Shakh-pilaf according to the recipe of Stalik Khankishiev
0
1482
Kitchen
Eastern
Calorie content
187.2 kcal
Portions
6 port.
Cooking time
90 minutes
Proteins *
5.4 gr.
Fats *
3.7 gr.
Carbohydrates*
39.6 g
A very spectacular dish that can be served to guests and surprise even the most sophisticated. A feature of this author's recipe is the use of baked chestnuts - they change the texture of pilaf and add a pleasant specific taste. If there are no chestnuts, or you don't like them, you can use prunes as an alternative. We recommend serving such pilaf immediately after cooking, hot - with heat, and cut into portions right on the table.
Ingredients
Cooking process
The first step is to prepare the chestnuts. We wash them, dry them and place them on a baking sheet. Bake until soft and a dark crust appears. Depending on the size of the chestnuts, this may take a different time: 20-40 minutes. We will periodically wake up the chestnuts and conclude that they are ready. While still hot, cut the fruit crosswise and peel it. At the same time, we wash the raisins and dried apricots in warm water, after which we sprinkle the dried fruits on a towel and let them dry. If the dried apricots are too large, cut them into pieces.
Let's cook rice. Fill it with cold water and leave it for an hour. After that we rinse well. We place the cereals in a saucepan, fill with water in the specified amount, add a teaspoon of salt, saffron and cook after boiling for twelve to fifteen minutes until half cooked. Then remove the pan from the stove, drain the water - the rice should remain crumbly.
Melt the remaining amount of butter to a liquid state and grease sheets of thin pita bread with it using a silicone brush. Put the oiled pita bread in a baking dish. It is important that the form (this can be, for example, a saucepan) has thick walls, otherwise the lavash can burn out during long baking.
Bon Appetit!