Shah plov is an elaborate Azerbaijani rice dish made by layering saffron rice with chicken, currants, and chestnuts in a pan, covering it with yufka pastry, and baking it. When the crisp pastry shell is opened, its saffron aroma makes this a centerpiece for special occasions.
Soak the rice in warm salted water for 30 minutes, then rinse.
Boil the chicken thighs in salted water, then remove the meat from the bones.
Boil the rice for 5 minutes, then drain; the grains should remain partially cooked.
Soak the saffron in 2 tablespoons of hot water to release its color.
Grease and line the pan with yufka pastry sheets. Spread in half the partially cooked rice, arrange the chicken, currants, and chestnuts on top, then cover with the remaining rice.
Drizzle the saffron water and melted butter over the rice. Fold the yufka sheets over to seal, then brush the top with egg yolk.
Bake in an oven preheated to 180°C / 355°F for 60 minutes, until golden and cooked through.
Do not cook the rice all the way through before baking; leaving it partially cooked allows it to finish in the oven. Seal the yufka pastry shell well, or steam may escape and the rice may dry out. Contains wheat (gluten), dairy, and eggs.
Yufka kabuğu bana biraz fazla kalın geldi, alt kısmı hamur gibi kaldı ve hiç gevrekleşmedi. Yine de içindeki pilav gerçekten muhteşemdi, sunumu misafirlerimi çok etkiledi.
Haklısınız, yufkayı daha ince açıp üst üste 2 kat kullanmak yerine tek kalın kat sermek gevrekleşmeyi zorlaştırıyor. Bir dahaki sefere yufkayı incelterek denemenizi öneririm.
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