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Perde pilavı
Chicken pilaf in pastry dome
Perde pilavı: Siirt's wedding pilaf of chicken, almonds and currants baked inside a golden pastry dome
TurkishAt weddings in Siirt, perde pilavı is carried out whole and cut open at the table: a dome of buttery pastry 'curtain' (perde) hiding rice cooked with shredded chicken, toasted almonds, currants and black pepper. Each part carries a wish for the couple: the rice for plenty, the almonds for children, the pastry for a home that holds together. It makes a spectacular centrepiece for any celebration. Common mistake: a wet filling; the base of the pastry turns soggy, so cook the rice until just dry. Chef's tip: scatter almonds over the buttered tin before the pastry goes in; they become a jewelled top when you turn it out.
- Total time
- 135 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the chicken
For the pilaf
- 12 ½ oz long-grain ricesoaked 30 minutes and drained
- 1 ¾ oz butter
- 2 ⅞ oz blanched almonds
- 1 ⅜ oz currants
- 1 tsp black pepper
- ½ tsp ground allspice
- 1 tsp salt
For the pastry
- 12 ½ oz plain flour
- 3 ½ oz plain yoghurt
- 1 egg
- 2 ⅞ oz buttermelted, plus extra for the tin
- ¼ cup cold water
- ½ tsp salt
- 1 oz blanched almondsfor the tin
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Method
0/9 doneStep 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.
40 minStep 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.
30 minStep 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.
5 minStep 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.
12 minStep 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.
45 minStep 9: Rest for 10 minutes, then turn out onto a platter, almond side up, and cut into wedges at the table.
10 min
Nutrition per serving
- Calories
- 780 kcal
- Protein
- 40 g
- Carbs
- 92 g
- Fat
- 28 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does perde pilavı take?
- About 135 minutes in total: 45 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.
- What can I use instead of long-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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