Shah-pilaf in lavash

Everyone knows that pilaf is a delicious rice dish with nice pieces of meat, onions, carrots and spices, but there is an option for sweet pilaf with dried fruits. In this recipe, you are invited to cook such a pilaf in Azerbaijani style - with rice, dried apricots, dogwood, raisins, nuts, baked in crispy pita bread, which retains the shape and crumbness of sweet pilaf. Some housewives prepare the flatbread (kazmag) themselves. Pilaf is cooked without meat and will be a wonderful dish for you both for a children's party and for a lean table.

Sweet pilaf with dried fruits will be a healthy and tasty dish for your loved ones. You can take any dried fruits and even add fresh ones. It is better to take rice with a low starch content so that the pilaf is crumbly. Cooking sweet pilaf in a cauldron, covering it with pita bread, which will be baked with a crispy crust.

Many housewives prepare pilaf for the daily menu - this dish is hearty, tasty and, as a rule, is liked by all household members. We propose to cook one of the variants of pilaf, which will turn the usual idea of ​​it and will allow you to reveal new facets of the dish that has already become common. Let's prepare a piece of pilaf based on rice and lamb and "place" it in a barrel of crispy pita bread. Very tasty and attractive!

A spectacular ruddy "barrel" with a crispy crust and crumbly pilaf inside - this is all about shah-pilaf. This way of cooking this familiar dish differs significantly from the standard one and turns pilaf into a festive and spectacular dish. In this recipe, we will use chicken: we recommend using chicken legs, but not breast. Everything is simple - the breast is rather dry and will not be able to reveal pilaf from its best taste.

Cooking pilaf in a slow cooker is simple and convenient - many people cook it that way. Let's try to diversify this dish and decorate it in a thin pita bread. In such a frame, the rice turns out to be especially tasty. In addition, the appearance of pilaf becomes much more spectacular. Shah pilaf takes a little longer to cook than the traditional version of this dish, and you will have to work harder than usual, but the result justifies the effort.

Cooking shah pilaf in lavash will take some tinkering in the kitchen, but definitely worth it. The dish guarantees a pleasant dining experience and a memorable taste. We will cook such pilaf on the basis of beef. For juiciness and versatility of flavoring accents, add raisins, dried apricots and prunes. When decorating pilaf in pita bread, we do not regret butter - it will give that very appetizing crispy brown crust.

A very spectacular dish that can be served to guests and surprise even the most sophisticated. A feature of this author's recipe is the use of baked chestnuts - they change the texture of pilaf and add a pleasant specific taste. If there are no chestnuts, or you don't like them, you can use prunes as an alternative. We recommend serving such pilaf immediately after cooking, hot - with heat, and cut into portions right on the table.

Such pilaf can be cooked on a festive table - it looks impressive, it turns out to be very satisfying and immediately attracts attention. Pilaf on lamb, with the addition of raisins, dried apricots and barberry, decorated in a thin lavash shell and baked until golden brown will undoubtedly be remembered and will leave pleasant impressions. The most interesting thing is the serving: we cut the crispy pita bread into "slices", and under them the steaming juicy aromatic rice with colorful additives is scattered.

If the traditional versions of pilaf have already set the teeth on edge, we suggest preparing this delicious hearty dish using a slightly different technology. Shakh-pilaf is served in "form" of thin lavash baked until crisp and looks incredibly appetizing. In addition to its beautiful appearance, this pilaf has something to "boast" from the inside: it includes raisins soaked in tea, pieces of meat cooked to softness, and aromatic spices. The combination of all ingredients gives a rich, memorable taste.