Perde Pilavı

An authentic recipe for traditional Turkish Perde Pilavı, showcasing a festive combination of spiced rice, chicken, nuts, and a buttery pastry crust.

Level Hard Prep 45 min Cook 60 min Servings 6 Score 4.9/10

Ready in

105 min

Makes 6 servings

Prep 45m

Cook 60m

Level Hard

About this recipe

An authentic recipe for traditional Turkish Perde Pilavı, showcasing a festive combination of spiced rice, chicken, nuts, and a buttery pastry crust.

An iconic ceremonial Turkish dish from Siirt featuring seasoned chicken and rice wrapped in a crisp pastry crust.

In a large bowl, combine flour, softened butter, yogurt, egg, and salt. Knead well until a smooth, pliable dough forms. Cover and let rest for 30 minutes.
Sauté pine nuts and half of the blanched almonds in melted butter until lightly golden.
Add drained rice, shredded chicken, currants, allspice, black pepper, and salt to the pan, sautéing for a few minutes.
Pour in the chicken broth, cover, and cook over medium-low heat until the liquid is absorbed and the rice is tender. Let it cool slightly.
Generously grease a specialized dome-shaped rice mold (or oven-safe pot) with butter, and press the remaining blanched almonds decoratively along the inner surface.
Roll out the rested dough and gently line the prepared mold, ensuring it hangs over the edges.
Fill the dough-lined mold with the cooked rice and chicken mixture, then fold the hanging dough edges over the top to seal completely.
Bake in a preheated oven at 375°F (190°C) for 40-45 minutes until the pastry crust is golden brown and crisp.
45 min
Invert carefully onto a serving platter and serve hot.

Calories 520

Protein 24g

Carbs 58g

Fat 22g

Fiber 3g

Sugar 4g

Sodium 450mg

Serving Size 1 serving

Prep 45 min

Cook 60 min

Total 105 min

Overall 9.4 /10

Expert 4.9 95% conf.

Reviewed by FindEdition Kitchen

A magnificent showstopper of Turkish cuisine, balancing savory chicken, aromatic rice, and a buttery crunchy crust.

An iconic ceremonial Turkish dish from Siirt featuring seasoned chicken and rice wrapped in a crisp pastry crust.

Summary

An authentic recipe for traditional Turkish Perde Pilavı, showcasing a festive combination of spiced rice, chicken, nuts, and a buttery pastry crust.

Generously grease and flour or butter the mold so the pastry doesn't stick when inverted
Toast the almonds and pine nuts carefully to avoid burning before mixing into the rice
Let the baked pilaf rest for 5 to 10 minutes before flipping it onto a plate to maintain its structure