Shah-pilaf in lavash

Let's cook the rice right away. We place it in a sieve and rinse it well under running water. We place the cereals in a saucepan, pour in 250 milliliters of water, put 30 grams of butter and salt to taste. We put the dishes on the stove and bring the contents to a boil. After boiling, cook the rice for twelve minutes with an inactive boil. Then we remove the stewpan from the stove, close the lid and wrap it with a towel for ten minutes - let the cereal steam additionally. Rinse the raisins in warm water, place them in a small bowl and fill them with hot strong black tea. Let the dried fruit soften while we prepare the other ingredients.

Moving on to the meat component. Of course, lamb is ideal for such pilaf. However, the dish will turn out to be no less tasty if you use the usual pork or beef. Dry the meat and cut into small pieces. In a frying pan, heat a couple of tablespoons of odorless vegetable oil. Put the meat in the pan and fry it over medium heat until a light crust appears.

Remove the husk from the onions, wash, dry and cut into thin half rings. Peel the garlic cloves and chop finely with a knife. Put the onion and garlic in a pan with the meat, stir, continue to fry for five to six minutes with stirring.

Add spices: barberry, saffron and red pepper. Salt to taste. Put the raisins squeezed from the tea, mix, fry for a couple of minutes and remove from the stove. Transfer the meat mixture from the pan to the plate. Add vegetable oil to the same pan, heat it. Peel the carrots, wash, dry and cut into thin cubes. Place the carrots in heated oil and fry them until soft for a few minutes. At the end of frying, sprinkle the carrots with sweet smoked paprika and salt, stir and remove from the stove.

In a clean skillet or other thick-walled dish, melt the remaining amount of butter until it becomes liquid.

Cut thin pita bread into long strips. Lubricate them with melted butter using a silicone brush and spread them in a thick-walled pan with a fan, as in the photo.

Divide the prepared rice into two parts. We spread one part on top of the laid pita bread, level it, pour with melted butter.

Put the fried carrots on the rice, level them.

Then put a layer of meat with spices, level it out. Pour butter again.

Cover the meat with the remaining amount of rice, flatten it and pour with butter.

Cover the rice with the hanging edges with an overlap of lavash, forming a flat surface. Pour the pita bread with the remains of butter.

Turn the finished shah-pilaf from the pan upside down onto a flat dish and heat the oven to a temperature of 170 degrees in advance. We put a container with pilaf in pita bread in the oven and bake it for fifty to sixty minutes. During this time, the lavash should acquire a beautiful golden crust.

Serve hot.