Buttered Rice under a shah’s crown

Serves 6 Starters and mains

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Method

Preheat the oven to 180C/350F/ Gas 4. In a large saucepan, parboil the rice for 8 minutes. Drain and spread out on a baking sheet to cool. Melt the butter and set aside enough to grease the pan and lavash. To the rest of the butter, add the saffron and a pinch of salt, then put to one side.

To assemble the plov you need a cast-iron pan about 20cm in diameter (or you could use a high-sided cake tin but wrap the outside in foil to stop any melted butter seeping out in the oven).

Grease the pan generously with butter and lay in the lavash to line the bottom, sides and hang over the edge. Fill any gaps with small pieces of lavash and brush with butter as you go.

Spoon one-third of the parboiled rice into the lined pan then crumble over the chestnuts. Add another third of the rice and a layer of raisins and apricots. Finish with the remaining rice. Make holes in the rice using the handle of a wooden spoon and pour over the saffron butter.

Cover the rice with a final layer of lavash, then fold the overhanging bread so it covers the top. Brush with butter and cover the pan with a lid or foil.

Cook for 1 hour until golden brown. Leave to rest for 10 minutes, then invert the plov on to a serving plate. Crack a hole in the middle of the crust and then cut into six sections. The shards will fall away, giving the look of the shah’s crown.