Shah Plov | FoodieAtlas

Ingredients

For the Dough:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup warm water
1/4 cup melted butter
For the Rice:
2 cups basmati rice
4 cups water
1 teaspoon salt
2 tablespoons butter
1/4 teaspoon saffron threads (dissolved in 2 tablespoons warm water)
For the Filling:
1 lb lamb or beef, cut into chunks
2 large onions, finely chopped
2 cloves garlic, minced
1/4 cup vegetable oil
1/2 cup dried apricots, chopped
1/2 cup raisins
1/4 cup dried cherries or barberries
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
Salt and pepper to taste
For Assembly:
4 tablespoons melted butter

Instructions

Prepare the Dough

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the warm water and melted butter. Mix until a dough forms.

Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Rice

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for about 30 minutes, then drain.

In a large pot, bring 4 cups of water to a boil. Add the rice and salt. Cook until the rice is al dente, about 5-7 minutes. Drain and set aside.

Cook the Meat

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until golden brown.

Add the minced garlic and cook for another minute.

Add the lamb or beef chunks to the skillet and cook until browned on all sides.

Stir in the chopped dried apricots, raisins, and dried cherries or barberries. Add the ground cinnamon, ground cumin, ground coriander, salt, and pepper. Mix well.

Layer the Shah Plov

Preheat your oven to 350°F (175°C).

Roll out the dough on a lightly floured surface into a large circle, about 1/8 inch thick.

Grease a large ovenproof pot or Dutch oven with melted butter. Line the pot with the rolled-out dough, allowing the excess to hang over the edges.

Spread a thin layer of the partially cooked rice on the bottom of the pot.

Add a layer of the meat mixture, then another layer of rice. Repeat the layers until all the ingredients are used, ending with a layer of rice.

Drizzle the saffron water over the top layer of rice.

Seal and Bake

Fold the overhanging dough over the top of the rice to seal the filling completely. Brush the top with melted butter.

Cover the pot with a lid and bake in the preheated oven for about 1 hour, or until the dough is golden brown and the filling is cooked through.

Serve

Remove the Shah Plov from the oven and let it rest for a few minutes. Carefully invert the pot onto a serving platter to release the Shah Plov.

Slice and serve hot.