Perde pilavı

Step 1: Simmer 2 ¼ lb chicken thighs and breasts, bone-in with 6 ¼ cups water, 1 bay leaf and 1 tsp salt for 40 minutes, until the meat falls from the bone and the juices run clear (165°F). Lift out, shred the meat and keep 600 ml of the stock.

Step 2: Meanwhile, knead 12 ½ oz plain flour, 3 ½ oz plain yoghurt, 1 egg, 2 ⅞ oz butter, ¼ cup cold water and ½ tsp salt into a soft dough. Cover and rest for 30 minutes.

Step 3: Melt 1 ¾ oz butter in a wide pan and fry 2 ⅞ oz blanched almonds for 3 minutes, until golden. Add 12 ½ oz long-grain rice and stir for 2 minutes.

Step 4: Add the 600 ml stock, 1 ⅜ oz currants, 1 tsp black pepper, ½ tsp ground allspice and 1 tsp salt. Cover and cook over a low heat for 12 minutes, until the liquid has gone and the rice is just tender and dry. Fold in the chicken.

Step 5: Heat the oven to 375°F (350°F fan). Butter a 22 cm deep round tin or ovenproof bowl generously and press 1 oz blanched almonds into the base.

Step 6: Roll two-thirds of the dough into a 4 mm round and line the tin, letting it hang over the edge. Spoon in the pilaf and press lightly. Common mistake: a wet pilaf, which steams the pastry soft.

Step 7: Roll the rest of the dough into a lid, lay it on top, fold the overhang over and pinch to seal.

Step 8: Bake for 40–45 minutes, until the pastry is deep golden and crisp.

Step 9: Rest for 10 minutes, then turn out onto a platter, almond side up, and cut into wedges at the table.