Shah Pilaf with Lamb in a Mountain Kitchen

Welcome back, friends. Today we're going to cook something that feels almost mythical. A whole lamb, slowly roasted in an underground tandoor right here in the heart of nature. The lamb goes beneath the earth. But anticipation? That stays here with us. I am cutting that thin membrane with the knife. You don't need to cut deeply. The knife is only helping the membrane to loosen. Slow and careful movements work much better here than trying to cut it all at once. My wife is here chopping onions like a professional. Seriously, it makes it look easy. Hey, if you're enjoying this little kitchen chaos, don't forget to hit that subscribe button. Now I'm mixing salt, pepper, and a little turmeric. Then I spray everything with oil. It's a simple marinade, but it works wonders. Salt enhances flavor. Turmeric gives it that warm color and subtle aroma. And the oil keeps everything moist while cooking. I'm taking the knife and making small incisions all over the lamb. Just enough for the marinade to penetrate deeply. Then I'll spread it very well, making sure it gets into every cut and fold. You want the spices to mix with the meat, not to remain on the surface. Now it's all done by hand, rubbing the marinade everywhere, fingers in every corner. It feels good to see the spices being absorbed, as if you're giving the lamb a gentle massage before the heat touches it. My wife is already peeling potatoes, smiling to herself. I swear he just recalled some childhood memory while working. Now he is rinsing the potatoes and moving on to slicing the eggplants, each cut clean and even. Next, he is grabbing the carrots and tomatoes, preparing everything for the party in the tandor. Generously sprinkle with salt and pepper, drizzle a little oil on top, and mix everything by hand. You truly want to feel each piece covered. That's when the flavors begin to work their magic. Now I'm simply placing all the vegetables directly onto the lamb. Messy? Yes, but that's how all the flavors begin to blend and suffocate. Then we wrap it well in wax paper and aluminum foil. It keeps all the juices and steam inside, so the lamb becomes tender and the vegetables soften without drying out. First, we lowered the pan with water into the tandor. It's an old trick that helps the lamb cook slowly without burning and keeps all those juices trapped inside. It is time to take the lamb and slowly lower it into the tandor. You have to do it carefully, making sure it's balanced so that it doesn't tilt or spill the vegetables. If you can, put a little clay on top of the tandor. It roasts everything evenly, maintains uniform heat, and imparts that deep, earthy flavor. While everything is cooking down there, let's have a cup of tea. Hey, if you'd like to keep enjoying more little kitchen adventures, don't forget to visit us and follow us on Instagram. Alright, it's time to open the tandor and see what we have. Honestly, it's like a little burst of happiness straight to the nose. Now we are carefully removing the lamb, still wrapped, along with all those juices and vegetables, cooking together. It's one of those moments that make all the preparation utterly worthwhile. I can't wait any longer; I have to try it. One bite and... oh wow, pure glory. Honestly, this is the kind of flavor that makes you forget the world for a second. Alright, it's finally time to begin. Thank you very much for watching, friends. If you enjoyed this little kitchen adventure with us, please subscribe so you don't miss the next one. Trust us, there's much more chaos, flavor, and stories on the way. Today we are going to do something truly special. Shah Pilaf, directly from Azerbaijani traditions. Each step is easy to follow, and at the end, you'll have a dish full of flavor and tradition. My wife is trimming the extra fat off the lamb with the knife. It's quick and focused, making sure we leave just enough for the flavor. Now he is cutting the meat into small, uniform pieces. Quick tip. If you chill the meat in the refrigerator for 15 to 20 minutes first, It will maintain its shape better and cut cleanly without squashing. Let's chop the onions. The trick is not to rush and to achieve a mixture of small pieces and a few slightly larger ones. It gives the pilaf a better texture and a small surprise in every bite. Drop a small piece of butter into the pan and let it melt slowly. Then add the onions. Fry them until golden brown—it takes a few minutes, but it's worth it. My wife is putting the meat into the pan. That sizzling sound just makes you want to start eating right away. She is chopping the dried apricots now. They're going to add pilaf to bring a touch of sweetness that balances the meat and spices. Let's rinse the rice with water. She likes to do it by hand, moving it gently. This removes the excess starch and prevents the grains from sticking to each other. Oh wow! The meat smells incredible. Don't forget to subscribe so you can enjoy all the chaos in the kitchen and the delightful moments with us. First, we are lightly toasting the hazelnuts in the pan. Just enough to bring out the nutty aroma without burning them. Next, we add the prunes. Very well, now come the apricots and the raisins. Don't leave and go away. Keep removing it, or you'll end up with burnt surprises. It's time to add the meat on top. Hear that crackling sound. I love that sound. Then a quick splash of lemon juice simply enhances everything and balances the richness. Let's rinse the rice and put it on the fire. Give it a few minutes and it will begin to work its magic. A bit like a trick, but without the rabbits. Now comes the fun part. We are brushing the mold with egg yolks all over the bottom and sides. We are also brushing the lavash to give it the same golden finish and to prevent it from sticking to the mold. Next, we are placing the lavash in the pan, making sure it hugs the sides and keeps the filling in place. It's a bit like building a small fortress for the rice and meat. We are piling the rice in the center. Just place it gently. Think of it as tucking him in for a little nap before all the delicious layers come on top. The next layer is meat mixed with walnuts, apricots, and raisins. Extend it uniformly, as if you were giving each grain a welcoming companion for the flavor party. Then we cover it again with another layer of rice. We folded the lavash as if we were wrapping a gift. We gently press it to ensure nothing escapes. And we brush the top with egg yolk. Very well, it's time to put our shah pilaf into the oven. Slide it gently and let it work its magic. The scents are about to become intense here. Let's take a short break and enjoy a little tea while everything cooks. Guys, do you prefer your tea strong and bold or light and smooth? We're curious to know how each one takes it. while waiting for something delicious to finish cooking. Hey, if you want more fun behind the scenes in the kitchen And small tips like this—visit our Instagram and follow us. There we also share much more. My wife somehow found some marinated green olives So she is placing them on the plate. Let's enjoy them together with the pilaf. Very well, it's time to serve the pilaf. Oh, the smell hits you—warm, rich, and welcoming. I can already say that every bite is going to be incredible. Now comes the tricky part: carefully turning it over without breaking this beauty. She must be handled with care, as if she were the crown jewel of the kitchen today. Let's start cutting and digging. Look at all those layers—meat, nuts, raisins, rice. Thank you very much for seeing us, friends. 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