat mixture. Cover with the remaining rice and drizzle more saffron infusion on top. Fold the lavash layers inward to cover the pilaf completely.

Baking the Shah Pilaf

Grease the top dough layer and cover the pot with a lid that is oven-safe. Place the pot in a preheated oven at 200°C (390°F) and bake for 30 minutes. After 30 minutes, remove the lid and continue baking for another 30 minutes to allow the top to become crispy and golden. Keep an eye on the pilaf during baking, as oven temperatures can vary.

Serving the Shah Pilaf

Once the pilaf is fully cooked, carefully invert the pot onto a serving dish. The rice should slide out in a perfect dome shape. The crispy layers of dough on the top will provide a delightful contrast to the tender rice and flavorful fillings inside.

Shah Pilaf is a dish that brings together a variety of textures and flavors, from the rich, savory meat to the sweet dried fruits and buttery rice. The saffron infusion adds an aromatic touch, while the golden crust formed by the dough provides an extra layer of indulgence. Whether you are preparing this dish for a special occasion or simply want to enjoy a flavorful and hearty meal, Shah Pilaf is a recipe that will satisfy both your appetite and your senses. Enjoy this Azerbaijani delicacy with friends and family, and savor the unique blend of flavors that make it a beloved part of Azerbaijani cuisine.