Chef-tested recipe
Azerbaijan’s showpiece pilaf: saffron-scented rice, tender lamb, chestnuts and dried fruit enclosed in a crisp golden lavash crust.
Shah plov, often called crown pilaf, is designed for celebration. The rice and savory-sweet filling are enclosed in buttered lavash, baked until crisp, then inverted whole and opened at the table.
Recipe at a glance
- Servings
- 8 servings
- Prep Time
- 45 minutes
- Cook Time
- 1 hour 30 minutes
- Total Time
- 2 hours 15 minutes
- Cuisine
- Azerbaijani
- Course
- Main Dish
- Best Served With
- Serve with fresh herbs, tomato-cucumber salad, pickles and yogurt-based accompaniments.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Deep round ovenproof potpaid link
- Large saucepanpaid link
- Skilletpaid link
- Pastry brushpaid link
- Large serving platterpaid link
Ingredients
- 600 g aged basmati ricepaid link
- 800 g lamb shoulder, cut into 3 cm cubes
- 200 g onions, sliced
- 200 g cooked peeled chestnutspaid link
- 120 g dried apricots, halvedpaid link
- 80 g raisins
- 50 g butter for the filling
- 130 g butter, melted, for rice and lavash
- 1 g saffron steeped in 80 ml hot water
- 8–10 large thin lavash sheets
- 8 g salt, plus salt for rice waterpaid link
- 2 g black pepper
Preparation Overview
Prepare the lamb and fruit filling separately, parboil the rice, then line a deep ovenproof pot with overlapping buttered lavash. Layer rice, saffron, butter and filling before sealing the top with more lavash and baking until deeply crisp.
Method
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Rinse and soak rice for 30 minutes. Boil in well-salted water until about 70 percent cooked, then drain.
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Melt 50 g butter in a pan. Brown lamb, add onions, salt and pepper, then cook gently with a splash of water until tender, about 40 minutes.
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Add chestnuts, apricots and raisins to the lamb for the final 10 minutes. Keep the mixture relatively dry.
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Heat oven to 180°C. Brush a deep round ovenproof pot generously with melted butter.
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Line the pot with overlapping lavash, allowing long edges to hang over the rim. Brush each sheet lightly with butter.
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Add half the rice, spoon over some saffron infusion and butter, then spread the lamb mixture. Cover with remaining rice, saffron and butter.
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Fold the lavash over the top to enclose the rice completely. Brush with more butter.
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Bake for 50 to 60 minutes until the crust is crisp and golden.
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Rest 10 minutes, invert onto a large platter and cut open at the table.
Beginner Technique Notes
- Keep the rice undercooked before baking so it finishes without becoming soft.
- The meat filling should not be watery or it can soften the lavash crust.
- Overlap the lavash thoroughly so the shell holds together when inverted.
Tips and Variations
- Bloom saffron in hot water for at least 15 minutes.
- Use a heavy round pot for even browning.
- Fruit and nut combinations vary; preserve the balance between savory lamb and gentle sweetness.
Storage
Refrigerate leftovers for up to 3 days. Reheat uncovered in a moderate oven when possible to restore some crispness to the lavash.
Nutritional Value
Approximately 760 kcal, 30 g protein, 90 g carbohydrate and 30 g fat per serving.
Allergen Notes
Contains gluten, milk and tree nuts through chestnuts. Check lavash ingredients for additional allergens.
Frequently Asked Questions
Why is it called Shah Plov?
The name evokes a royal or kingly presentation, appropriate to the dramatic crown-like lavash shell.
Can I assemble it ahead?
Prepare the filling and rice ahead, but line and bake the lavash shortly before serving for the crispest crust.
