Shakh plov recipe
 Shakh plov translates as crown pilaf. This rich and tangy rice dish is certainly fit for a king or queen. 400g/14oz pumpkin, peeled and cut into 1cm/¼in pieces 2 tbsp olive oil200g/7oz chestnuts, peeled and halved4 garlic cloves, thinly sliced1 tsp cumin seeds350g/12oz clarified butter or ghee200g/7oz banana shallots, slicedpinch saffron70g/2½oz barberries50g/1¾oz dried cherries 20g/¾oz sultanas70g/2½oz flaked almonds, toasted 350g/12oz basmati rice15 x 20cm/8in thin lavash (Persian flatbreads, available from Persian stores and online)salt and freshly ground black pepper 400g/14oz pumpkin, peeled and cut into 1cm/¼in pieces 2 tbsp olive oil 200g/7oz chestnuts, peeled and halved 4 garlic cloves, thinly sliced 1 tsp cumin seeds 350g/12oz clarified butter or ghee 200g/7oz banana shallots, sliced pinch saffron 70g/2½oz barberries 50g/1¾oz dried cherries 20g/¾oz sultanas 70g/2½oz flaked almonds, toasted 350g/12oz basmati rice 15 x 20cm/8in thin lavash (Persian flatbreads, available from Persian stores and online) salt and freshly ground black pepper 1 tbsp finely chopped mint1 tbsp finely chopped dill1 tbsp finely chopped coriander1 tbsp finely chopped purple basilselection of pickles 1 tbsp finely chopped mint 1 tbsp finely chopped dill 1 tbsp finely chopped coriander 1 tbsp finely chopped purple basil selection of pickles Method Preheat the oven to 220C/200C Fan/Gas 7.Place the pumpkin in a large roasting tin and drizzle over the olive oil. Roast in the oven for 30–40 minutes or until golden-brown and cooked through. 10 minutes before the end of cooking add the chestnuts, garlic and cumin. Alternatively, heat a medium sauté pan and add a little clarified butter. Add the pumpkin and cook until golden brown all over. Add the chestnuts, garlic and cumin and cook for a further 5 minutes.Heat 3 tablespoons of the clarified butter in a medium sauté pan and fry the shallots until lightly caramelised. Gently heat the rest of the clarified butter in a saucepan and add the saffron to infuse.Add the roasted pumpkin and chestnuts to the shallots along with the dried fruit, and almonds and season with salt and pepper.Rinse the rice and put in a saucepan with plenty of salted water. Bring to the boil and simmer for 5 minutes. Drain thoroughly and pour into a tray to cool slightly.Brush the lavash, one-by-one with clarified butter and layer into the bottom and sides of a large ovenproof casserole, making sure that some hangs over the edges to fold over. There should be a couple of layers with no holes showing.Reduce the oven temperature to 200C/180C Fan/Gas 6. Add the pumpkin and chestnut mixture to the lavash lined saucepan, then scatter the rice over gently, do not pack in. Make 4–5 holes in the rice and pour over the saffron butter. Fold the sides of the lavash over the rice to close it. Cover and cook in the oven for 50 minutes. If the top is not brown and crispy, lower the heat to 180C/160C Fan/Gas 4, remove the lid and cook for another 10 minutes to crisp the top.Carefully, tip the plov onto a plate. Allow to stand for 5 minutes and then cut into slices. Place in the middle of the table and serve with the herbs and pickles in bowls on the side. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Place the pumpkin in a large roasting tin and drizzle over the olive oil. Roast in the oven for 30–40 minutes or until golden-brown and cooked through. 10 minutes before the end of cooking add the chestnuts, garlic and cumin. Alternatively, heat a medium sauté pan and add a little clarified butter. Add the pumpkin and cook until golden brown all over. Add the chestnuts, garlic and cumin and cook for a further 5 minutes. Place the pumpkin in a large roasting tin and drizzle over the olive oil. Roast in the oven for 30–40 minutes or until golden-brown and cooked through. 10 minutes before the end of cooking add the chestnuts, garlic and cumin. Alternatively, heat a medium sauté pan and add a little clarified butter. Add the pumpkin and cook until golden brown all over. Add the chestnuts, garlic and cumin and cook for a further 5 minutes. Heat 3 tablespoons of the clarified butter in a medium sauté pan and fry the shallots until lightly caramelised. Heat 3 tablespoons of the clarified butter in a medium sauté pan and fry the shallots until lightly caramelised. Gently heat the rest of the clarified butter in a saucepan and add the saffron to infuse. Gently heat the rest of the clarified butter in a saucepan and add the saffron to infuse. Add the roasted pumpkin and chestnuts to the shallots along with the dried fruit, and almonds and season with salt and pepper. Add the roasted pumpkin and chestnuts to the shallots along with the dried fruit, and almonds and season with salt and pepper. Rinse the rice and put in a saucepan with plenty of salted water. Bring to the boil and simmer for 5 minutes. Drain thoroughly and pour into a tray to cool slightly. Rinse the rice and put in a saucepan with plenty of salted water. Bring to the boil and simmer for 5 minutes. Drain thoroughly and pour into a tray to cool slightly. Brush the lavash, one-by-one with clarified butter and layer into the bottom and sides of a large ovenproof casserole, making sure that some hangs over the edges to fold over. There should be a couple of layers with no holes showing. Brush the lavash, one-by-one with clarified butter and layer into the bottom and sides of a large ovenproof casserole, making sure that some hangs over the edges to fold over. There should be a couple of layers with no holes showing. Reduce the oven temperature to 200C/180C Fan/Gas 6. Reduce the oven temperature to 200C/180C Fan/Gas 6. Add the pumpkin and chestnut mixture to the lavash lined saucepan, then scatter the rice over gently, do not pack in. Make 4–5 holes in the rice and pour over the saffron butter. Fold the sides of the lavash over the rice to close it. Add the pumpkin and chestnut mixture to the lavash lined saucepan, then scatter the rice over gently, do not pack in. Make 4–5 holes in the rice and pour over the saffron butter. Fold the sides of the lavash over the rice to close it. Cover and cook in the oven for 50 minutes. If the top is not brown and crispy, lower the heat to 180C/160C Fan/Gas 4, remove the lid and cook for another 10 minutes to crisp the top. Cover and cook in the oven for 50 minutes. If the top is not brown and crispy, lower the heat to 180C/160C Fan/Gas 4, remove the lid and cook for another 10 minutes to crisp the top. Carefully, tip the plov onto a plate. Allow to stand for 5 minutes and then cut into slices. Carefully, tip the plov onto a plate. Allow to stand for 5 minutes and then cut into slices. Place in the middle of the table and serve with the herbs and pickles in bowls on the side. Place in the middle of the table and serve with the herbs and pickles in bowls on the side.