Shah plov

Method

1. 1

   Step 1

   Soak the rice for 1 hour. Parboil in plenty of salted boiling water until just soft outside but still firm in the centre, about 6 minutes. Drain and rinse.

   • 8 min
   • high heat
   • Stockpot / large pot (opens in a new tab)
2. 2

   Step 2

   Brown the lamb in the oil, add the onions (opens in a new tab) and fry until golden. Season with salt and pepper (opens in a new tab), add a splash of water and braise covered until tender. Stir in the dried fruit and cinnamon (opens in a new tab) for the last 10 minutes.

   • 45 min
   • medium-low heat
   • Frying pan / skillet (opens in a new tab)

   Food safety: Wash hands and boards after handling raw meat.

   

3. 3

   Step 3

   Heat the oven (opens in a new tab) to 180 °C. Brush a 22–24 cm heavy pot generously with butter (opens in a new tab). Line it with overlapping flatbreads, letting them hang over the rim, brushing every layer with butter.

   • 10 min
   • 180°C
   • Dutch oven / casserole pot (opens in a new tab)
   • Oven (opens in a new tab)
4. 4

   Step 4

   Mix a quarter of the rice with the saffron (opens in a new tab) water. Layer half the plain rice, then the lamb and fruit, then the remaining rice, finishing with the saffron rice. Drizzle with most of the remaining butter (opens in a new tab).

   • 7 min
5. 5

   Step 5

   Fold the overhanging bread over the top, brush with the last of the butter (opens in a new tab), cover and bake for 45 minutes, until the crust is crisp and golden.

   • 45 min
   • 180°C
   • Oven (opens in a new tab)
6. 6

   Step 6

   Rest 10 minutes, then turn out onto a platter like a cake and cut open at the table.

   • 10 min