Shah Plov (Şah Plov) — Azerbaijani Royal Saffron Rice Wrapped in Pastry

• 600 gBasmati rice (rinsed until water runs clear)
• 3000 mlWater (for parboiling)
• 18 gFine salt (about 3 tsp, for boiling water)
• 0.3 gSaffron threads (about 1/2 tsp loosely packed)
• 60 mlHot water (for blooming saffron)
• 180 gUnsalted butter (melted)
• 5Lavash sheets (thin, round or rectangular; 35–40 cm wide if possible)
• 700 gChicken thighs, boneless skinless (cut into 3 cm pieces)
• 250 gYellow onion (thinly sliced)
• 2 tspGround turmeric
• 1 tspGround black pepper
• 120 gDried apricots (chopped into 1 cm pieces)
• 90 gGolden raisins
• 60 gDried sour cherries (or dried cranberries)
• 80 gPrunes (pitted, chopped)
• 180 gChestnuts, cooked and peeled (halved)
• 60 gSlivered almonds (toasted)
• 1 tspGround cinnamon
• 0.5 tspCardamom, ground

Instructions

1. 1

   Bloom the saffron so its color and aroma fully develop. Crush the saffron threads in a spoon or mortar, then pour 60 ml hot water over them and cover for 10 minutes.

2. 2

   Prepare the filling base to keep the chicken juicy inside the rice. Melt 40 g butter in a wide skillet over medium heat, add the sliced onion, and cook for 8–10 minutes until soft and lightly golden.

3. 3

   Season and cook the chicken so it is flavorful before it is sealed in pastry. Add the chicken pieces, turmeric, black pepper, and 6 g salt, then sauté for 6–8 minutes until the outside turns opaque and lightly browned.

4. 4

   Add the fruits and nuts to create the classic ‘jewels’ of Shah Plov. Stir in apricots, raisins, sour cherries, prunes, chestnuts, almonds, cinnamon, and cardamom, then cook for 3 minutes so everything is glossy and fragrant.

5. 5

   Rest the filling so it does not steam the rice during assembly. Remove the skillet from heat and let the mixture cool for 10 minutes, then keep it covered while you parboil the rice.

6. 6

   Parboil the rice to achieve distinct, long grains after the final bake. Bring 3000 ml water to a rolling boil in a large pot, add 18 g salt, then add the rinsed basmati and boil for 6–7 minutes until the grains are softened on the outside but still firm in the center.

7. 7

   Drain and steam-dry the rice so it finishes fluffy rather than sticky. Pour the rice into a colander, rinse quickly with 200 ml warm water to remove surface starch, then let it drain for 5 minutes until no water is dripping.

8. 8

   Preheat and prepare the pan so the lavash crust bakes evenly and releases cleanly. Heat the oven to 180°C and generously brush a 22–24 cm round ovenproof pot or deep cake pan with 30 g of the melted butter.

9. 9

   Line the pan with lavash to form the signature golden shell. Brush one lavash sheet with melted butter, lay it into the pan so it covers the bottom and overhangs the sides, then add additional buttered lavash pieces to fully cover the sides with at least 8 cm overhang all around.

10. 10

    Layer rice and filling to keep the crust crisp and the interior evenly perfumed. Add one-third of the rice, drizzle 1 tbsp (15 ml) of bloomed saffron water and 2 tbsp (30 g) melted butter, then spread half the chicken-fruit mixture in an even layer.

11. 11

    Finish layering and concentrate saffron near the top for a dramatic golden reveal when sliced. Add another third of the rice with another 1 tbsp (15 ml) saffron water and 2 tbsp (30 g) butter, add the remaining filling, then top with the final third of rice and drizzle the remaining saffron water and 60 g melted butter.

12. 12

    Seal the Shah Plov tightly so steam stays inside and the lavash turns shatteringly crisp. Fold the lavash overhangs over the rice to cover the top completely, then place the final lavash sheet on top, tuck in the edges, and brush the surface with 30 g melted butter.

13. 13

    Bake until the crust is deeply golden and the rice is fully steamed through. Cover loosely with foil for 30 minutes, remove the foil, and bake for 35–40 minutes more until the top is a rich amber color and you hear a faint crackle from the crust.

14. 14

    Rest and unmold carefully to preserve the dramatic cake-like shape. Let the plov rest for 15 minutes, then invert onto a large platter, lift off the pan, and slice into wedges so each portion shows crisp lavash, saffron rice, and the jeweled filling.