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Turkish

Perde Pilavı

A small, fragrant Turkish perde pilavı with spiced chicken rice sealed inside a tender pastry crust. The almonds on the outside toast as it bakes, giving the pilav its traditional jewel-like finish.

Perde Pilavı — Turkish — ChefSnap
35 minsPrep
1 hrCook
2Serves
HardDifficulty
820 kcal per serving34g protein 82g carbs 38g fat
Watch it made — Perde PilavıWatch it madeKənd Həyatı · 21:04

Ingredients

Method

  1. Rinse the rice until the water runs mostly clear, then soak it in warm salted water for 20 minutes and drain well.
  2. Soak the dried currants in warm water for 10 minutes, then drain.
  3. To make the dough, mix the flour, egg, yogurt, melted butter, a pinch of salt, and 1 to 2 tablespoons water as needed until a firm, smooth dough forms.
  4. Knead the dough for 3 to 4 minutes, cover it, and let it rest for 20 minutes.
  5. Melt 1 tablespoon butter with the olive oil in a small pan and toast the pine nuts and half of the almonds until lightly golden.
  6. Add the drained rice and stir gently for 2 minutes until the grains are glossy.
  7. Add the shredded chicken, currants, allspice, black pepper, cinnamon, and salt, then pour in the hot chicken broth.
  8. Cook over low heat until the liquid is absorbed but the rice is still slightly firm, about 8 to 10 minutes, then remove from the heat and let it rest covered for 10 minutes.
  9. Heat the oven to 180°C.
  10. Generously butter a small deep ovenproof bowl or mold, about 14 to 16 cm wide, and press the remaining blanched almonds decoratively onto the bottom and sides.
  11. Roll the rested dough into a thin round large enough to line the mold with overhang.
  12. Lay the dough into the mold carefully, pressing it against the almonds without tearing it.
  13. Spoon the rested chicken pilaf into the dough-lined mold and level the top without packing it too tightly.
  14. Fold the overhanging dough over the pilaf to seal it completely, trimming any very thick excess.
  15. Brush the closed surface with a little butter and bake for 30 to 35 minutes, until the pastry is golden and firm.
  16. Rest the perde pilavı for 10 minutes, then invert it onto a serving plate so the almond-studded crust is on top.
  17. Cut into wedges at the table and serve warm.

Common questions

Can I substitute the Baldo rice, chicken, or currants in Perde Pilavı?

Yes. Use medium-grain rice like arborio or another starchy Turkish-style rice if Baldo is unavailable. Swap chicken for turkey. Replace currants with raisins or chopped dried apricots, though the flavor will be sweeter and less traditional.

How long does Perde Pilavı take from start to finish?

Plan for about 1 hour 15 minutes total. Rice soaking takes 20 minutes, dough resting 20 minutes, and the filling around 20 minutes. Baking time varies by pan but is usually 35 to 45 minutes.

What are the most common mistakes when making Perde Pilavı?

The biggest mistakes are overcooking the rice, making the filling too wet, and rolling the dough too thin. Also avoid under-seasoning, burning the nuts, or skipping the rest time, which helps the dough become easier to shape.

How should I store leftovers and reheat them?

Cool completely, then refrigerate covered for up to 3 days. Reheat slices in a 325°F or 160°C oven until hot, loosely covered with foil so the crust doesn’t dry out. The filling can also be frozen separately.

What should I serve with Perde Pilavı?

Serve it as a centerpiece with a simple salad, yogurt, or a cucumber-tomato side. It pairs well with roasted vegetables and a light soup. Because it is rich, keep the rest of the meal fresh and acidic.