In depth
Shah plov means "the plov of plovs" or "king's plov." It's the centerpiece of weddings, anniversaries, and big gatherings. The presentation is striking: a round golden crown, with buttery rice, dried fruits, nuts, and lamb inside.
History and origin
Shah plov emerged in the 17th–18th centuries in the palace kitchens of Baku and Shamakhi. Later it crossed into ordinary wedding tables and today is the most recognizable Azerbaijani wedding dish.
Ingredients
- Lavash or thin dough (for the crust)
- Rice (basmati or devzira)
- Lamb or mutton
- Onion
- Dried fruits (prunes, apricots, raisins)
- Walnut, almond, chestnut
- Clarified butter, saffron
Preparation
Pot bottom and walls are lined with lavash. Rice, meat, onion, and the fruit-nut mix are layered inside. Butter and saffron pour over. Bakes 50–60 minutes on low heat. It's not strained out — the pot is inverted and the shah plov comes out as one golden crown.
Varieties
Classic shah plov (in lavash), potato-crust shah plov, milk shah plov, Shamakhi style (more nuts).
Frequently asked questions
Why is shah plov so important?
It's complex to make and demands skill to plate. Considered the headline dish of Azerbaijani cuisine. If a wedding serves shah plov, that family values culinary craft.
How is shah plov served?
The pot is inverted onto a large platter, carefully so the crust doesn't crack. Then the crust is sliced to reveal the rice.
Is shah plov on restaurant menus?
Yes, but most require a day-ahead order since it's not mass-prepared. Classic Azerbaijani restaurants in Baku (Firuzə, Şirvanşah, Sumakh) carry it.
What drink pairs with it?
Traditionally lemon wedges or pomegranate juice. From wine: light red (Madrasa Shirazi) or dry white.