Shakh-plov is an incredibly tasty plov, which, unlike traditional recipes, is prepared using a different technology. In this recipe, I will tell you how to make shah-pilaf in pita bread. There is a recipe in unleavened dough. All ingredients must be prepared in advance. Boil steamed rice until cooked, fry meat and mix with spices, spasserovat vegetables in vegetable oil, soak raisins in tea. Then we pack all this beauty into pita bread and bake in the oven. As you can see, there are no particular difficulties in the preparation of Shah Pilov, I will tell you about some nuances and secrets in the detailed description of the recipe.
Asians prepare shah-plov on holidays - in the center of the table on a large platter towers pilaf in the form of a cap. To this dish specially marinate various fresh vegetables - onions, tomatoes, cucumbers. Tasty, just delicious!
- Cooking time: 1 hour 20 minutes
- Servings: 6
Ingredients for Shah Pilaf in Pita
- 1 thin pita;
- 500 grams of meat;
- 210 g of steamed rice;
- 120 g onions;
- 6 cloves of garlic;
- 150 g carrots;
- 70 g of seedless raisins;
- 10 g of barberry;
- 5 g sweet smoked paprika;
- 3 g ground red pepper;
- 2 g of imeretinsky saffron;
- 120 g butter;
- vegetable oil, salt, pepper.
Method of making shah-pilaf in pita
Pour 250 ml of water into a saucepan, add rice, add 30 g of butter and salt. After boiling, close the lid, cook for 12 minutes on low heat, and steam for another 10 minutes, covering the pot with a towel.
In a frying pan, pour 2-3 tablespoons of sunflower oil, throw in diced meat into warmed butter. Usually, shah-pilaf in pita bread is cooked with lamb or veal. I hold the opinion that the meat that is most popular in your latitudes is appropriate. Nothing terrible will happen to the recipe, if in central Russia they cook pilaf with pork. Learn as tasty, rest assured!
Finely chop the onion and garlic, add to the meat, fry a few minutes all together.
To the fried meat, add raisins soaked in tea, barberries, imeretinsky saffron and ground red pepper, salt.
Put the meat out of the pan on a plate. In the same pan, put the carrot sliced into cubes, fry until soft several minutes, sprinkle with salt and sweet paprika.
Melt the remaining butter in a frying pan. Cut thin pita bread in wide strips.
Lubricate them with a thin layer of melted butter and place in a cast-iron pan with a fan.
We divide the finished rice in half, put one part on the bottom of the pan, pour the butter.
Then spread passerovannye carrots, distribute evenly.
Add meat with spices, also leveled.
Put the rest of the rice on the meat, pour the butter.
Wrap the edges of the pita overlap, pour with oil. Cover the pot with a lid.
Cooking Shah-Plov in pita bread 50 minutes-1 hour in an oven heated to 170 degrees.
Immediately turn the finished Shah-plov onto a plate, serve it hot.
Bon appetit! Do not forget to pickle onions in vinegar - this is a great addition to the dish.
