A typical Azerbaijani dinner laced with a mix of regional scents, shah pilaf (translated as crown pilaf) is a feast fit for a king—or perhaps just the main course of a wedding ceremony. Before taking on its recognizable final shape, it passes through a number of preparation stages.
Initially, cooked basmati rice is added to a bowl lined with lavash (a thin and soft wheat-based flatbread). To produce a special fusion of tastes and textures, dried apricots, plums, chestnuts, and raisins are layered on top of the rice.
Some varieties additionally incorporate lamb or chicken meat scattered between the layers for an even more varied flavor profile. A small amount of saffron water is added to the bowl to complete the filling, which is then topped with lavash and baked until golden brown. The dish is a favorite at weddings, dinner parties, and other special occasions since it can stay warm for up to many hours.
