Intensive, colourful, and simply beautiful Perde Pilav, meaning a pilaf covered with a curtain in Turkish, is a generally accepted traditional Perde Pilav with fragrant spiced rice with chicken, nuts, and currants wrapped into a golden and butter-rich pastry enclosure of the so-called curtain. The crust is flaky and crisp, but baked in excess and keeps a treasured center that falls out as soon as it is cut.
It is a spectacular dish that may be used at weddings, celebrations or holiday feasts in southeastern Turkey most prominently in the city of Siirt. Turkish Perde Pilav with its buttery surface, spices and tantalising contrast of senses is a show stopper and true portrayal of Anatolian hospitality.
Perde Pilav is not only a meal, but also a display of family ties, wealth and culture dished out with love, presented in a package and offered with confidence.
About Perde Pilav
The Perde Pilav recipe originated in southeastern Turkey, in the province of Siirt and is strongly related to Kurdish and Arabic cooking. This dish is associated with plentitude and is usually cooked at weddings where the curtain signifies the veil of a bride and the filling of rice symbolizes prosperity and a full house.
It is usually filled with rice that is cooked with shredded chicken and pine nuts or almonds, currants or raisins and includes warm spices, such as cinnamon, allspice and black pepper. The outer layer is a floury soft dough full of butter and eggs that becomes a golden crust and seals the wonderful rice inside.
Prepared in a special round mould, which is then turned out like a cake, Perde Pilav Turkish wedding rice in pastry crust is pretty to see as well as tasting good.
Ingredients and Substitutes
- Rice (Baldo or Long-Grain): The filler. Baldo long-grain (Turkish short-grain) is most appropriate but any long-grain such as basmati will be suitable. Wash and soak to cook thoroughly
- Chicken (Boiled & Shredded): Chicken That is the normal way with whole or bone-in chicken being used to provide the flavour. Substitute: convenience partial-cooked rotisserie chicken
- Pine Nuts or Blanched Almonds: This adds a nut flavour and crunch along with richness. It can be walnuts or cashews, instead
- Currants or Raisins: Give sweetness to the savoury rice. A substitute is golden raisins
- Butter or Ghee: This is used in grilling and flavouring the dough and also the filling. Fills it in and enriches
- Onion (Finely Chopped): Sauteed until soft in order to produce the richly flavoured background
- Warm Spices ( Cinnamon, Allspice, Black Pepper ): Add warmth and slightly sweet flavour to the rice
- Salt: To be used in seasoning the dough and the filling
- The Dough(Pastry Shell): All-purpose flour
- Youghurt (optional )
- Egg Yolk (to brush on): Makes the crust very pleasing in its golden appearance when baked
How to Make Perde Pilav
Filling Preparation
Cook it with a little salt and a bay leaf (optional) but shred the chicken before it is boiled. Set aside. Melt the butter, 2 tbsp, in a pan. Fry 1 chopped onion. Stir in 2 tbsp pine nuts and cook to golden. Add:
- 1 cup wheat-washed rice
- 1/2 tsp cinnamon
- a 1/4 teaspoon allspice
- Salt and Black pepper
- 2 cups of chicken broth
Allow the rice to soak in the doneness on medium heat. Cook with shredded chicken and 2 tbsp of currants. Blend and allow it to cool.
Mix up the Dough (Crust)
Put together in a bowl:
- 2 design flour
- 1 egg
- 3 tbsp of butter
- With a pinch of salt
- A quart of water (pour in slowly)
Knead to a smooth soft pliable dough. Place a cloth on it and leave it to rest after 20 minutes
Put the Pilav together
Butter a cake mould or a deep round baking pan. Extend the dough to a large thin sheet and place it in the mold leaving it hanging over. Put the rice-chicken mixture inside which is cooled. Use the edges of the dough to cover on top of it. Color with an egg yolk.
Perde Pilav should be baked.
Take an oven and heat it to 180 degrees Celsius (350 degrees Fahrenheit). Put the pilav to cook in the oven for 30-40 minutes until the crust turns golden and crusty. Leave to rest, for 10 minutes then gently come out upside-down to a serving place.
Garnish, Serve & Enjoy
Cut into wedges, as a pie. Parley or side yoghurt and salad of request. Serve warm.
- Decoration: use additional toasted nuts (optional)
- Season with: yoghurt, pickled vegetables or fresh salad
- Ayran or Turkish black tea
Light golden, delicious, and indulging, Perde Pilav is the food that will leave a trace in mind not only in sight but also in the palate. It is a great item to have at your gathering, full of warmth and elegance. Try this authentic Turkish Perde Pilav with chicken and almonds at your next celebration and enjoy a timeless dish rooted in Ottoman hospitality and flavour.
