Usuba
Lamb Pilaf in Lavash
A layered dish made with long-grain rice, lamb meat, dried fruits, and nuts, wrapped in Armenian lavash and baked in the oven. Saffron gives the rice a golden color and a distinctive aroma. If desired, you can substitute turmeric or add chestnuts and cherry plums.
- Total
- 120 min
- Standard serving
- 819.3 g
Ingredients
Total 13
Instructions
- 1
Step 1
Soak the rice in cold salted water for 2–3 hours. Add 1 tablespoon of salt per 1 liter of water.
- 2
Step 2
Cut the lamb into pieces and fry in vegetable oil until golden brown.
- 3
Step 3
Chop the onion and fry separately until soft.
- 4
Step 4
Combine the browned meat, onion, barberry, raisins, almonds and dried apricots. Stew for 5 minutes.
- 5
Step 5
Pour a pinch of saffron with half a glass of boiling water. Let it steep for 20 minutes, then strain.
- 6
Step 6
Melt the butter.
- 7
Step 7
Rinse the soaked rice with plenty of water. Boil in salted boiling water until half-cooked. Drain in a colander, pour boiling water over it and let the water drain. Pour the rice with half of the melted butter and saffron infusion. Mix well.
- 8
Step 8
Preheat the oven to 180 degrees.
- 9
Step 9
Generously coat the bottom and sides of a 2.5-liter pot with melted butter.
- 10
Step 10
Lay out the lavash without gaps so that the edges hang over the pot. Brush all the seams of the lavash with melted butter.
- 11
Step 11
Alternate layers: start with rice, then meat with dried fruits and nuts. Finish with a layer of rice.
- 12
Step 12
Wrap the overhanging edges of the lavash over the rice. Brush the lavash on top with melted butter.
- 13
Step 13
Put the pot in the oven for 1 hour.
- 14
Step 14
Turn the finished pilaf onto a plate. Cut it into portions with a knife.
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