Shah Pilaf
Prepared by: Chef Muratcan Sural @muratcansural
Servings: 6 people – Total 4,400 kcal
1 Serving: 730 kcal
Total Cooking Time: 43–54 minutes
Ingredients
- 90 g olive oil
- 110 g (1 piece) dry onion
- 300 g cubed lamb
- 60 g raisins
- 5 dried plums
- 8 dried apricots
- 100 g California walnut
- 10 g turmeric
- 380 g California Calrose rice
- 0.5 g saffron
- 150 g butter
- 6 pieces of lavash
- Spices (Black pepper, Salt) to taste
Preparation
- Sauté the onion over medium heat for 4–5 minutes. Add the meat and dried fruits, then sauté together for 5–7 minutes.
- Add the California walnut and spices; stir for 1–2 minutes to release the aromas.
- Boil the washed and drained California Calrose rice in boiling water for 8–10 minutes (until slightly al dente) and drain.
- Gently mix the boiled California Calrose rice with saffron butter.
- Place the lavash into a greased pot first, then spread a portion of the California Calrose rice over it. Add the meat mixture and cover again with California Calrose rice.
- Finally, cover the top with lavash.
- Cook with the lid closed on low heat for 25–30 minutes.
- After removing from the heat, let it rest for 10 minutes, then serve by turning it upside down.