Turkish cuisine · Dough, Pasta & Rice

Perde Pilavı (Veiled Rice)

Rice with chicken, almonds and currants, wrapped in a shortcrust pastry shell and baked golden brown.

Ingredients · for 6 servings

• 400 g long-grain rice
• 500 g chicken thigh fillet
• 1 onion
• 80 g butter
• 60 g almonds
• 50 g currants
• 1/2 tsp allspice
• 700 ml strong chicken stock
• 400 g flour
• 150 g clarified butter
• 1 egg
• 100 g yogurt

Instructions

1. For the shell, quickly knead flour, clarified butter, yogurt, egg and a pinch of salt into a shortcrust pastry and chill covered for 30 min.; meanwhile soak the rice in salted water for 20 min. and rinse clear.
2. Cut the chicken thigh fillet into bite-sized pieces, sear in half the butter for 8 min. until golden brown all around, remove and let simmer gently in the stock for 15 min. until cooked; reserve the stock.
3. Melt the remaining butter in a pot, toast the almonds in it for 2–3 min. until golden, sauté the finely diced onion for 5 min. until translucent, add the currants, allspice and the rice and toast for 2 min.
4. Pour in 700 ml of the hot chicken stock, bring to a boil and let steam covered over the lowest heat for 15 min., then fold in the chicken and let everything cool to lukewarm.
5. Roll out two-thirds of the dough thinly and line a buttered, tall round dish completely with it; place a few almonds on the bottom, pack in the rice filling firmly and seal with the remaining rolled-out dough as a lid, pressing the edges firmly together.
6. Bake at 180 °C for 45 min. until the shell is deep golden brown, let rest for 15 min., turn out onto a platter and cut into wedges at the table.