1
Soak the rice
30 minSoak the rice in warm salted water for 30 minutes, then rinse.
Pilaf
Shah Plov is the most spectacular rice dish in Azerbaijani cuisine, made by layering saffron rice with chicken, currants and chestnuts in a tin, covering it with pastry, and baking. The waft of saffron released when the baked pastry crust is cracked open makes this pilaf the centrepiece of special occasions.
Step by Step
How to make it?
2
Boil the chicken
15 minBoil the chicken thighs in salted water and remove the bones.
3
Half-cook the rice
20 minBoil the rice in boiling water for 5 minutes and drain; the grains should stay half-cooked.
4
Steep the saffron
5 minSteep the saffron in 2 tablespoons of hot water to release its colour.
5
Layer it
20 minGrease and line the tin with pastry, spread half the half-cooked rice, top with the chicken, currants and chestnuts, then cover with the remaining rice.
6
Seal it
5 minDrizzle over the saffron water and melted butter, fold the pastry to seal, and brush with egg yolk.
7
Bake
60 minBake in an oven preheated to 180°C for 60 minutes, until golden and cooked through.
Reminder
Do not fully cook the rice — leaving it half-cooked balances out with the second cooking in the oven. Seal the pastry crust well, or steam escapes and the pilaf dries out. Allergens: contains wheat (gluten), milk and dairy, egg.
Editor's Note Editörün Notu
If you cannot find chestnuts, toasted almonds give a similar texture; the flavour becomes more neutral but the impressive look for a crowd still holds.
Admin DadaGastro · verified in test kitchen
Reviews
Comments (1)
4.0
4 reviews
%100 recommend it
No comment matching this filter on the first page.
M
Yufka kabuğu bana biraz fazla kalın geldi, alt kısmı hamur gibi kaldı ve hiç gevrekleşmedi. Yine de içindeki pilav gerçekten muhteşemdi, sunumu misafirlerimi çok etkiledi.
E
Haklısınız, yufkayı daha ince açıp üst üste 2 kat kullanmak yerine tek kalın kat sermek gevrekleşmeyi zorlaştırıyor. Bir dahaki sefere yufkayı incelterek denemenizi öneririm.
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