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Meat, Maghreb and Middle East

Lamb Shilaplavi

Shilaplavi is a Georgian pilaf for 4 people, ready in 90 minutes, at a medium difficulty level, for about €3.80 per person. Lamb simmers with onions and carrots, then the rice cooks directly in that broth to soak up all its flavor. Success depends on the broth level, just an inch above the rice, and a five minute rest before serving.

Tonight, a Georgian pilaf with rice cooked in a lamb broth with onions, carrots, and fresh herbs, a comforting and fragrant dish.

Lamb Shilaplavi
Total time
1 h 30
Difficulty
Medium
Cost per person
€3.80
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Shilaplavi is rice that has soaked up everything from the lamb broth it cooked in, seasoned with cumin and topped with fresh herbs right before serving. The grains stay whole and tender, and the meat falls apart after its long simmer with onions and carrots. It's a hearty dish that satisfies without feeling heavy, perfect as the weather turns cold.

This is the kind of dish to make on a Sunday, when you have time to let it simmer slowly without rushing the clock. It also works well for guests, since it comes to the table in one big dish and its herb and spice aroma makes an impression right away. Mon Chou thought of a dinner that breaks from routine without requiring complicated technique.

The ingredients

4 people

Butcher

  • Lamb shoulder 700 g

Fruits and vegetables

  • Onions 3
  • Carrots 2
  • Fresh cilantro 1 bunch
  • Flat leaf parsley 1 bunch

Pantry

  • Riceoften in the pantry 350 g
  • Beef brothoften in the pantry 80 cl
  • Cuminoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 40 g

Allergens Celery, Lactose

The step by step recipe

  1. Cut the lamb into cubes and brown it in the oil with the sliced onions. 10 min

    Brown the meat in small batches, otherwise it will steam instead of sear.

  2. Add the sliced carrots, cover with broth, and let it simmer covered. 40 min

    The meat should be almost tender before you add the rice.

  3. Add the rinsed rice, cumin, salt, and pepper, and top up with more broth if needed.

    The broth level should sit about an inch above the rice.

  4. Cover and cook over very low heat until the rice has absorbed all the liquid. 20 min

    Avoid stirring, the rice should stay whole.

  5. Add the butter, let it rest for five minutes, and scatter chopped herbs on top before serving. 5 min

    Butter at the end gives the rice a glossy finish and extra fragrance.

Our tips to get it right

  • Choose a well marbled lamb shoulder rather than a lean cut, it stays tender even after a long simmer.
  • Rinse the rice in clear water until it runs clear, the grains will stick together less during cooking.
  • Taste the broth before adding the rice and adjust the salt at that point, since the rice will absorb all the seasoning from the liquid.

The variations

  • Swap the lamb for braising beef for a milder flavor, the simmering time stays the same.
  • For a vegetarian version, replace the meat with mushrooms and use vegetable broth instead of beef broth.
  • For kids, cut the cumin in half and serve the rice separate from the meat, some children prefer the two apart on the plate.

What to serve it with

  • Plain yogurt instead of bread
  • A cucumber and tomato salad
  • Black tea alongside the meal

Storage

Shilaplavi keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes for up to 2 months, though it's best to add the fresh herbs after thawing. Reheat covered with a little broth or water to bring back the rice's softness.

Questions about this dish

Can you make shilaplavi ahead of time?

Yes, you can make it the day before and reheat it gently with a little broth. Add the fresh herbs right before serving to keep their aroma intact.

What kind of rice works best for this pilaf?

A long grain rice like basmati works well, since the grains stay separate and don't stick. Avoid short grain rice, which releases too much starch during cooking.

Can you replace the beef broth?

You can use chicken broth if that's what you have on hand, the flavor will be a bit lighter. The important thing is that the broth is hot when you add it to the meat.

Why shouldn't you stir the rice while it cooks?

Stirring breaks the grains and releases their starch, which makes the rice sticky. Let it cook covered and undisturbed, it will absorb the broth on its own.

How long does it take to make a lamb shilaplavi, the Georgian pilaf cooked in broth?

Count 1 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a lamb shilaplavi, the Georgian pilaf cooked in broth?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb shilaplavi, the Georgian pilaf cooked in broth cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains celery, lactose. Always check the labels of the products you buy.

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