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Khan Pilaf (Shah Plov)

Azerbaijani cuisine never fails to impress with its character — give it a try! Khan pilaf is a spiced, fragrant, and unusual Azerbaijani dish. When cooking the rice, use a 1:5 ratio of rice to water and don't skimp on salt — the rice won't take up more than it needs. Rose water is optional; you can simply use a little more milk instead. Depending on your flour you may need more or less, so go by the feel of the dough — it shouldn't stick to your hands. This recipe makes enough for a crowd.

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Khan pilaf
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 2 g
Fats 9 % 2 g
Carbohydrates 83 % 19 g
103 kcal
GI: 0 / 68 / 32
    1. Put the rice in a bowl, add salt, cover with fresh water heated to about 140°F (60°C), and let it sit for half an hour. Then rinse it under running water to wash off the starch. 2. Meanwhile, make the dough: put the egg yolks in a bowl, add the melted butter, rose water, warm milk, honey, and a pinch of salt, and beat until smooth. 3. Add the flour to the mixture. Grind the saffron in a mortar and steep it in boiling water (100 ml); pour some into the dough and reserve the rest for the rice. Knead the dough until it's elastic and doesn't stick to your hands. Wrap it in plastic wrap and refrigerate for half an hour. 4. After that, roll the dough out on a floured surface into a thin round sheet. Grease a baking dish with butter and line it with the dough. 5. Add the rinsed rice to vigorously boiling salted water; as soon as it returns to a boil, immediately scoop the rice out with a sieve and drain it in a colander. 6. Right away, using a slotted spoon, transfer the rice into the dough-lined dish — don't press it down. Add the orange zest, dried fruit, and nuts, mix gently, and drizzle everything with melted butter and the reserved steeped saffron. 7. Fold the dough over to enclose the filling, place in an oven preheated to 300°F (150°C), and bake for 2 hours. Carefully turn the finished pilaf out of the dish and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Honey - 400  kcal/100g
  • Saffron - 310  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Orange peel - 97  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Dried fruit mixture - 250  kcal/100g

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