|Flour — 250-300g|
|Sour cream — 3 tbsp.l|
|Eggs — 2 pcs|
|Olive oil (or vegetable oil ) — 2 tbsp.l|
|Salt — 1 tsp|
|Lamb — 400g|
|Vegetable oil — 100 ml|
|Rice — 300g|
|Carrots — 300g. (3-4 pcs)|
|Onion — 2 pcs|
|Nuts — optional|
|Sesame — optional|
|Salt — to taste|
|Pepper — to taste|
|Hot pepper — optional|
|Quail eggs — optional + for greasing the dough|
|Pilaf seasoning — to taste|
This is the same pilaf recipe that your family will like.
How to cook Shah pilaf with lamb
We offer you to make the most delicious Shah pilaf for dinner, the recipe of which came to us from Azerbaijan. Such pilaf is prepared in two hours. If you are a beginner, you may need a little more time.
For the dough — 3 tablespoons of sour cream, 2 eggs, 100 grams of olive oil, 1 h / l of salt, 250-300 grams of flour.
For the pilaf itself — lamb meat 400 gr, 300-400 gr carrots (about 3-4 medium pieces), 2 medium onions, 300 gr rice, salt, pepper seasoning for pilaf. Nuts, sesame seeds can be added as desired.
We start with the dough, add all the ingredients to one deep cup. Knead a homogeneous, non-sticky, elastic dough. We wrap it in a bag and put it aside, but for now we will do pilaf.
Pour oil into the cauldron, throw in the meat and fry until golden brown. Then we put onions, carrots and put all the spices to taste. Fry until soft.
Pour water so that the meat is covered with water. As it boils, turn down the heat and check for salt. Cook like this for another 20 minutes.
Roll out the dough with a thickness of 3 mm. We put it in a cake mold. We put the pilaf inside, beautifully decorate it, add a head of garlic, boiled quail eggs, hot pepper, and pinch the edges. Bake in the oven for 40 minutes at 170 °. 5 minutes before cooking, take out the pilaf, grease the dough with beaten egg and sprinkle with sesame seeds.
Ready pilaf and serve hot.