It is difficult to imagine at least one Azerbaijani holiday without fragrant, crumbly and oily pilaf. It is an integral part of the national cuisine and is considered its top. There are a lot of recipes for pilaf , not only in Azerbaijan, but in the East in general. Dishes will vary both in taste and in the cooking method and ingredients used. One of the most famous variations is the magnificent Azerbaijani shah - pilaf. We will reveal the recipe and the secrets of its preparation in our article, but first a few words about the history of this amazing dish.
From the history of the dish
Oriental pilaf is so ancient that historians cannot establish its origin reliably. It is assumed that the basic principles of its preparation originated in the Middle East and India in 2-3 centuries BC. This time, in principle, coincides with the beginning of rice cultivation in the region. In China, the plant began to be grown much earlier, but the technology of how to cook pilaf (including shah) does not fit into Japanese or Chinese cuisine. Probably, the historical roots of the dish go back to the gastronomy of India. In the country there are similar methods of cooking rice, but they are vegetarian. The meat component of pilaf appeared most likely in ancient Persia. The tradition of tinting rice in delicious yellow with turmeric and saffron threads also speaks in favor of Indian origin.
The main components of pilaf
Thousands of recipes for making tasty and fragrant pilaf are known. However, not all of them meet the basic requirement. The dish should consist of two parts: zirvak and cereals. Shah-pilaf in Azerbaijani (recipe with a photo is presented below) meets these conditions. Zirvak means the meat or fish component (including prepared minced meat in the form of meatballs), game, vegetables, dried fruits, spices. In Azerbaijan it is called "Gara". The cereal portion does not always consist only of rice, sometimes chickpeas, corn, mung bean, wheat, dzhugaru or even a mixture of these components are used. There is a lot of variation in the set of ingredients. The main secret of this eastern pilaf lies in the cooking process. There are two options - Central Asian and Iranian, the latter, in particular, adopted in Turkey and Azerbaijan.
Pilaf check according to one version is named so because of the method of filing. The finished dish resembles the crown of a medieval eastern ruler. According to another version, pilaf cooked in this way has such a good taste that it deserves a shah table and the most solemn ceremonies. On ordinary days, women prepare it, but in preparation for the holidays, men and even specially invited masters take up the matter. We offer a recipe for a traditional Azerbaijani dish from a famous chef. To prepare it for everyone's strength, you only need to show patience and put a particle of soul into the process.
Azerbaijani shah - pilaf: ingredients
Of course, the most delicious pilaf is obtained from products that are produced in its homeland. The market is perhaps the most suitable place to buy them. The products there are mainly home-made, fresh and very tasty. The main component of pilaf is rice. A long-grain variety, such as basmati, is best suited. The second important component is meat. It can be lamb, beef or chicken. The choice depends on your personal preferences. Do not forget about butter. It will take quite a lot. Azerbaijan often uses buffalo butter, which has a characteristic, completely white color.
In order to cook shah - pilaf in Azerbaijani (photo text), you will need another extremely original ingredient - an iron horseshoe. For what? Read on - and you will learn one ancient secret.
So, the necessary ingredients:
- basmati rice - 500 g;
- butter - 500 g;
- meat - 500 g;
- spicy onions - 300 g;
- walnuts - 500 g;
- pomegranate juice - 1 cup (can be squeezed from ripe fresh fruit);
- cherry plum puree - 1 tbsp;
- pita - 5 pcs.;
- saffron to taste.
Stage number 1. Rice cooking
Previously, before starting to cook cereals, soak a few strands of saffron in a cup with boiling water and let it brew for at least one hour.
Rinsing rice before cooking it is a process that has become almost an axiom for us. In this case, in order to prepare pilaf shah, this is not necessary. In a large saucepan, bring to a boil enough water - 2-3 liters., Add salt and pour dry rice. Cook the cereal until half cooked, in time it will take about 5-10 minutes. Remember that you only lightly steam it, not cook it. Then flip the rice into a colander.
Stage number 2. Meat preparation
Meat (chicken, beef, lamb) must first be boiled so that it is soft. This should be done within 2-2.5 hours. Quite a long process, so it is better to do this in advance.
Scroll the onions through a meat grinder and squeeze the juice to dryness. In a preheated frying pan with a small amount of butter, fry it over low heat.
Step number 3. What is a horseshoe for?
This is another secret of how to cook shah-pilaf in the best traditions of the East. The use of metal objects (in this case, a horseshoe, which is very symbolic) in cooking was practiced by the ancestors of modern eastern peoples for a very long time. This served as a kind of natural source of free and available iron for the body. Now the horseshoe is used more likely for an entourage.
Combine pomegranate juice with cherry plum sour paste and mix thoroughly until smooth. The horseshoe is very hot to red on fire. Next, use forceps to lower it into pomegranate juice. Ideally, the procedure should be repeated three times.
Stage number 4. Cooking meat
In a pan, combine onions, chopped boiled meat in large pieces, crushed walnuts, pomegranate juice. Mix all the ingredients, and put the same horseshoe in the middle. Simmer the meat for 10-15 minutes. It should acquire a dark, almost black color.
Stage number 5. Rice roasting
In order to cook pilaf shah, it is best to take a small round pita bread, which is sold in a package of several pieces. In this case, you need 5-6 pcs. Dip the pita bread in the pre-melted butter and carefully spread it in the lap pot, gradually closing the bottom and the walls of the dishes, as shown in the photo above. Then pour the cooked rice in layers, pouring it with saffron infusion and oil. Close the top with the edges of pita bread. It is preferable to use a cauldron cauldron, then the finished dish will even more resemble the crown of the Shah. Put rice laid in this way in the oven or oven for 35-40 minutes at 200 degrees.
Stage number 6. How to serve a dish
Shah-pilaf (the recipe with the photo we presented in the article) has another feature. In Azerbaijan, meat and cereal constituents do not mix at the cooking stage. This is done only during the meal. The finished pilaf is taken out of the oven, transferred to a large serving dish and the browned crust is carefully cut. Around the "crown" spread fragrant, juicy and soft meat. The dish looks very impressive and luxurious. Suppose the option with portioned serving, as, for example, in the photo below. For serving, dried fruits are used for serving.
Pilaf shah: recipe in a slow cooker
Shah-pilaf is a dish that is distinguished not only by its special ingredient composition, but also by its cooking method. Is it possible to do without a special cast-iron cauldron in this matter? Question from the category of rhetorical. Pilaf and a cast-iron cauldron are a duet, without which it is impossible to get a traditional and truly tasty dish.
However, now almost every housewife has a crock-pot. A miracle technique that hides a huge functionality. The principle of its operation in many respects reminds everyone of the familiar oven, since the heating of the bowl occurs evenly from all sides. In the event that there is a great desire to cook shah-pilaf, but there is no cauldron, you will need a slow cooker. How to do this - we will tell below. The recipe is slightly different from the above ingredients, but no less interesting.
Ingredients for Pilaf with Dried Fruits
As mentioned above, the composition of the ingredients can vary significantly depending on the formulation. The traditional option was presented above, including a minimal set of products, spices and spices.
In one of the regions of Azerbaijan, shah-pilaf (photo above) is prepared contrary to the principle of separation of cereal and meat components. Here it is customary to spread the ingredients in a cauldron alternating them, so in the process of baking they are saturated with the smell and taste of each other.
Now we suggest you try pilaf with dried fruits. Prunes, dried apricots, raisins - all this is very popular not only in Azerbaijan, but also in the whole East. Dried fruits retain their aroma and taste, moreover, it becomes even more saturated. In traditional cuisine, such a dish is called turshi-kaurma-pilaf. Chestnuts in this case are an optional component and may be absent. So, in order to cook a traditional Azerbaijani shah-pilaf in a slow cooker (5 servings), you will need:
- basmati rice - 500 g;
- fat mutton - 500 g;
- butter - 500 g;
- onions - 300 g;
- cherry plum paste - 3 tbsp .;
- chestnuts - 200 g;
- dried apricots - 150 g;
- raisins - 300 g;
- pita - 8-10 pcs.;
- pepper, saffron, salt - to taste.
Step # 1
Boil rice in salted water until half cooked for 5-10 minutes. Then throw the croup into a colander and let the excess moisture drain. Cut the meat into large pieces and boil until soft. In the future, the broth can be used to make soup.
Prepare the onion in the same way as indicated in the previous recipe. Namely, clean and scroll through the meat grinder. Then squeeze the juice and fry in a pan with a small amount of butter over low heat.
Cut the finished boiled meat into portions. Add it, dried fruits, cherry plum paste and chestnuts to the onion. Bring the mixture to the desired harmonious taste with salt and pepper, warm for 10-15 minutes on a very low fire, stirring occasionally, preventing it from burning.
Step number 2
Melt the butter. Dip into it alternately sheets of thin pita bread. Then lay them in the lid of the multicooker, overlapping the walls and bottom. At the bottom, put about 1/3 of the boiled rice, sprinkle with pre-prepared saffron water, put ½ part of the meat mixture. Next, cover it all with another piece of rice. Top with a little saffron water and butter. Put the leftover meat and cover with the third part of the rice. Cover the pilaf with pita bread on top, thereby creating something like a basket.
Turn the crock-pot into the “Baking” mode and cook for 50 minutes. During this time, the rice will finally evaporate, but will remain friable. Finally, put a small piece of butter on top of the pilaf, close the lid and let it “rest”.
Serve the pilaf shah, the recipe of which is presented, on a wide, flat dish so that each guest can put himself as much as necessary. In Azerbaijan, a dish is put on the table not very hot, but only warm (so that the butter does not freeze). Traditionally they eat it with their hands, without mixing rice and meat on a plate.
Pita bread for pilaf
For pilaf shah, as you already understood, lavash is required. Of course, you can buy it at any grocery store. However, if you set out to cook a delicious dish with your own hands from beginning to end, then you may need a homemade pita recipe. Thin cakes made from unleavened dough are not as difficult to prepare as they might seem at first glance. They are traditionally cooked in an oven, but in modern conditions, a non-stick pan or even an ordinary cast-iron pan will do.
In order to cook pita bread, you will need approximately 700 g of flour, 300 g of water and salt to taste. Knead the steep dough from these ingredients, divide it into parts and roll a very thin (no more than 2 mm thick) cake from each. Fry it in a dry hot pan without adding butter.