Shah plov

Shah plov is Azerbaijani rice pilaf enclosed in a browned crust of buttered lavash. Orxan Muxtarov’s adaptation for Worldchefs uses basmati rice, clarified butter and saffron infusion. A pan is lined with buttered lavash or flour tortillas, with overlapping pieces covering its base and sides.^[1]

Partly boiled rice is layered with melted butter inside the lining, then finished with saffron infusion and covered with more bread. The pilaf bakes until the crust is golden and is turned out onto a serving plate. Muxtarov cooks dried apricots, golden raisins and walnuts or chestnuts separately in butter and a little water, serving them alongside the sliced crust and rice.^[1]