Mains
Shah Plov Saffron Rice with Chicken and Dried Fruit
Ingredients
- - 500 g (2.5 cups) long-grain rice, rinsed and soaked 1 hour
- - 1 whole chicken, jointed (about 1.2 kg / 2.6 lb)
- - 2 onions, sliced
- - 100 g (3.5 oz) dried apricots
- - 80 g (1/2 cup) raisins
- - 100 g (3.5 oz) chestnuts, peeled and cooked
- - 1 tsp saffron threads, soaked in 3 tbsp warm water
- - 120 g (1/2 cup) unsalted butter, melted
- - 2 sheets lavash bread (or thin flatbread)
- - 1.5 tsp salt
- - 1/2 tsp black pepper
- - 2 litres (8 cups) water, for parboiling rice
Method
- Simmer the chicken with one sliced onion, salt and pepper in water until cooked through, about 40 minutes. Remove chicken, shred or joint into pieces, and reserve the broth.
- Parboil the soaked rice in salted water for 5-6 minutes until just past al dente, then drain.
- Saute the remaining onion in a little butter until golden, then add the apricots, raisins and chestnuts, and cook 5 minutes.
- Line a heavy pot with melted butter and the lavash sheets, letting the edges overhang.
- Layer half the rice, then the chicken and fruit mixture, then the remaining rice, drizzling saffron water and melted butter between each layer.
- Fold the lavash over the top to enclose the rice, cover with a tight lid, and cook over very low heat for
- 40-45 minutes until a golden crust forms on the bottom.
- Invert onto a large platter so the crisp lavash crust sits on top, and serve immediately.
Introduction: Shah plov, or ‘crown pilaf’, is Azerbaijan’s grandest rice dish — saffron-scented rice baked inside a golden lavash crust, layered with chicken, dried apricots, raisins and chestnuts.
Cultural Background: Shah plov, or ‘crown pilaf’, is Azerbaijan’s grandest rice dish — saffron-scented rice baked inside a golden lavash crust, layered with chicken, dried apricots, raisins and chestnuts. It is the centrepiece of weddings and the most celebrated of Azerbaijan’s more than 200 plov varieties.
Tips: Cooking over very low, even heat is essential to form the crust (gazmakh) without burning it. Reserve the chicken broth — it makes an excellent light soup to serve alongside the plov.
Variations: A simpler everyday version omits the lavash crust and chestnuts. Lamb can replace chicken for a richer, more festive version.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently in a covered pan with a splash of water, or in a low oven, to avoid drying out the rice.
Nutrition: Approx. 560 kcal, 32 g protein, 22 g fat, 58 g carbohydrate per serving (serves 6).
FAQs:
Q: What is the crust called? A: It is called gazmakh, and it is considered the most prized part of the plov. Q: Can I make this without lavash? A: Yes, though the classic crown-shaped presentation depends on the lavash casing.
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