Royal shah pilaf in azerbaijani
0
1087
Kitchen
Eastern
Calorie content
201.7 kcal
Portions
6 port.
Cooking time
120 minutes
Proteins *
5.3 gr.
Fats *
6.3 gr.
Carbohydrates*
37.4 g
Pilaf in Azerbaijani style, baked in a ruddy casing of thin dough, looks truly royal. The dish will amaze both home and guests with its unusual appearance and delicious contents. It is very important to choose the right rice for this kind of pilaf: the cereal must be crumbly. Basmati rice is ideal. We take mutton as the meat component, and the pilaf itself will be wrapped in filo dough - you can buy it in any hypermarket.
Ingredients
Cooking process
First, let's prepare Fig. We place it in a sieve and rinse it well. Then fill with cold water and leave for an hour, after which we rinse again: it is necessary that starch comes out of the rice, and the cereal after cooking is as crumbly as possible. We place the soaked rice in a saucepan, fill it with water so as to cover the cereal by a couple of centimeters and put it on the stove. Add salt to taste and bring to a boil. After boiling, cook it for five to six minutes at a low boil. Then we remove the stewpan from the stove, and put the rice in a colander.
At the same time we prepare dried fruits. Rinse raisins, dried apricots and figs thoroughly in warm water and dry on a towel. We spread the prepared dried fruits in a pan for the meat, mix and continue to fry for one or two minutes. At the end of frying, salt to taste, stir and remove from the stove.
Lay out the filo dough on the table. Melt the butter on the stove or in the microwave until it is liquid. Using a silicone brush, grease the dough sheets with liquid oil. Place the dough with a whole sheet in a round baking dish, hanging the edges outside the mold. Divide the cooked rice into two parts. Put the first part on top of the laid filo dough, level it.
Bon Appetit!