Shah-pilaf in pita bread - party for the holiday
Shah-pilaf is an incredibly delicious pilaf, which, unlike traditional recipes, is prepared using a different technology. In this recipe I will tell you how to cook shah-pilaf in pita bread. There is still a recipe in a fresh test. All ingredients must be prepared in advance. Boil steamed rice until tender, fry the meat and mix with spices, sauté the vegetables in vegetable oil, soak the raisins in tea. Then we pack all this beauty in pita bread and bake in the oven. As you can see, there are no special difficulties in preparing the shakh-pilaf; I will tell you about some of the nuances and secrets in the detailed description of the recipe.
Asians prepare shah-pilaf on holidays - in the center of the table on a large dish rises pilaf in the form of a hat. Various fresh vegetables are specially pickled for this dish - onions, tomatoes, cucumbers. Tasty, easy to eat!
- Time for preparing: 1 hour 20 minutes
- Servings Per Container: 6
Ingredients for Shah-pilaf in pita bread
- 1 thin pita bread;
- 500 g of meat;
- 210 g steamed rice;
- 120 g of onion;
- 6 cloves of garlic;
- 150 g carrots;
- 70 g pitted raisins;
- 10 g of barberry;
- 5 g of sweet smoked paprika;
- 3 g ground red pepper;
- 2 g of Imereti saffron;
- 120 g butter;
- vegetable oil, salt, pepper.
A method of preparing shah-pilaf in pita bread
Pour 250 ml of water into the pan, pour rice, add 30 g of butter and salt. After boiling, close the lid, cook for 12 minutes over low heat, and steam for another 10 minutes, covering the pan with a towel.
Pour 2-3 tablespoons of sunflower oil into the pan, throw the meat into cubes into the heated oil. Shah-pilaf in pita bread is usually cooked with lamb or veal. I am of the opinion that the meat that is most popular in your latitudes is appropriate. Nothing terrible will happen to the recipe if pilaf with pork is cooked in central Russia. Learn just as tasty, rest assured!
Finely chop the onions and garlic, add to the meat, fry for several minutes all together.
To the fried meat, add raisins soaked in tea, barberry, Imereti saffron and ground red pepper, salt.
Spread the meat from the pan onto a plate. In the same pan, put the carrots cut into cubes, fry them until soft for several minutes, sprinkle with salt and sweet paprika.
Melt the remaining butter in a pan. Thin pita bread is cut into wide stripes.
Lubricate them with a thin layer of melted butter and lay in a cast-iron pan with a fan.
Divide the finished rice in half, put one part on the bottom of the pan, pour with butter.
Then lay out the carrots, spread evenly.
Add meat with spices, also level.
Put the rest of the rice on the meat, pour over the butter.
We wrap the edges of the pita overlap, pour over oil. Cover the pan with a lid.
We cook the shah-pilaf in pita bread for 50 minutes-1 hour in an oven heated to 170 degrees.
We immediately turn the finished shah-pilaf onto a plate, serve hot to the table.
Enjoy your meal! Do not forget to marinate the onion in vinegar - this is a great addition to the dish.