I love risotto in all variations. Very often after I cook Shah - pilaf with meat, still called the Royal pilaf. Love this pilaf I have, once I tried it in an Azerbaijani family. And recently learned that risotto can be cooked in a sweet version, with absolutely no harm to health, replacing the sugar with honey. It tastes just amazing. This pilaf has a long history. This dish of Azerbaijani cuisine. Shah on the East was called the Supreme ruler, it is the national delicacy as Shah-pilaf served only the most expensive and distinguished guests, privileged society.
|Cooking time 60 minutes||Number of servings 6|
To make this pilaf, I recommend to use rice TM "Mistral" Aquatica Color Mix, the grains of which have three varieties of different colors and look great in this pilaf, has rich taste.
The quantity of rice we need to take 2 cups of warm water and dissolve honey in there, add a whisper of turmeric. Pour water to the rice, a little salt and cook the rice for about 15 minutes until the liquid is absorbed. Then I wrapped the pot of rice and leave it for 20 - 30 minutes.
Here he is our handsome figure.
In a saucepan, we spread 50 gr. ghee.
Add apricots and raisins and tormented for a few minutes.
Then add the figs and keep on heat for another couple of minutes. Do this in order to slightly soften the dried fruit and nourish our beautiful oil. Prunes are not adding.
Separately dissolve the remaining melted butter.
Grease them liberally crumpley our high-temperature form. At the bottom lay a circle cut out of pita bread.
The rest of the pita bread cut into strips, not narrow.
Lay them overlapping in a circle, one edge is placed on the circle, and the other should hang down.
Do this around the entire circumference.
On the bottom put some rice, pour melted butter a little bit.
Then our dried fruits.
Again a layer of rice, then dried and so on until the top, last layer should be rice. A little pressed rice, but not much. Pour oil.
The edges of the lavash wrap one at a time, cut if out over the edge of the shape. Impregnated with oil, a little should drain to the sides. Put in a preheated 180 gr. the oven for 30 minutes, until Browning pita. If necessary, cover with foil. If desired, exclude the honey, add the sugar. Either exclude the sweetness and add layers of roasted meat and then get traditional Shah - pilaf.