Traditional Turkish Veiled Pilaf
Ingredients
Pilaf
- 3 cups rice
- 1 cup almonds (150 g)
- 2 tablespoons pine nuts
- 3 tablespoons currants
- 100 g butter
- 2 large chicken thighs
- 1 teaspoon allspice
- 1 teaspoon black pepper
- half teaspoon cinnamon
- 1.5 teaspoons salt
Dough
- 2 eggs
- 2 tablespoons yogurt
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 2.5 cups flour
- 3.5 cups chicken broth
Preparation
First, set the chicken to boil
Pour boiling water over the almonds and currants and let them rest for half an hour
Add 1 teaspoon salt to the rice and soak it in hot water
Then, drain the almonds and peel them, drain the currants, and shred the boiled chicken thighs
Set aside enough almonds to arrange on the dough and cook the pilav by adding the ingredients in order
Grease a 26 cm mold with butter or margarine and arrange the almonds in the mold as desired, then chill in the refrigerator
Knead the dough until it is not sticky
Roll out the dough large enough to cover the mold and place it slowly into the mold
Pour the prepared pilav completely into the mold and fold the dough neatly over it
Brush the top with butter and bake in a preheated oven at 200 degrees Celsius until golden on all sides
Tips
The original Perde Pilav includes cinnamon and currants, but it can be made without them and still be very delicious
