Perde Pilavı Recipe
Perde pilavı means curtain pilav. To explain better, the curtain refers to the dough on the pilav which covers and conceal the pilav. It is a dish that belongs to Siirt cuisine. Siirt a small city located in the south east part of Turkey.
Although it's usually made with chicken, it's possible to cook it with lamb meat. As I mentioned what makes Perde pilavı “Perde” is its curtain, that is, the dough coating. Other characteristic features are the blanch almonds on the dough and the currants and pine nuts in the pilav.
Pay attention to the amount of water
Most of the failures in cooking rice are due to the inability to set the correct amount of water. The amount of water to be used for rice will vary depending on the rice used. If you want to achieve sustainable success in rice, choose a rice variety and brand, determine the right amount of water in the first few trials you make, and then stick to both the rice and the amount of water. This does not give a 100% guarantee of success, depending on variables such as how much you roast the rice or the degree of the heat, mishaps may occur from time to time, but it greatly reduces the chance of failure. To be more clear, if you do not have any experience, it would be appropriate to stick to the recipe, but if you already use a certain amount of water for the rice you use, ignore the the recipe and add the necessary amount of water for your own rice.
In addition, if you are going to add any vegetables or meat to the rice, be sure to consider the amount of water it will absorb. For example, I used 1/4 cup extra water, as this recipe contains chicken, currants and pine nuts and while normally adding 1 to 1.5 parts of water for the rice. Do not have a prejudice such as vegetables and chicken do not absorb water, they will.
Enjoy the recipe...
- 1 cup of rice,
- 3 chicken drumsticks,
- 2 tablespoons of pine nuts,
- 1 tablespoon of currants,
- 1 tablespoon of butter,
- 1 tablespoon of olive oil,
For the dough;
- 1 egg
- 1 tablespoon of yogurt,
- 1 tablespoon of butter,
- 1.5 cups flour,
- Blanch almonds.
- Take the chicken drumsticks into a saucepan and add enough water to cover them and simmer until they are completely soft,
- Drain and shred the chicken and set aside both shredded chicken and chicken stock,
- For the pilav, heat the butter and oil in a large pan,
- Add the pine nuts and fry for a minute, stirring, until the browned part by part,
- Add washed and drained rice and stir fry until it starts to stick together,
- Add 1 + 3/4 cups of chicken stock, salt, shredded chickens and currants, mix and cook over low heat until the water is wholly absorbed, remove from heat,
- For the dough, mix the eggs, butter, yogurt and salt in a bowl,
- Add the flour little by little and knead until you have a soft dough that does not stick to the hand,
- Roll the dough on the floured counter in size enough to cover the bottom and sides of a 20 cm deep mold,
- Grease the mold with butter and arrange almonds as you wish,
- Place the dough into the mold,
- Pour the pilav into it and level,
- Fold the dough hanging on the sides in the middle and cut off the excessive dough,
- Bake in a 180 C degrees preheated oven until browned.