Shah plov, known and loved by every Azerbaijani, the real king of our national cuisine and festive tables. Although this kind of cooking technology has been known to people for centuries, shah plov in the form we know has returned to holiday tables thanks to the famous chef Shahhuseyn Karimov. Since then, this dish has become an invariable attribute of modern weddings and events.

Ingredients:
- 300 g long rice
- 300 g of boneless lamb meat
- 2 medium sized onions
- 150 g of chestnuts
- 150 g of butter
- 150 g albukhara
- 100 g apricots
- 20 round lavash
- less than a handful of raisins
- saffron
- salt

Preparation:
Long rice is pre-soaked in a bowl. Meanwhile, chestnuts are cleaned. The lamb meat is cut into small pieces, and the onions are divided in half and finely chopped in the form of half rings. Rice is boiled in a pot, removed from the stove before it is fully cooked, and the water is filtered.
Oil is added to the pan, after roasting the chopped lamb a little, chestnuts, apricots, apricots, raisins and onions are added to it, and all the ingredients are roasted until half-cooked.
The cauldron is well oiled, lavash is spread inside it so as to cover the walls and bottom of the cauldron. The rice is divided into two parts, one part is emptied into the pot. Pan-fried ingredients are added to it, and the second part of the rice is spread evenly. Cover the rice with lavash, grease and cook in the oven at 170 degrees for 40-60 minutes.

Tip:
Shah pilaf is more of a cooking technique than a type of food, so the products you add to it can be different, you can change them according to your taste. For example, shah pilaf prepared with chicken and gilnar is very delicious.