Shah Pilaf

Introduction to Shah Pilaf

Shah Pilaf, also known as "polo" or "plov," is a regal dish that hails from the Caucasus region, particularly Azerbaijan. It is widely celebrated for its intricate preparation and majestic presentation. This dish is a staple in Azerbaijani celebratory feasts and is renowned for its richness, flavor, and aromatic qualities. Shah Pilaf is often wrapped in a delicate pastry crust (traditionally, lavash bread) that encloses perfectly cooked rice, nuts, dried fruits, and succulent meat, creating a symphony of flavors and textures. The dish is named after a "Shah" or king due to its grandeur and the stately appearance it offers when presented.

Ingredients

Before diving into the preparation of Shah Pilaf, it's essential to gather all the necessary ingredients, each bringing a distinct flavor and aroma to the dish. The following list includes links to individual ingredients for more details:

• Basmati Rice - 2 cups
• Chicken - 1 kg
• Onion - 2 large, chopped
• Saffron - a pinch
• Butter - 100 grams
• Dried Apricots - 100 grams
• Raisins - 100 grams
• Almonds - 50 grams, sliced
• Lavash Bread - enough to line your cooking pot
• Salt - to taste
• Black Pepper - to taste
• Cinnamon - 1 teaspoon
• Turmeric - 1 teaspoon
• Cardamom - 1 teaspoon

Preparation

Step 1: Preparing the Rice

Begin by rinsing the basmati rice under cold water until the water runs clear. This helps to remove excess starch from the rice, ensuring a fluffy texture. Once rinsed, soak the rice for about 30 minutes in a bowl of cold water, allowing it to soften slightly, which aids in even cooking.

Step 2: Saffron Infusion

While the rice is soaking, take a pinch of saffron and immerse it in a cup of warm water. Allow it to steep while you proceed with other tasks. The saffron imparts a golden hue and fragrant aroma to the dish, enhancing its overall appeal.

Step 3: Preparing the Filling

In a large pan, melt the butter over medium heat and sauté the onions until they become translucent. Add the chicken pieces, seasoning with salt, black pepper, turmeric, cinnamon, and cardamom. Cook until the chicken is evenly browned. Stir in the dried apricots, raisins, and almonds, cooking for an additional 5 minutes to blend the flavors.

Cooking Process

Step 4: Cooking the Rice

In a large pot, bring water to a boil and add the soaked basmati rice. Cook until the rice is al dente, approximately 7 minutes. Drain the rice and pour the saffron water over it, mixing to ensure even coloring.

Step 5: Assembling the Shah Pilaf

Line the base and sides of a heavy-bottomed pot with lavash bread, leaving enough to cover the top once filled. Start layering by placing a portion of the saffron basmati rice as the first layer, followed by a portion of the chicken mixture. Repeat the layering process until all the ingredients have been used, finishing with a layer of rice on top.

Step 6: Baking to Perfection

Fold the excess lavash bread over the pilaf, sealing the top. Cover the pot with a tight-fitting lid and bake in a preheated oven at 180°C (350°F) for about 1 hour. This encapsulation method cooks the pilaf evenly, infusing all the flavors while maintaining the moisture.

Serving and Enjoying Shah Pilaf

Once the Shah Pilaf is fully cooked, carefully invert the pot onto a large serving platter, revealing the golden, crispy lavash encasing. The intricate layers and vibrant colors make this a stunning centerpiece for any dining table. Shah Pilaf is best enjoyed with family and friends, accompanied by chilled yogurt or a fresh salad. For an immersive experience, traditional Azerbaijani music and drinks will transport you to the heart of Azerbaijan, making every bite of Shah Pilaf a royal journey.