Shah-pilaf in azerbaijani
0
1112
Kitchen
Eastern
Calorie content
160.4 kcal
Portions
4 port.
Cooking time
75 minutes
Proteins *
5.5 gr.
Fats *
5.5 gr.
Carbohydrates*
33.5 g
Such pilaf can be cooked on a festive table - it looks impressive, it turns out to be very satisfying and immediately attracts attention. Pilaf on lamb, with the addition of raisins, dried apricots and barberry, decorated in a thin lavash shell and baked until golden brown will undoubtedly be remembered and will leave pleasant impressions. The most interesting thing is the serving: we cut the crispy pita bread into "slices", and under them the steaming juicy aromatic rice with colorful additives is scattered.
Ingredients
Cooking process
Let's cook rice. We place it in a sieve and rinse it well. We place the cereal in a saucepan, fill it with water so as to cover it by a couple of centimeters and put it on the stove. Bring the rice to a boil. After boiling, cook it for seven minutes at a low boil. Then we remove the stewpan from the stove, drain the water - the rice should remain crumbly.
Preheat the oven to a temperature of 150 degrees. We put a container with pilaf in pita bread in the oven and bake it for forty minutes. Then we remove the foil, increase the oven temperature to 180 degrees and let the pita bread brown for another twenty minutes. Lavash should acquire a beautiful golden crust.
Bon Appetit!