Azerbaijani king's pilaf baked in a lavash crust (Shah plov)

1. Wash the rice in cold water until it runs clear, then soak in salted water for 2 hours; steep the saffron in 3 tablespoons of hot water.

2. Cut the lamb shoulder into 2 cm cubes and brown in 30 g butter with the onions cut into half-moons; add the chestnuts (pre-cooked and peeled), season with salt and pepper, add a little water and simmer covered for 40 minutes; add the dried apricots, prunes and raisins for the last 10 minutes.

3. Boil the drained rice in plenty of salted water for 6-7 minutes until half-cooked, drain and toss with the saffron water and 30 g melted butter.

4. Generously butter a deep, heavy-based 24-26 cm pot (or baking dish) and lay the lavash sheets in, overlapping, so they completely cover the base and sides with the edges hanging over; brush every layer with butter.

5. Add half the rice, then the meat and fruit filling, then the rest of the rice; drizzle with the remaining butter, fold the overhanging lavash over to seal it completely and butter the top as well; cover and bake at 180 °C for about 1 hour until the crust is golden and crisp.

6. Carefully turn it out onto a large platter and cut the "crown" at the table with ceremony, like a cake; each portion gets some crisp crust, rice and filling.

Tip: Shah plov is the highlight of Azerbaijani weddings and feasts. The crust only gets properly crisp if you're generous with the butter on the lavash; instead of chestnuts you can use toasted almonds.