Shah pilaf

Directions

1. Rinse rice under cold water until the water runs clear.

2. Transfer to a large saucepan with salt, saffron and cover with approximately 1 litre water, leave to soak for 1 hour.
3. Place chestnuts flat side down on a board and score the rounded side with a cross, scoring just through to the flesh.
4. Cook chestnuts in a saucepan of boiling water for 15-20 minutes, until the scored section starts to open up.
5. Drain and set aside until cool enough to handle, then peel.
6. Heat 50g of the ghee in a large deep frying pan on medium.
7. Cook onions, for 10-12 minutes, stirring occasionally, until softened and starting to brown. Season with salt and transfer to a bowl.
8. Increase heat to medium high, add lamb to pan and cook until browned all over.
9. Stir in cumin seeds, cook for a further minute.
10. Return onions to the pan along with chestnuts, cherries, raisins and apricots.
11. Cook for 2 minutes until well combined, then add about ¼ cup (60ml) of the rice soaking saffron water and the lemon juice.
12. Bring to a simmer, reduce heat to low and cook for 5 minutes, then set aside.
13. Bring the saucepan with rice to a boil over high heat, then cook for 5 minutes until al dente. Drain and spread on a flat tray to cool.
14. Preheat oven to 160°C fan forced (320°F).

15. Brush lavosh with remaining ghee on both sides. Place 1 wrap in the base of a 2L round baking dish or heavy based round pot. .

16. Place 4 more lavosh around the side of dish overlapping and extending up over the top of the dish.

17. Place last lavosh in the base to form an extra base layer.
18. Place ⅓ of the rice in the base and spread to make an even layer. Top with half the lamb mixture.
19. Repeat layers, finishing with rice. Fold over lavosh to encase the filling and brush with any remaining ghee.
20. Cover with a lid if you have one, and bake for 40 mins, then uncovered until deep golden brown, 30-40 minutes.