Şah PlovSaffron Rice Pie
A festive baked rice pilaf lined with crisp lavash bread and layered with saffron, butter, dried fruit, and nuts. When unmolded, the crust turns golden and crackly while the rice inside stays fragrant and tender.
Prep
35m
Cook
1h 15m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 400gBasmati Rice (rinsed)
Saffron
- 200mgSaffron Threads
Rice
- 40gUnsalted Butter (melted)
Crust
- 80gUnsalted Butter (melted)
Rice
- 10gSalt
Saffron
- 100mlWater (hot)
Rice
- 1.9lWater
Filling
- 120gRaisin
- 120gDried Apricot (halved)
- 80gAlmonds (coarsely chopped)
- 150gChestnuts (peeled)
Crust
- 4pcsLavash Bread
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Steep the saffron threads in the hot water until the liquid is deeply colored.
- 02
Bring the water to a boil, season it with the salt, and parboil the basmati rice until the grains are almost tender but still firm in the center. Drain well.
- 03
Gently fold the melted unsalted butter and saffron infusion into the drained basmati rice.
- 04
Toss the raisins, dried apricot, almonds, and chestnuts together in a bowl.
- 05
Heat the oven to 180°C (350°F). Brush a deep oven-safe pot or Dutch oven with melted unsalted butter, then line it with the lavash bread, letting the edges hang over the rim.
- 06
Layer the saffron rice and fruit-and-nut filling in the lined pot, finishing with rice.
- 07
Fold the overhanging lavash bread over the top and brush the surface with the remaining melted unsalted butter.
- 08
Bake until the crust is deeply golden and crisp. Let the pie rest briefly, then unmold and slice to serve.
Ratings & Reviews
Log in to rate and review this recipe.