Shakh plov in lavash

Prepare the ingredients for shah pilaf. Rinse the rice thoroughly and place in a large bowl. Pour in cold salted water so that it covers the cereal with a layer of 2 cm. Leave for 1 hour at room temperature.

Prepare lamb for pilaf. Cut it into large slices weighing about 70 g. Place in a large bowl and cover with cold water. Leave for 20 minutes at room temperature.

Prepare the chestnuts. Wash them and cut each one. Transfer to a baking sheet. Preheat the oven to 200 C. Place a baking tray with chestnuts in it. Bake for 10–12 minutes. Be careful not to burn the chestnuts. After that, take it out and clean it. Place the chestnuts in a bowl, cover with cold water and leave for 15 minutes.

Rinse dried apricots and dried plums for pilaf under running water. Cut the dried apricots into halves. Then soak separately in cold water (10-15 minutes will be enough).

Drain the lamb and place the meat in a wide saucepan. Pour in a small amount of water and bring to a boil. Reduce heat to low. Cook covered for about 20 minutes.

It's time to cook the rice. Pour about 2 liters of water into a large saucepan and bring to a boil. Season generously with salt. Drain the soaked rice in a colander, then add to a pan of boiling water. Bring to a boil again. Cook for 10 minutes.

Peel the onions for pilaf and cut into strips. Dissolve the melted butter in a saucepan. Add a few tablespoons to a large frying pan. Place the onion in it and, stirring, fry until golden brown. Sprinkle with turmeric and stir. Then transfer to a large bowl.

Pour a little more oil into the same frying pan and fry the dried plum (it should take on a spherical shape). This will take approximately 4 minutes. Transfer the plum to the onion.

Add a little more oil to the pan. Stirring, fry the dried apricots for pilaf (2 minutes). Transfer to onions and plums. Place the saffron in a bowl and add 150 ml of boiling water. Cover with a saucer, wrap with a thick towel and leave for 10 minutes.

Open the lid of the pan with meat. The water should almost boil away. If this does not happen, turn up the heat. When the water has completely evaporated, add some ghee. Salt and pepper the lamb pieces. Quickly fry the sides. Pour in the broth and simmer for 10 minutes over low heat. Add to onion and fruit. Add chestnuts and stir.

Place the rice for pilaf in a sieve. Pour saffron water from the teapot and stir. Cut the pita bread into halves, leaving one whole. Generously brush all the sheets with ghee.

Grease the cauldron with melted butter. Line the bottom and walls with sheets of pita bread. Lay rice and meat with dried fruits in layers, it should be located in the center, with rice along the edges. There should be a layer of rice on top. Drizzle with remaining melted butter.

Cover the pilaf with lavash sheets. Close the cauldron tightly. Bake for 1 hour at 180°C. Remove the lid from the cauldron with pilaf. Cover with a large plate and carefully invert. Cut into slices with a sharp knife. Open the petals. Serve the Shah Pilaf on the table.