Shah Pilaf

Por Andy Cooks · 90 min

Ingredientes

Modo de preparo

1. Rinse the rice under cold water until the water runs clear. Put it in a large saucepan with the salt and saffron, cover with about 1 litre of water and soak for 1 hour.
2. Score a cross through the rounded side of each chestnut, just through to the flesh. Boil in water for 15-20 minutes until the cuts open, then drain, cool until handleable and peel.
3. Heat 50g of the ghee in a large deep frying pan over medium heat. Cook the onions for 10-12 minutes, stirring now and then, until soft and starting to brown. Season with salt and move to a bowl.
4. Raise the heat to medium-high, add the lamb and brown on all sides. Stir in the cumin seeds and cook for 1 more minute.
5. Return the onions to the pan with the chestnuts, cherries, raisins and apricots. Cook for 2 minutes, then add about ¼ cup (60ml) of the saffron soaking water and the lemon juice.
6. Bring to a simmer, reduce to low and cook for 5 minutes, then set aside.
7. Bring the rice pan to a boil over high heat and cook for 5 minutes until al dente. Drain and spread on a tray to cool.
8. Preheat the oven to 160°C fan-forced (320°F).
9. Brush the flatbreads on both sides with the remaining ghee. Place 1 flatbread in the base of a 2L round baking dish or heavy round pot, then arrange 4 more around the sides, overlapping and hanging over the rim. Place the last flatbread in the base as an extra layer.
10. Spread one-third of the rice in an even layer on the base and top with half the lamb mixture. Repeat the layers, finishing with rice. Fold the flatbread over to enclose the filling and brush with any leftover ghee.
11. Cover with a lid if you have one and bake for 40 minutes. Then uncover and bake for a further 30-40 minutes, until deep golden brown.

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