Name: Kakhetian Shila Pilav
Prep time: 25 min
Cook time: 1 h 40 min
Total time: 2 h 15 min
Cuisine: Georgian
Ingredients: 500 g boneless lamb shoulder or mutton, trimmed and cut into 2 cm pieces; 100 g sheep-tail fat, finely minced; 150 g yellow onion, about 1 large, finely chopped; 3 garlic cloves, about 9 g, crushed or finely chopped; 300 g round-grain rice, rinsed until the water is mostly clear and drained; 830 ml boiling water or unsalted lamb stock to start, with up to 370 ml extra as needed; 2 bay leaves; 2 tsp ground cumin, about 4 g; 1 tsp freshly ground black pepper, about 2 g, plus more to taste; 1/4 tsp ground red pepper, optional; 8 g fine salt to start; adjust to taste, especially if using stock

Georgian lamb shila pilav served family-style in a wide bowl with a wooden spoon.

Yield6 generous portions

Active preparationabout 25 minutes

Cookingtime: about 100 minutes; allow longer if the lamb is not tender.

Passive timeabout 10 minutes, covered before serving

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The dish

About Kakhetian Shila Pilav

### შილაფლავი

Shila pilav is a peppery Kakhetian rice dish traditionally made with mutton and rendered sheep-tail fat. Round rice is simmered until very soft and almost falling apart, giving the pilav a thick, spoonable texture rather than separate, fluffy grains.

Georgia Travel describes several versions served at Georgian supras, including mushroom, chicken and beef, while identifying mutton as the traditional form. The dish is especially associated with mourning feasts, though sources also record festive servings. This recipe follows the Kakhetian mutton branch as a measured home rendition.

Sheep-tail fat renders gently before the lamb and onion go into the pot. The meat and onion are kept pale rather than browned; rice, garlic, bay and warm spices then simmer together. Add boiling liquid gradually as the rice softens, and finish with a generous amount of black pepper.

Cook the dish

Ingredients

Kakhetian Shila Pilav

Meat and fat

500 gboneless lamb shoulder or mutton, trimmed and cut into 2 cm pieces
100 gsheep-tail fat, finely minced
150 gyellow onion, about 1 large, finely chopped
3garlic cloves, about 9 g, crushed or finely chopped

Rice and liquid

300 ground-grain rice, rinsed until the water is mostly clear and drained
830 mlboiling water or unsalted lamb stock to start, with up to 370 ml extra as needed
2bay leaves

Seasoning

2tsp ground cumin, about 4 g
1tsp freshly ground black pepper, about 2 g, plus more to taste
1/4tsp ground red pepper, optional
8 gfine salt to start; adjust to taste, especially if using stock

Method

Render the sheep-tail fat. Put the minced fat in a heavy pot over low heat. Cook slowly, stirring, until it releases enough fat to coat the bottom and the remaining pieces are lightly golden, about 10–15 minutes. Remove the crisp pieces if you prefer, leaving the rendered fat in the pot.
Cook the lamb and onion gently. Add the lamb and onion. Cook over medium-low heat, stirring often, until the lamb turns opaque without browning and the onion softens without taking color, about 10–12 minutes. Stir in the garlic for the last minute.
Coat the rice. Add the drained rice and stir until each grain is coated in the fat. Pour in about 830 ml boiling water or unsalted stock. Add the bay leaves and salt. Bring back to a boil, then lower the heat to a steady gentle simmer.
Simmer until very soft. Cook partly covered for about 70–85 minutes, stirring more frequently as the rice thickens. Add more boiling water, 100 ml at a time, if the rice absorbs the liquid before it is very soft or the lamb is tender. The rice should nearly fall apart and the mixture should remain spoonable. Check a piece of lamb with a thermometer; for a whole cut, reach at least 63°C and allow a 3-minute rest, while this braise is cooked well beyond that point for tenderness.
Season and serve. Stir in the cumin, black pepper and optional red pepper. Taste and adjust the salt. Remove the bay leaves, cover for 10 minutes, then serve hot with extra black pepper if desired.

Practical guidance

Tips for success

Keep the onion pale; browning changes the traditional light appearance and adds a roasted flavor.
Use round-grain rice and cook it well past fluffy. The finished pilav should be thick and spoonable, with rice beginning to break down.
Keep a kettle of boiling water nearby. Add it a little at a time if the pot thickens before the lamb and rice are tender.

Practical guidance

If the pot begins to catch, lower the heat and stir along the bottom; add a splash of boiling water rather than letting the rice scorch.
The rice is intentionally much softer than standard pilaf. If it is still distinct and fluffy, continue simmering and add hot liquid as needed.
Refrigerate leftovers in shallow containers within 2 hours. Keep at 4°C or colder and use within 3–4 days; reheat to 74°C, adding a little water to loosen the texture.

Nutrition per serving

Estimated nutrition per serving

Provisional estimate for 1 of 6 portions: about 640 kcal; carbohydrates 53 g; protein 31 g; fat 34 g; fibre 2 g; sodium 650 mg. This model uses lamb shoulder, sheep-tail fat, round rice and 8 g added salt, divided into six portions. Fat trimming, stock labels and final liquid reduction can shift the values substantially; no laboratory analysis has been performed.

Allergens and food safety

No major allergen is intentionally added in the base recipe; packaged stock may contain allergens, so check its label. Keep raw lamb separate from ready-to-eat food and wash hands and surfaces after handling it. Cook thoroughly and verify temperature with a food thermometer. Refrigerate leftovers within 2 hours, store at 4°C or colder and reheat leftovers to 74°C.

Serving and finish

Shila pilav should be thick, pale and very soft, with tender lamb and a pronounced cumin-and-black-pepper aroma.
Serve immediately in warm bowls. A little extra black pepper is a fitting finish; avoid adding cheese or wine to this traditional Kakhetian-style version.

About Kakhetian Shila Pilav

Ingredients

Meat and fat

Rice and liquid

Seasoning

Method

Tips for success

Practical guidance

Estimated nutrition per serving

Allergens and food safety

Serving and finish

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