Shah pilaf with lamb recipe with photo step by step

Ingredients

	Dough:
	Flour — 250-300g
	Sour cream — 3 tbsp.l
	Eggs — 2 pcs
	Olive oil (or vegetable oil ) — 2 tbsp.l
	Salt — 1 tsp
	Pilaf:
	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.

3 tbsp Sour cream

2pcs Eggs

2 tbsp Olive oil (or vegetable)

1 tsp Salt

Pilaf:

400g Lamb

100 ml Vegetable oil

300g Rice

300g.(3-4 pcs) Carrots

2pcs Onion

optional Nuts

optional Sesame seeds

Salt to taste

Pepper to taste

optional Hot pepper

optional + Quail eggs for greasing the dough

to taste The seasoning for pilaf

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.

Step-by-step recipe

1.	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.
2.	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.
3.	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. After we fall asleep washed rice. Also, for flavor and taste, you can stick a couple of garlic heads inside. We look at the water in the cauldron…it needs to be 1 cm higher than the rice itself. Close the lid and cook for 20 minutes. You can also put nuts in the pilaf, raisins will give a special taste to the pilaf.
4.	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.
5.	Ready pilaf and serve hot.

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