Shah pilaf with lamb

Soak the rice in cold water for one hour, then rinse until transparent. Put the cereals in a saucepan, add turmeric and salt to taste. Fill with water in such an amount that the liquid covers the cereal with a layer of one and a half to two centimeters. Cook the rice until half cooked for twelve minutes. After cooking, the cereal should remain crumbly. We put the boiled rice in a colander and let the broth drain. We wash the lamb, dry it and cut it into small pieces. Fry them in a pan until the color changes - two to three minutes. Add carrots cut into strips and onions cut into thin half rings. We mix. At the same time, we wash the raisins and dried apricots in warm water, dry the dried fruits and add to the lamb pan, salt to taste, add the seasoning for pilaf, mix. Peel the garlic, chop it with a knife and also add to the lamb. We simmer everything together for ten minutes and remove from the stove.

We cut thin Armenian lavash with scissors into long strips about five to seven centimeters wide. Melt the specified amount of butter to a liquid state. We place the strips of pita bread in a thick-walled baking dish on top of each other, as shown in the photo. We generously grease the surface of the pita bread with liquid butter using a silicone brush.

Put a layer of cooked rice on top of the prepared pita bread.

Place a layer of lamb with dried fruits on it. Thus, we alternate the layers of prepared products. Flatten the top layer of rice. Pour in half a glass of water.

Cover the laid pilaf with the edges of the pita bread hanging from the mold. Grease the surface liberally with the remaining butter.

We close the form with a lid, if any, or tighten it with foil with the shiny side inward, press the edges tightly.

Preheat the oven to a temperature of 200 degrees. We put pilaf in the oven and bake it for forty to fifty minutes. Fifteen minutes before readiness, remove the lid or foil and let the pita bread brown well. Then we take out the shah-pilaf from the oven and turn the resulting "barrel" upside down on a flat dish

We serve shah-pilaf hot immediately after cooking. We cut into portions already on the table just before use.