Food Blogger Mai Hendi chose a traditional Azerbaijani meal, called “Shah Pilaf” (translated as crown pilaf) so that you can serve it at parties and on special occasions.
[caption id="attachment_332110" align="aligncenter" width="1124"]
Food blogger Mai Hendi[/caption]
Ingredients
3 Cups Basmati Rice
1 Kg of Boneless Lamb
2 tbsp of Ghee
5 Onions (medium size)
3/4 Cup of Dried Apricots
1 tsp of Cumin Powder
1 tsp of Cumin Seeds
1 tsp of Paprika
1/2 cup of Raisin
Salt & Black Pepper
A pinch of Saffron
Saj bread (Lavash)
*Method
Slice the onion and place the ghee on the pan. Put the meat and onion and leave them on medium heat and stir until it turns brown on all sides.
Then, add the spices and the salt (according to your taste) and stir a little, add the apricots and raisins. Add from half to 3/4 cup of boiling water and turned on low heat.
Soak the saffron in a quarter cup of hot water. Place the rice in the pot, add ghee or oil and put a cinnamon stick and laurel leaf and a cardamom. Stir for two minutes and put the boiling water and go on according to the regular way.
Bring an oven-safe pan, grease it from the bottom and the sides with ghee, and spread the saj bread. Place it also on the sides in a way that it should cover the bread on the bottom, and put each layer on the next.
Place the lavash so that it hangs over the edges of the pan. Grease each piece of the flatbread with ghee. Put a layer of rice in the pan (1/2 of the amount), then put the meat with the sauce and repeat with a layer of rice.
Make sure that you put the lavash in an appropriate way, close the lid of the large pan and put it in the oven till the bread’s color turns red and bon appétit!
Contributed by Omnia Ahmed
[caption id="attachment_332109" align="aligncenter" width="1080"]
Shah Pilaf[/caption]
Follow the latest news on Google News
