Perde Pilav is traditionally served on special occasions and at invitation tables. This regional specialty is prepared by covering chicken rice with a thin layer of dough and baking it in the oven. The filling consists of chicken meat, pine nuts, and currants, while the outside is wrapped in a golden, crispy crust. With its rich presentation and flavor, Perde Pilav reflects the deep-rooted culinary heritage of Siirt and holds an important place on traditional tables.


Perde Pilav Recipe

Ingredients

For the Rice

  1. 1½ cups baldo rice
  2. 2 tablespoons butter
  3. 2 cups hot chicken stock
  4. 1 boiled chicken drumstick
  5. 1 boiled chicken breast
  6. 3 tablespoons pine nuts
  7. 1 tablespoon currants
  8. ½ teaspoon salt
  9. ½ teaspoon ground red pepper
  10. ½ teaspoon black pepper
  11. ¼ teaspoon allspice

For Greasing the Molds

  1. 100 g butter
  2. 100 g blanched almonds

For the Dough

  1. 2 eggs
  2. 3 tablespoons yogurt
  3. 1 tea glass olive oil
  4. 1 teaspoon salt
  5. 2½ cups flour

Preparation

Remove the skin and bones from the boiled chicken drumstick and breast. Shred the meat into long, thin pieces. Soak the currants in warm water. Wash the rice thoroughly in plenty of water until the starch is removed, then drain.

Melt the butter in a wide-based pot. Add half of the pine nuts and lightly sauté over low heat. Add the rice and continue stirring until the grains become translucent. Stir in the remaining pine nuts, salt, and spices. Add the hot chicken stock and the drained currants. Cook over low heat until the liquid is absorbed, then remove from heat and let it rest.

To prepare the dough, mix the eggs, yogurt, olive oil, and salt in a bowl. Gradually add the flour and knead until a soft, non-sticky dough forms.

Generously grease heatproof molds with butter. Split the almonds in half and press them onto the sides of the molds. Divide the dough into equal portions, roll them out thinly, and line the molds, allowing the edges to hang over the sides.

Gently fold the shredded chicken into the rested rice. Fill the molds with the rice mixture, smooth the tops, and cover with the overhanging dough. Brush the tops with butter.

Bake in a preheated 190°C (375°F) oven for about 30 minutes, until golden brown. Let rest briefly after removing from the oven, then serve.