Azerbaijani cuisine pilaf in lavash. Shah Ash - Royal Pilaf! (Khan plov)

Shah plov - incredible delicious pilaf, which, unlike traditional recipes prepared by a different technology. In this recipe I will tell you how to cook shah-pilaf in pita bread. There is also a recipe in unleavened dough. All ingredients must be prepared in advance. Boil steamed rice until cooked, fry the meat and mix with spices, sauté vegetables in vegetable oil, soak raisins in tea. Then we pack all this beauty in pita bread and bake in the oven. As you can see, there are no special difficulties in cooking shah-pilaf, I will tell you about some of the nuances and secrets in detailed description to the recipe.

Asians prepare shah pilaf on holidays - in the center of the table on a large dish rises pilaf in the form of a hat. This dish is specially marinated with various fresh vegetables- onions, tomatoes, cucumbers. Delicious, just delicious!

• Time for preparing: 1 hour 20 minutes
• Servings: 6

Ingredients for shah-pilaf in pita bread

• 1 thin lavash;
• 500 g of meat;
• 210 g steamed rice;
• 120 g of onion;
• 6 cloves of garlic;
• 150 g carrots;
• 70 g pitted raisins;
• 10 g of barberry;
• 5 g sweet smoked paprika;
• 3 g ground red pepper;
• 2 g Imeretian saffron;
• 120 g butter;
• vegetable oil, salt, pepper.

How to cook shah-pilaf in pita bread

Pour 250 ml of water into the pan, pour rice, add 30 g of butter and salt. After boiling, close the lid, cook for 12 minutes on low heat, and steam for another 10 minutes, covering the pan with a towel.

Pour 2-3 tablespoons into the pan sunflower oil, throw into the heated oil meat, cut into cubes. Usually shah-pilaf in pita bread is cooked with lamb or veal. I am of the opinion that the meat that is most popular in your latitudes is appropriate. Nothing bad will happen to the recipe if pilaf with pork is cooked in central Russia. Learning is just as tasty, rest assured!

Finely chop the onion and garlic, add to the meat, fry for a few minutes all together.

Add raisins soaked in tea, barberry, Imeretian saffron and ground red pepper to the fried meat, salt.

Remove the meat from the pan to a plate. In the same pan, put the carrots cut into cubes, fry until soft for several minutes, sprinkle with salt and sweet paprika.

Melt the remaining butter in a frying pan. Thin pita bread cut into wide strips.

Lubricate them with a thin layer of melted butter and put them in a cast-iron pan with a fan.

Divide the cooked rice in half, put one part on the bottom of the pan, pour over butter.

Then lay out the browned carrots, distribute in an even layer.

Add meat with spices, also level.

We wrap the edges of the pita bread with an overlap, pour with oil. We cover the saucepan with a lid.

We cook shah-pilaf in pita bread for 50 minutes-1 hour in an oven heated to 170 degrees.

We immediately turn the finished shah-pilaf onto a plate, serve hot to the table.

Enjoy your meal! Don't forget to marinate the onions in vinegar - this is a great addition to the dish.

A Turkish proverb says "There are as many types of pilaf as there are cities in the Muslim world." Being the main national dish for the cuisines of most eastern countries (Uzbek, Armenian, Tajik, Turkish, Arabic, etc.), it is prepared differently everywhere. For example, Azerbaijani pilaf is distinguished by a cooking technology that is completely different from the rest, according to which cereals are cooked in a separate bowl and only then combined with the rest of the ingredients.

Shah pilaf is not just rice with meat, but real cooking masterpiece.The pride of Azerbaijani cuisine! The dish got its name for a reason. In eastern countries, the supreme ruler is called shah, and the shape of the shah-plov resembles his crown. The dish is usually prepared for solemn feasts and served to the most dear and respected guests.

The treat not only has an unusual name, but also looks completely different than traditional pilaf. Juicy and at the same time crumbly, soaked in the aromas of spices and meat juice, the rice is hidden inside the "gazmakh" - a crispy lavash crust. Pieces of meat literally melt in your mouth, and dried fruits leave an original sweet and sour aftertaste.

Rice for pilaf

In Eastern countries a good cook only the one whose rice in pilaf turns out to be crumbly is considered. Even if the pilaf turns out delicious, but the rice is boiled, the skill of the cook will be highly questioned.

Experienced chefs know that certain varieties of rice are needed for the perfect pilaf. For shah pilaf in Azerbaijani style, ordinary cereals are not suitable, preference should be given to basmati rice. It absorbs liquid well, is saturated with the aroma of spices, meat and vegetables and does not stick together during the cooking process.

Extensive plantations of this rice are located in India and Pakistan, and these countries are its main suppliers. In literal translation from Hindi, the name "Basmati" means "full of taste." Long slightly curved grains retain their appearance after prolonged languishing, and even having increased by 2-3 times, they do not boil into porridge. The groats have an incomparable, incomparable, light nutty aroma, which makes the taste of pilaf unforgettable.

How to cook rice for Azerbaijani pilaf with dried fruits and meat? Put a pot of water on the stove, bring it to a boil and add rice, thoroughly washed and cleaned of any litter. Stir so that the grains do not stick together, reduce the heat to medium and cook for about 15 minutes, not bringing to full readiness. Groats should be both soft and not. The recommended proportions of water and rice are 1 liter per 250 g of cereal.

Cooking shah pilaf

Ingredients:

• Long-grain rice - 400 g;
• Chicken breast - 700 g;
• Lavash - 2 pcs;
• Onion - 1 pc;
• Carrots - 1 pc;
• Dried apricots and raisins - 70 g each;
• Figs, dates, prunes - 6-8 pieces each;
• Garlic - 5 - 6 cloves;
• Spices for pilaf, salt - to taste;
• Butter.

You can experiment with dried fruits for Azerbaijani pilaf. Cherry plums and pomegranate seeds will help to make the taste more saturated with a slight sourness.

How to cook Azerbaijani pilaf:

1. Rinse rice thoroughly using a fine sieve, soak in warm water for half an hour.
2. Boil water, boil rice in it with the addition of turmeric.
3. Wash dried fruits, cut into small cubes, put in a bowl and pour hot water to loosen up a bit.
4. Prepare an infusion of saffron, which will give the finished pilaf a more beautiful color and pleasant aroma. To do this, pour 1-2 stigmas with boiling water and cover with a lid, leave for 10-15 minutes.
5. Cut sheets of thin pita bread into strips about 5 cm wide.
6. Put the pan on the stove and pour in some olive oil.
7. chicken breast wash, cut into small pieces.
8. Peel the carrots, cut into thin strips. Remove the husk from the onion and garlic, cut the onion into cubes, and chop the garlic.
9. Without waiting until the oil is very hot, put the onion in it and fry until a beautiful golden color.
10. Remove the onion and fry the chicken in the remaining oil, then put the carrots on it, return the onion and, after stirring, hold all the ingredients over medium heat for 5 minutes.
11. Drain excess water from dried fruits and transfer them to a pan with meat and vegetables. Add minced garlic and remove the pan from the heat.
12. Melt the butter in a saucepan and grease the sides of the cauldron with it.
13. Following original recipe For Azerbaijani pilaf, it is necessary to line the dishes with strips of lavash so that their ends hang outward, and each strip overlaps the previous one. They need to completely cover the inner surface of the pan. Lubricate the pita bread with melted butter so that it becomes golden brown during baking.
14. Put 1/3 of the rice in a cauldron, level it, pour over with saffron infusion, put govurma (gravy) on top. And so, layer by layer, alternate rice / saffron infusion of chicken / with dried fruits.
15. Pour the top layer of rice with melted butter and cover with the hanging ends of the pita bread, wrapping them clockwise. Cut off excess.
16. Close the cauldron with a lid and place in an oven preheated to 150 ° C for 40 minutes, then raise the temperature to 180 ° C and hold for another 15-20 minutes.

The royal Azerbaijani shah-pilaf with dried fruits is served hot to the table, cutting the pita bread into identical sectors immediately before the start of the meal. Perfectly complements such a treat - light vegetable salad from fresh tomato with onions and herbs.

Carefully passed down from generation to generation, the secrets of the national Azerbaijani cuisine have been preserved to this day. And although each region of the country has its own type of Azerbaijani shah pilaf, one can still distinguish general principles cooking.

In order for the rice to acquire a pleasant yellowish tint, it should be poured with saffron infusion before cooking. You can replace this expensive spice with more budgetary turmeric by pouring a pinch into the water in which the cereal will be cooked.

In Azerbaijan, shah pilaf is mainly made with chicken and is lean and very juicy. In principle, instead of poultry, you can take the meat of a young lamb or veal. The choice depends on personal preferences, the main thing is that the product is fresh.

The best dish for cooking any pilaf is a cauldron, but in this case, any round thick-walled pot, cast-iron pan or baking dish without a handle that can be placed in a hot oven will do. You can also cook Azerbaijani pilaf with meat in a slow cooker on the "Pilaf" or "Baking" mode. To achieve a beautiful golden brown, 40 minutes after the start of cooking, the treat should be turned over and left for another 20 minutes.

This Azeri pilaf recipe is easy to adapt to your needs. Lenten table, and sweet tooth will definitely appreciate it. Removing meat, onions and carrots from the ingredients, and adding honey or sugar syrup, can be done sweet pilaf in Azerbaijani.

Rinse rice and pour water overnight, rinse in the morning, boil for 3 minutes, put on a sieve. Can be boiled in a slow cooker in the "Cereals" mode.

Dried fruits - raisins, prunes, dates, dried apricots, dried berries washed, large cut into small pieces. Put in a bowl, mix and pour boiling water.

Cut the lamb flesh (I have chicken fillet) in small pieces.

Fry prepared meat vegetable oil, which is poured more than usual so that the finished pilaf is not dry. Cook over high heat, stirring constantly. When the pieces of meat are lightly fried, add the chopped onion and fry for a couple of minutes. Cut the carrots into cubes, onions into half rings and add to the pan, fry everything together for another 2 minutes. Add your favorite spices to your liking.

Pour dried fruits, salt, cook, stirring for a couple more minutes.

Mix the rice with the contents of the pan. We taste, add salt, pepper and other spices, if necessary. Remove the pan from the heat and add the finely chopped garlic.

Dense thin pita bread (4-5 sheets) cut along the longest side into strips of about 5 cm wide. The length of the strips should be enough to cover the pilaf from above. Brush each strip with softened butter.

We pour out the pilaf, compact it a little and cover it on top with strips of pita bread. Additionally, you can "strengthen" the bottom and sides with pieces of pita bread.

Lubricate the top sheets of pita bread with the remaining butter. Turn on the "Baking" mode, cook pilaf for 1 hour. After the pilaf is cooked, let it stand in the bowl for 5 minutes so that the pita bread dries up and turn it over onto a wide dish. Make sure that the pita crust is well dried and reddened, otherwise the pilaf on the dish will not hold its shape.

Calories: Not specified
Time for preparing: 120 min

Shah pilaf in Azerbaijani from Stalik Khankishiyev is a delicious hot dish that will decorate any festive table. This pilaf got its name for a reason. It has a number of differences from . To prepare it, you need a special cauldron or a round brazier. In a cauldron put a thin unleavened dough or, as in this recipe, thin pita bread, cut into wide strips, put the rest of the ingredients on the dough and bake in the oven, before serving, turn the cauldron upside down, put pilaf on a dish - you get a hat, like the shah himself!
It will take 120 minutes to cook. The ingredients in this recipe will make 6-8 servings.

Ingredients:
- thin lavash - 1 pc.;
- butter - 100 g;
- beef - 600 g;
- basmati rice - 300 g;
- carrots - 2 pcs.;
- onion - 2 pcs.;
- barberry red and black - 3 teaspoons;
- chili pepper - 1 pc.;
- zira - 1 teaspoon;
- raisins, prunes, apricots - 100 g;
- Imeretian saffron - 1/2 teaspoon;
- a mixture of spices for pilaf - 2 teaspoons;
- vegetable oil, salt, pepper.

Recipe with photo step by step:

We cut the beef large pieces, dry the meat with a paper towel, fry in heated vegetable oil for several minutes until golden brown.




Separately, we sauté onions and carrots in vegetable oil until soft. Add browned vegetables to meat.




Add red and black barberry.




Pour raisins, apricots and prunes with boiling water, rinse, add to meat and vegetables.






Pour zira, a mixture of spices for pilaf, Imereti saffron, salt to taste, add chili pepper cut into rings. Fry the meat with seasonings over moderate heat for 15-20 minutes.




Thin pita bread is cut into wide ribbons, put in a cauldron or brazier, greased with butter so that the ends hang down along the edges.




Boil basmati rice until half cooked. We put half of the boiled rice on the pita bread.




Then spread the beef with vegetables and seasonings on the rice.






Put the rest of the rice over the meat.




Spread the pieces of butter on top.




We wrap the ribbons of pita bread on pilaf, pour with melted butter.




We close everything with a sheet of foil.




We put in the oven, cook for 1 hour at a temperature of 160 degrees Celsius.




We turn the finished pilaf on a dish, cut off the top before serving.




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15.03.2018

Do you want to surprise your loved ones and guests? original dish? Then cook pilaf in pita bread in the oven. It will amaze not only with its unusual presentation and appetizing appearance - its taste is beyond praise!

How to cook pilaf "Padishah"?

This dish has a unique aroma and amazing taste. It includes a bread cake - thin Armenian lavash. That is why some housewives call this dish “Armenian pilaf in lavash”, but this is a component of Azerbaijani cuisine. Its recipe was invented by Azerbaijani culinary specialist Shah-Huseyn Karimov.

Cooking a dish will take time - at least an hour and a half for preparation and 1 hour 10 minutes will take the heat treatment process itself. But the result is worth it! You will get a real culinary masterpiece that will decorate any holiday table.

Ingredients:

• thin pita sheets (ready-made);
• long grain rice - 4 cups;
• melted butter - 300 g;
• lamb (pulp without bone) - 1 kg;
• onion turnip - 400 g;
• turmeric powder, saffron - one pinch each;
• dried apricots, cherry plums, barberries, raisins, chestnuts - 150 g each;
• salt;
• water - 5 liters.

On a note! The number of pita sheets depends on the size of the cake. If you take a rectangular long one, you will need about 5-6 sheets. If you use a round one (about the size of a dessert plate), then the number of sheets will need to be doubled or tripled.

Cooking:

1. Pour rice with cold water and salt (per liter of liquid - 1 tablespoon) for a couple of hours.
   
2. Boil a pinch of saffron with 50 ml of boiling water. The spice should be infused for 20 minutes, then strain the water.
   
3. Cut pita bread into strips up to 5 cm in size. Their length should be twice the height of the form.
   
4. Wash the meat, cut into medium pieces (about 3 x 3 cm), fry in vegetable oil.
   
5. Cut the onion into half rings. Fry it until golden brown.
   
6. Put the fried onion into the meat. Add raisins, barberry. Simmer for about 5-7 minutes over low heat.
7. Boil water in a saucepan, salt.
8. Drain the water where the rice has soaked. Rinse it at least 7 times.
9. Pour rice into boiling water. Boil until done.
   
10. Drain the water. Pour boiling water over the rice. Put in it a piece of oil, saffron, turmeric, diluted in 2 tables. spoons of boiling water.
11. Time to turn on the oven! It should heat up to 180°.
12. Take a baking dish, a saucepan or a cauldron. Brush well with melted butter.
13. Lay out the bottom and all walls of the form with pieces of pita bread, leaving no gaps. Arrange them overlapping one another so that they lie in two layers. Lubricate the space between them with oil. The edges of the pita bread should hang from the walls of the dishes.
    


14. Put dried apricots, raisins on top of it.
15. Spread a layer of lamb on top.
16. Cover the meat with another layer of rice, then add the dried fruits.
17. Alternate these ingredients, but always finish with rice.
18. Start sealing the pilaf. Fold all the free edges of the pita bread alternately on the pilaf, “wrapping” it. Grease the top of the product with melted butter.
    
19. Send pilaf to a preheated oven. He must spend one hour there.
20. Turn the finished shah-ash onto a beautiful plate, cut with a sharp knife.

On a note! The royal dish - Shah pilaf in pita bread is definitely not eaten alone, so the number of ingredients in the recipe is indicated based on a large company. If there are few eaters, then the weight of the components can be reduced.

Shah-ash for beginners: a simplified recipe

This complex multi-component dish cannot be quickly made. . But the recipe can be slightly modified. If you are interested in the question of how to cook pilaf in pita bread from more familiar ingredients, we advise you to move away from classic recipe and use the adapted one.

Ingredients:

• Armenian lavash - 4-5 pieces;
• Basmati rice (it does not require such a long soaking) - 1 kg;
• veal or chicken meat from the thighs (breast will not work) - 800 g;
• olive oil - 3 table. spoons;
• butter - 1 pack (about 50 grams will be used to coat the mold, the rest - to pilaf and pour pita bread);
• carrots - 2 things;
• onions - 5 pieces;
• garlic - 4 cloves;
• dried fruits - raisins, pitted dates, dried apricots (each 100 g);
• salt;
• water, turmeric.

Cooking:

On a note! If pilaf in pita bread in the oven is cooked correctly, then the rice will be crumbly. This is what makes it different from a rice cake.