Shah Plov Calories

To make Shah Plov, parboil the rice, layer it with cooked lamb and a fruit-and-nut mixture, then wrap the filling in lavash and bake until the casing is crisp and browned.

Shah Plov is wrapped in lavash to form its signature crisp, golden shell. The casing also holds the rice and filling together while they finish cooking, making the dish easy to present whole at the table.

Shah Plov typically contains rice, lamb, saffron, dried fruit such as raisins or apricots, and nuts; some versions include chestnuts. Ingredients and proportions vary among Azerbaijani family and regional recipes.

Shah Plov comes from Azerbaijan, where it is associated with celebratory meals and special occasions. Its name means “king’s pilaf,” reflecting the elaborate ingredients and dramatic presentation beneath its crisp casing.

Unlike a simple pilaf cooked and served as loose rice, Shah Plov has layers of meat, dried fruit, and nuts enclosed in lavash or pastry and baked as a complete centerpiece.

Lamb is the traditional choice for Shah Plov, bringing a savory flavor that pairs well with saffron and dried fruit. Recipes can vary, but lamb is the meat most commonly associated with the dish.

Shah Plov is a savory main dish with a noticeable sweet-and-salty contrast. Dried apricots or raisins add sweetness to the seasoned rice and meat without making the whole dish taste like a dessert.

Serve Shah Plov hot as the centerpiece of a meal, with a fresh salad, pickles, or a light vegetable side. Cut open the crisp lavash casing at the table or just before serving.

Refrigerate leftover Shah Plov in a covered container once it has cooled, rather than leaving it out for an extended time. Reheat it in the oven to help the lavash casing regain some crispness.