Shakh plov

Preparation time
30 mins to 1 hour

Cooking time
1 to 2 hours

Serves
Serves 6–8

Dietary
Vegetarian

By Olia Hercules

Ingredients

  • 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

To serve

  • 1 tbsp finely chopped mint
  • 1 tbsp finely chopped dill
  • 1 tbsp finely chopped coriander
  • 1 tbsp finely chopped purple basil
  • selection of pickles