Pilaf
A showstopping dish from Azerbaijani palace cuisine, shah pilaf is made by mixing saffron rice with dried fruit and chestnuts, wrapping it in thin lavash sheets, and baking it. Its layered appearance when sliced makes it a classic for celebratory feasts.
Parboil the rice in salted water over medium heat for 6–7 minutes, until partially tender, then drain.
In some of the butter, sauté the raisins, chestnuts, and apricots over medium heat for 5 minutes.
Mix the rice with the dried fruit mixture and saffron water.
Line the bottom and sides of a greased pan with the lavash sheets. Fill with the rice mixture, then fold the lavash over the top.
Drizzle with the remaining butter and bake in an oven preheated to 180°C / 355°F for 30–35 minutes, until golden on top.
Slice and serve hot.
Store in a covered container in the refrigerator for up to 3 days. It can be stored in the freezer for up to 2 months.
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