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Shilaplavi
Rice with lamb and spices
Shilaplavi: Georgian rice with lamb, onion and spices for memorial feasts
In Racha and Imereti, in western Georgia, shilaplavi is the dish of the kelekhi, the memorial feast held after a funeral and on remembrance days, when long tables are laid for family and neighbours. Lamb is simmered until tender and its broth used to cook rice with plenty of onion, coriander seed and blue fenugreek, so the grains turn soft and a little sticky, closer to a thick pilaf than a dry one. It is eaten quietly with bread, herbs and pickles. Chef's tip: use short-grain rice and don't rinse it too much; shilaplavi should be soft and clinging, not fluffy.
- Total time
- 110 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the lamb
- 2 lb lamb shoulder on the bonecut into large pieces
- 6 ¼ cups water
- 1 ½ tsp salt
For the rice
- 3 tbsp sunflower oil
- 3 onionsfinely chopped
- 1 carrotgrated
- 1 tsp ground coriander seed
- ½ tsp black pepper
- 14 oz short-grain ricerinsed once
- 1 handful fresh coriander and dillchopped
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Method
0/5 doneStep 1: Put the 2 lb lamb shoulder on the bone, 6 ¼ cups water, 1 ½ tsp salt and 2 bay leaves in a pot, bring to the boil, skim and simmer partly covered for 1 hour until the lamb is tender and comes away from the bone.
60 minStep 2: Lift out the lamb, pull it into bite-sized pieces and discard the bones. Measure 1 litre of the broth, topping up with water if needed.
5 minStep 3: In a wide heavy pan heat the 3 tbsp sunflower oil and fry the 3 onions over a medium heat for 8–10 minutes until golden. Add the 1 carrot, 1 tsp ground coriander seed, 1 tsp ground blue fenugreek (utskho suneli) or fenugreek and ½ tsp black pepper and stir for 1 minute.
10 minStep 4: Add the 14 oz short-grain rice and stir to coat, then pour in the hot broth and add the lamb. Simmer covered on a low heat for 18–20 minutes. A common mistake is stirring as it cooks, which turns it gluey; leave the lid on.
20 minStep 5: It is done when the rice is soft and has absorbed the broth, with a little moisture still clinging. Rest off the heat, covered, for 5 minutes, then scatter with the 1 handful fresh coriander and dill and serve.
5 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 26 g
- Carbs
- 62 g
- Fat
- 18 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does shilaplavi take?
- About 110 minutes in total: 20 minutes to prepare and 90 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
- What can I use instead of onions?
- 2 shallots per onion.
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