Sabza-plov

Rinse the rice until the water runs clear and soak in warm water for an hour. Drain in a colander.

Prepare saffron: steep 1 gram in 60 ml of boiling water like tea, let it sit for about an hour, then strain.

Transfer the rice to 1.5–2 liters of hot salted water, enough to cover the rice.

Boil until half-cooked, then drain again.

For sabzi: clean the lamb from veins and membranes and cut into medium-sized pieces of about forty grams each.

Line the bottom of the pot or saucepan with a thick layer of lavash, place rice on top, and pour it with saffron infusion and 100 grams of melted butter. Cook on low heat for one and a half to two hours: the rice should be fluffy and slightly oily.

Heat 60 grams of melted butter in a pan and fry the meat almost until cooked - it will take about twenty minutes.

Add finely chopped onion and continue frying until it becomes soft.

Add chopped kaviar, parsley, spinach, and cilantro. Stir and simmer on low heat for 30-35 minutes.

Remove from heat, drizzle with lemon juice. Serve rice and meat separately.