シャ・プロフ（アゼルバイジャン・サフラン・ライス・ウィズ・チキン）

このレシピについて

シャ・プロフはアゼルバイジャンの最も複雑なプロフの変動

材料

サービスします 8

• 600 gバスマティ米
• 1.2 kgbone-in chicken thighs
• 0.5 tspsaffron threads, steeped in 3 tbsp hot water
• 150 gunsalted butter, melted
• 1 largeonion, sliced
• 150 gdried apricots, halved
• 100 ggolden raisins
• 150 gchestnuts, peeled and halved (jarred or vacuum-packed is fine)
• 2 large sheetsthin lavash bread
• 1 tspground cinnamon
• 2 tspfine salt, plus more to taste
• 1 litrewater, for boiling rice
• 2 tbspvegetable oil, for the chicken

手順

1. 1

   鶏肉を調理

   鶏もも肉に塩をかけて褐色にする

2. 2

   Sauté the fruit and chestnuts

   In a separate pan, melt 2 tbsp butter and sauté onion until soft. Add apricots, raisins, chestnuts, and cinnamon, and cook gently for 5 minutes until fragrant and slightly caramelized.

3. 3

   Par-boil the rice

   Bring a large pot of water to a boil with remaining salt. Add soaked rice and boil 6-7 minutes until about 70% cooked. Drain well.

4. 4

   Line the pot

   Brush a heavy pot generously with melted butter. Lay the lavash sheets across the bottom and up the sides, overlapping so there are no gaps, with enough overhang to fold over the top later.

5. 5

   Layer

   Spread a third of the rice over the lavash. Add half the chicken and half the fruit mixture. Repeat layering, finishing with a final layer of rice on top. Drizzle saffron water and remaining melted butter evenly over the top.

6. 6

   Fold and seal

   Fold the overhanging lavash over the top of the rice to fully enclose it, patching any gaps with an extra piece of lavash if needed.

7. 7

   Steam-bake

   Cover the pot tightly with a lid (wrap the lid in a clean kitchen towel to help seal in steam) and cook over very low heat for 35-40 minutes, or transfer to a 160°C oven for the same time.

8. 8

   Unmold and serve

   Invert the pot carefully onto a large platter so the golden lavash crust forms the outer shell, or simply lift the crust off and serve rice and lavash on the side. Cut open at the table.

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