Pilaf in Lavash
10 servings
120 minutes
Lavash plov is an exquisite dish of Azerbaijani cuisine where traditional plov takes on a new form wrapped in thin Armenian lavash. This combination of fragrant saffron rice, tender lamb, sweet dried fruits, and crunchy almonds creates a harmony of flavors—from the light tartness of barberry to the creamy softness of melted butter. The lavash absorbs the juices of the filling, becoming infused with rich flavor, while its browned crust adds a special texture to the dish. The origins of this plov trace back to ancient Caucasian culinary traditions where the skillful combination of ingredients and cooking techniques were passed down through generations. Lavash plov is perfect for festive gatherings—its impressive presentation and rich taste make it a centerpiece dish that evokes warm memories of family celebrations.
1
Soak the rice in cold salted water for 2-3 hours. The ratio is 1 tablespoon of salt per 1 liter of water.
- Long grain rice: 3 glasss
- Salt: to taste
- Water: 5 l
2
Cut the meat into pieces and fry in vegetable oil.
- Lamb fillet: 1000 g
- Vegetable oil: to taste
3
Fry the onion separately.
- Onion: 400 g
4
Combine meat, onion, barberry, raisins, almonds, and dried apricots. Sauté for 5 minutes.
- Lamb fillet: 1000 g
- Onion: 400 g
- Dried barberry: 150 g
- Dried apricots: 100 g
- Raisin: 100 g
- Almond: 50 g
5
Pour a pinch of saffron with half a glass of boiling water. Let it steep for 20 minutes. Then strain.
- Saffron: pinch
6
Melt the butter.
- Butter: 200 g
7
Rinse the rice with plenty of water and boil in salted boiling water until partially cooked. Then drain the rice in a colander, rinse with boiling water, and let all the water drain. Pour half melted butter and saffron infusion over the rice and mix.
- Long grain rice: 3 glasss
- Salt: to taste
- Water: 5 l
- Butter: 200 g
- Saffron: pinch
8
Preheat the oven to 180 degrees.
9
Grease the bottom and sides of the pot (volume 2.5 L) generously with melted butter.
- Butter: 200 g
10
Lay the lavash without gaps and let the edges hang over the pot. Brush all the seams of the lavash with melted butter.
- Armenian lavash: 4 pieces
- Butter: 200 g
11
Spread a layer of rice on the lavash, then a layer of meat with dried fruits and nuts. Alternate the layers. Finish with a layer of rice.
- Long grain rice: 3 glasss
- Lamb fillet: 1000 g
- Dried barberry: 150 g
- Dried apricots: 100 g
- Raisin: 100 g
- Almond: 50 g
12
Wrap the hanging edges of the lavash around the rice. Brush the lavash with melted butter on top.
- Butter: 200 g
13
Put the pot in the oven for 1 hour.
14
Turn the ready pilaf onto a plate. Cut with a knife.