Shah Plov

Drain the soaked rice and parboil it in a large pot of generously salted boiling water for six to eight minutes, until the grains are tender on the outside but still firm in the centre. Drain immediately and rinse with warm water.

Melt 50g of butter in a deep heavy-bottomed pot or Dutch oven. Drape the lavash bread sheets into the pot so they line the bottom and sides, with the edges hanging generously over the rim.

Season the lamb cubes with salt, pepper, cinnamon, and turmeric. In a separate skillet, sear the lamb in 30g of butter over high heat until browned on all sides, then toss with the dried apricots, chestnuts, and raisins.

Spoon one-third of the parboiled rice into the lavash-lined pot, spreading it evenly. Layer half the lamb and fruit mixture on top. Repeat with another third of the rice, the remaining lamb mixture, and finish with the last of the rice.

Drizzle the saffron water over the top layer of rice. Melt the remaining 70g of butter and pour it evenly over everything. Fold the overhanging lavash edges over the rice to encase the pilaf completely.

Cover the pot with a tight-fitting lid wrapped in a clean tea towel to trap steam. Cook over the lowest possible heat for forty-five to fifty minutes, until the lavash forms a deep golden, crispy crust on the bottom.

Remove the pot from the heat and let it rest covered for ten minutes. Carefully invert the entire pilaf onto a large round serving platter so the golden lavash crust is on top. Cut through the crust at the table to reveal the jewelled rice.