Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Pilaf Recipes


Perde Pilaf (Pilaf Recipes)

Banu Atabay's Perde Pilavi
Main Page » Pilaf Recipes » Perde Pilaf


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Perde Pilaf



Instructions:
# Let the washed rice stand in warm water with salt for half an hour.
# Sauté the pine kernels and currants with butter until they turn pink.
# Drain the rice, wash well and drain again. Add the rice to the kernels and currants and roast for a few minutes.
# Add hot chicken broth.
# Cook over medium heat at first, then over low heat for 20 minutes.
# Add the chicken which is picked to shreds, salt, black pepper and allspice after removing from the stove and stir gently.
# Place a paper towel between the pot and its lid and rest.
# In the meantime prepare the dough; mix the egg, soft butter, salt, water, and enough flour, knead them until get dough which is a little bit thick.
# Roll the dough into 1/5 inch thickness.
# Grease a deep oven tray with too much butter. Place the boiled and peeled almonds to the floor and the edges.
# Place the dough on it, the edges of the dough should be out of the tray.
# Pour the cooked and cooled pilaf on the dough.
# Cover the edges of the dough which stay out of the tray over the pilaf.
# Bake in 338 F oven until the dough turns red.


Note: Perde Pilaf is the traditional recipe of Siirt.


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2 cups rice
2 + 1/2 tbsp butter
1 tbsp pine kernel
1 tbsp currant
2 tbsp almonds
1/2 chicken, boiled
3 + 1/2 cups chicken broth
1 tsp salt
1/2 tsp black pepper
1/2 tsp allspice

For Dough:
1 egg
2 tbsp soft butter
1/2 tsp salt
Enough Flour
7 tbsp warm water