Shah pilaf – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Azerbaijan Servings: Serves 6
Azerbaijan Servings: Serves 6Shah Pilaf, a masterpiece of Azerbaijani cuisine, takes its name from the Persian word ‘Shah’, meaning king, and symbolizes a dish fit for royalty. This majestic rice dish features aromatic basmati rice enveloped in a flaky, golden lavash crust, often adorned with a variety of meats, dried fruits, and nuts, celebrating the rich culinary tapestry of Azerbaijan. It is traditionally served at festive occasions and gatherings, offering a feast for both the eyes and palate with its intricate presentation and complex flavors.
Ingredients
- Basmati rice – 3 cups / 600 g
- Chicken thigh fillets – 500 g
- Lavash bread – 2 large pieces
- Unsalted butter – 150 g
- Onion – 1 large, diced
- Dried apricots – 100 g, chopped
- Raisins – 100 g
- Shelled pistachios – 100 g, chopped
- Cumin seeds – 1 teaspoon
- Saffron strands – 1/4 teaspoon, soaked in 2 tbsp warm water
- Salt – to taste
- Black pepper – to taste
Instructions
- Rinse the basmati rice until the water runs clear. Soak for 30 minutes, then drain.
- In a pot, bring water to a boil with a pinch of salt and parboil the rice for 5-6 minutes. Drain and set aside.
- In a large pan, melt 50 g of butter, add diced onion and sauté until translucent.
- Add chicken, cumin seeds, salt, and pepper, cooking until the chicken is browned and cooked through.
- Stir in dried apricots, raisins, and pistachios, cooking for another 3-4 minutes. Set aside.
- Grease a heavy-bottomed pot with butter and line it with lavash, leaving edges overhanging. Brush lavash with melted butter.
- Place half of the parboiled rice evenly over the lavash, followed by the chicken mixture, finishing with the remaining rice. Pour saffron water over the top.
- Fold the overhanging lavash over the rice to cover it completely, sealing in all ingredients.
- Dot with remaining butter and put a lid on the pot. Cook over low heat for about 45 minutes until the lavash is golden and crispy.
- Invert the pot onto a serving platter for a dramatic reveal and slice to serve.
Substitutions
- Chicken thigh fillets -> Lamb shoulder cubes
- Lavash bread -> Phyllo pastry sheets
- Pistachios -> Almonds
Enhancements in the Next Evolution
- Marinate the chicken in yogurt and spices for enhanced flavor.
- Add a layer of browned minced lamb for richer taste.
- Incorporate saffron-infused stock instead of water for the rice cooking.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
