Azerbaijani Shah Pilaf (Şah Plov)
Şah Plov Shah PlovSay it: shah PLOHV
Shah pilaf is the majestic centerpiece of Azerbaijani festive tables, especially at weddings and celebrations. This luxurious rice dish features fragrant saffron-infused basmati rice layered with tender lamb or chicken, dried fruits, and nuts, all encased in a thin, golden crust of lavash bread called qazmag. The contrasting textures and sweet-savory flavors make it truly regal. When the pilaf is inverted onto a platter, the crispy lavash crown breaks to reveal the steaming, aromatic filling inside.
Azerbaijani Shah Pilaf (Şah Plov)
Şah Plov, Shah Plov
Pronounced shah PLOHV
- Serves
- 6
- Prep
- 40 min
- Cook
- 1 hr 30 min
- Total
- 2 hr 10 min
- Level
- Medium
Also egg-free.
Allergens: contains gluten, milk, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Rinse the basmati rice in several changes of cold water until the water runs clear. Soak in warm salted water for 30 minutes, then drain.
Steep the crushed saffron in the warm milk for 15 minutes. Melt 2 tbsp (30 g) butter and mix with half the saffron milk; set aside.
In a large skillet, heat 2 tbsp (30 ml) oil over medium heat. Add the sliced onions and cook until soft and golden, about 10 minutes. Transfer half the onions to a plate.
Season the meat with salt, pepper and turmeric. In the same skillet, add the remaining oil and brown the meat on all sides until golden, about 8 minutes. Add the reserved onions, ½ cup (120 ml) stock, cover and simmer until the meat is tender, about 25-35 minutes. Stir in the dried apricots, raisins, almonds and pistachios and cook 5 minutes more. Remove from heat.
Bring a large pot of salted water to a boil. Cook the drained rice for 6-7 minutes until al dente. Drain and rinse with cold water to stop cooking.
Line a heavy 4-5 quart (4-5 liter) oven-safe pot or Dutch oven with the lavash bread, overlapping pieces to cover the bottom and sides completely, allowing some overhang.
Layer half the par-cooked rice in the pot. Drizzle with half the saffron-butter mixture. Add the meat and fruit mixture, then top with the remaining rice. Press down gently. Drizzle with the remaining saffron milk and dot with the remaining 2 tbsp (30 g) butter cut into small pieces. Pour over the remaining 1 ½ cups (360 ml) warm stock.
Fold the overhanging lavash over the top of the rice to completely enclose it. Cover tightly with a lid or foil.
Bake in a preheated 350°F (175°C) oven for 45-50 minutes until the lavash is deep golden and crisp. Remove from oven and let rest 10 minutes.
Carefully invert the pot onto a large serving platter. The golden lavash crust will form a crown. Break the top open at the table to release the fragrant steam.
Regional variants
Some Azerbaijani families add chestnuts or barberries to the fruit-nut mixture. A modern version sometimes replaces lamb with chicken or omits meat entirely for a vegetarian celebration pilaf.
Cook's notes
- Use the thinnest lavash you can find; if unavailable, substitute with 4-5 sheets of filo brushed lightly with butter.
- The rice should be only partially cooked before layering so it finishes steaming inside the crust without becoming mushy.
- For best color, choose high-quality saffron and let it steep long enough to release its vibrant hue and aroma.
Serve with
Serve with fresh herbs (cilantro, dill, tarragon), pickled vegetables, and a bowl of tangy yogurt or ayran.
Make ahead and storage
The meat and fruit filling can be prepared a day ahead and refrigerated. Assemble and bake the pilaf just before serving for the crispiest crust.
