Entree: Turkey – Turkish Kurdish Cuisine – Perde Pilavı (Rice and chicken pilaf baked inside a thin pastry "curtain")

Serving Size: 6

Approximate Time

Prep 45 min

Cook 55 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1 small whole chicken, approx. 3 lb (1.4 kg)
- 8 tbsp (113 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (about 150 g)
- 2 cups (400 g) long-grain rice, rinsed and drained
- 4 cups (960 ml) chicken stock
- 1/2 cup (100 g) blanched whole almonds, toasted
- 1/2 cup (75 g) currants
- 1/4 cup (35 g) pine nuts, toasted
- 4 egg yolks (approx. 72 g)
- 1 tsp (2 g) ground cinnamon
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 6 sheets (approx. 300 g) yufka or phyllo pastry
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting (optional)

Instructions

1. Preheat oven to 350°F (175°C). Place the whole chicken in a large pot, cover with water, add half the onion, 1/2 tsp salt, and a few peppercorns; simmer gently until cooked through, about 35–40 minutes. Reserve 4 cups (960 ml) of the resulting broth, shred the chicken meat and set aside, discarding skin and bones.
2. In a large skillet, melt 6 tbsp (85 g) butter with 2 tbsp (30 ml) olive oil over medium heat. Add the remaining chopped onion and sauté until soft and translucent, about 6–8 minutes.
3. Add the rinsed rice to the skillet and cook, stirring, for 2–3 minutes until grains are glossy. Pour in 4 cups (960 ml) reserved chicken stock, bring to a gentle boil, then reduce heat, cover and simmer until rice is tender and liquid absorbed, about 15–18 minutes.
4. Meanwhile, in a small pan, toast almonds and pine nuts until golden. Soak currants briefly in hot water if very dry, then drain.
5. When rice is cooked, remove from heat and stir in 2 tbsp (28 g) butter, currants, toasted almonds and pine nuts, shredded chicken, cinnamon, salt and pepper. Allow the mixture to cool slightly, then beat in 4 egg yolks (approx. 72 g) to bind the filling.
6. Brush a deep, ovenproof mixing bowl (about 9–10 inch / 23–25 cm diameter) with 1 tbsp (14 g) melted butter. Line the bowl with yufka or phyllo sheets, brushing each sheet with melted butter as you layer, allowing excess to hang over the sides to form the top seal.
7. Fill the pastry-lined bowl with the rice-and-chicken mixture, pressing down gently. Fold the overhanging pastry over the filling to enclose it, trim as needed, then place additional sheets on top to cover completely. Brush the exterior with beaten egg and dot with remaining butter.
8. Bake at 350°F (175°C) for 35–45 minutes, until the pastry is deep golden and crisp. Let rest 10 minutes, then invert onto a serving platter so the sealed side is underneath. Dust lightly with powdered sugar if desired and garnish with whole toasted almonds before slicing to serve.