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Shakh-pilaf according to the recipe of Stalik Khankishiev

0
1482
Kitchen Eastern
Calorie content 187.2 kcal
Portions 6 port.
Cooking time 90 minutes
Proteins * 5.4 gr.
Fats * 3.7 gr.
Carbohydrates* 39.6 g
* per 100 gr. product
Shakh-pilaf according to the recipe of Stalik Khankishiev
Content

A very spectacular dish that can be served to guests and surprise even the most sophisticated. A feature of this author's recipe is the use of baked chestnuts - they change the texture of pilaf and add a pleasant specific taste. If there are no chestnuts, or you don't like them, you can use prunes as an alternative. We recommend serving such pilaf immediately after cooking, hot - with heat, and cut into portions right on the table.

Ingredients

Cooking process

step 1 out of 11
The first step is to prepare the chestnuts. We wash them, dry them and place them on a baking sheet. Bake until soft and a dark crust appears. Depending on the size of the chestnuts, this may take a different time: 20-40 minutes. We will periodically wake up the chestnuts and conclude that they are ready. While still hot, cut the fruit crosswise and peel it. At the same time, we wash the raisins and dried apricots in warm water, after which we sprinkle the dried fruits on a towel and let them dry. If the dried apricots are too large, cut them into pieces.
step 2 out of 11
Let's cook rice. Fill it with cold water and leave it for an hour. After that we rinse well. We place the cereals in a saucepan, fill with water in the specified amount, add a teaspoon of salt, saffron and cook after boiling for twelve to fifteen minutes until half cooked. Then remove the pan from the stove, drain the water - the rice should remain crumbly.
step 3 out of 11
Dry the lamb with paper towels and cut it into small cubes. Peel the onions, wash, dry and cut into thin half rings.
step 4 out of 11
Heat a small amount of butter in a frying pan (about 25 grams of the total indicated amount). Put chopped onions in a pan and fry them over medium heat until a pronounced blush appears.
step 5 out of 11
Then put the pieces of lamb in the pan to the onion.
step 6 out of 11
Fry the meat until the pieces on the surface change color from pink to pale brown. After that, add half a teaspoon of salt, raisins, dried apricots and peeled baked chestnuts. Mix everything together, keep it on the stove for another half minute and remove from heat.
step 7 out of 11
Melt the remaining amount of butter to a liquid state and grease sheets of thin pita bread with it using a silicone brush. Put the oiled pita bread in a baking dish. It is important that the form (this can be, for example, a saucepan) has thick walls, otherwise the lavash can burn out during long baking.
step 8 out of 11
Put half of the prepared rice on top of the pita bread, laid in a mold. Put a mixture of meat and chestnuts on it. The final layer is the second half of the rice. Align the surface.
step 9 out of 11
Raise the hanging edges of the pita bread and cover the rice with them. Smooth the folds with our hands.Grease the surface generously with butter. We close the form with a lid. Alternatively, you can close the pilaf in pita bread with the shiny side inward, tightly squeezing the edges.
step 10 out of 11
Preheat the oven to a temperature of 180 degrees. We put the form with pilaf in pita bread in the oven and bake it for an hour. Lavash should acquire a beautiful golden crust. We take out the finished shah-pilaf from the oven and turn it upside down on a flat dish.
step 11 out of 11
Cut a circle in the center of the pita bread. It can be cut into portions and served separately with pilaf. Serve hot pilaf on the table. The best addition is fresh vegetables.

Bon Appetit!
 

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