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Shah-pilaf in azerbaijani

0
1112
Kitchen Eastern
Calorie content 160.4 kcal
Portions 4 port.
Cooking time 75 minutes
Proteins * 5.5 gr.
Fats * 5.5 gr.
Carbohydrates* 33.5 g
* per 100 gr. product
Shah-pilaf in azerbaijani
Content

Such pilaf can be cooked on a festive table - it looks impressive, it turns out to be very satisfying and immediately attracts attention. Pilaf on lamb, with the addition of raisins, dried apricots and barberry, decorated in a thin lavash shell and baked until golden brown will undoubtedly be remembered and will leave pleasant impressions. The most interesting thing is the serving: we cut the crispy pita bread into "slices", and under them the steaming juicy aromatic rice with colorful additives is scattered.

Ingredients

Cooking process

step 1 out of 14
Dry the lamb with paper towels and cut it into small cubes. In a frying pan, heat a small amount of odorless vegetable oil, as well as a piece of butter. Put the meat in a pan and fry it over medium heat until a crust appears.
step 2 out of 14
Peel the onions, wash, dry and cut into thin half rings. Peel the carrots, wash, dry and cut into thin cubes. Put the onions and carrots in a pan with the lamb, stir, continue to fry for five to six minutes with stirring.
step 3 out of 14
At the same time, we prepare dried fruits. Rinse raisins, dried apricots and barberry and fill with hot water for five to seven minutes to soften.
step 4 out of 14
Then drain the water from the dried fruit. Dried apricots are not cut into small pieces. Pour the chopped dried apricots, raisins and barberries into the pan for the meat, mix and continue to fry for one or two minutes.
step 5 out of 14
At the end of frying, add salt to taste, black ground pepper, cumin. Mix and remove from the stove.
step 6 out of 14
Let's cook rice. We place it in a sieve and rinse it well. We place the cereal in a saucepan, fill it with water so as to cover it by a couple of centimeters and put it on the stove. Bring the rice to a boil. After boiling, cook it for seven minutes at a low boil. Then we remove the stewpan from the stove, drain the water - the rice should remain crumbly.
step 7 out of 14
We put the thin pita bread with a whole cloth in a round baking dish. Separately melt the butter to a liquid state. Lubricate the pita bread with melted butter using a silicone brush.
step 8 out of 14
Divide the cooked rice into two parts. We spread the first part on top of the laid pita bread, level it. Place the prepared mixture of meat, carrots and dried fruits on top.
step 9 out of 14
Then we spread the second part of the rice, level it out. Raise the hanging edges of the pita bread and cover the rice with them. Lubricate with butter.
step 10 out of 14
We are trying to level the surface layer of pita bread. Smooth it with our hands, pouring the rest of the butter.
step 11 out of 14
We close the pilaf in pita bread with foil with the shiny side inward, squeeze the edges tightly.
step 12 out of 14
Preheat the oven to a temperature of 150 degrees. We put a container with pilaf in pita bread in the oven and bake it for forty minutes. Then we remove the foil, increase the oven temperature to 180 degrees and let the pita bread brown for another twenty minutes. Lavash should acquire a beautiful golden crust.
step 13 out of 14
We take out the finished shah-pilaf from the oven and let it stand in the form for ten minutes, so that the bottom crust of the pita bread is slightly saturated with meat juice. Then turn the shah-pilaf upside down on a flat dish.
step 14 out of 14
Serve hot.

Bon Appetit!

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