🇹🇷 Turkey · Food
Perde Pilavı (Curtained Rice Pilaf)
By eatmundo · July 5, 2026
🇹🇷 TRPerde Pilavı, meaning "Curtained Rice Pilaf," is a magnificent and ceremonial dish from the Siirt region, often served at weddings and special gatherings. It features a flavorful chicken and rice pilaf, enriched with almonds, currants, and pine nuts, all encased in a delicate, buttery phyllo pastry crust, baked until golden and beautiful.
Ingredients
check them off as you prepareHow to Make It
- 1
First, prepare the chicken: In a pot, boil 2 chicken thighs (or 1 breast and 1 thigh) with water, a pinch of salt, and 1 bay leaf for about 30 minutes, or until cooked through and tender. Reserve the broth, then shred the chicken meat into small pieces and set aside.
- 2
Next, prepare your pilaf rice: Rinse 1.5 cups (about 300g) of short-grain rice until water runs clear. In a large saucepan, melt 2 tablespoons of butter and 1 tablespoon of olive oil. Sauté 1/4 cup of blanched almonds and 2 tablespoons of pine nuts for 2-3 minutes until lightly golden. Add the rinsed rice and sauté for another 5 minutes, stirring, until the rice grains are translucent.
- 3
Pour 3 cups of the reserved hot chicken broth into the rice. Add the shredded chicken, 1/4 cup of dried currants, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon ground cinnamon. Stir well, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is cooked. Let it rest for 10 minutes, then fluff with a fork.
- 4
Prepare your baking dish: Grease a 24 cm (9.5-inch) round oven-safe dish or springform pan generously with butter. Sprinkle the bottom and sides evenly with 1/4 cup of blanched almond slivers, creating a decorative "curtain" effect.
- 5
For the pastry crust, melt 1/2 cup (115g) of butter. Lay 6-8 sheets of phyllo dough (yufka) in the greased pan, overlapping them and allowing the edges to hang over the sides. Brush each layer generously with melted butter. Ensure there are enough layers to fully enclose the pilaf.
- 6
Carefully spoon the prepared chicken and rice pilaf into the buttered phyllo-lined dish, gently pressing it down evenly. This is where the magic happens – don't pack it too tightly, but make sure it fills the space.
- 7
Fold the overhanging phyllo edges over the pilaf to cover it completely, brushing each fold with melted butter. If needed, add one or two more phyllo sheets on top, brushing with butter, to ensure a fully sealed crust.
- 8
Bake in a preheated oven at 180°C (350°F) for 40-45 minutes, or until the phyllo crust is gorgeously golden brown and crispy. The aroma filling your kitchen will be incredible!
Frequently Asked Questions
Which type of chicken is best for Perde Pilavı, and how should it be prepared?+
Chicken breast or thigh are both suitable; breast offers a leaner option, while thigh provides more flavor. Boil the chicken until tender, then shred it into small pieces to mix evenly with the rice.
What kind of rice is traditionally used for Perde Pilavı, and what's the key to achieving perfectly cooked, separate grains?+
Baldo rice or a medium-grain rice is traditional, providing a tender yet separate texture. To ensure separate grains, thoroughly rinse the rice until the water runs clear, then soak it briefly before cooking, and use the correct rice-to-liquid ratio.
How can I prevent the phyllo dough from tearing or drying out during assembly, and what's the ideal baking temperature and time for a golden crust?+
Keep phyllo dough covered with a damp cloth while working to prevent drying and tearing. Bake at around 180-190°C (350-375°F) for 35-45 minutes, or until the phyllo is deeply golden brown and crisp.
Do the almonds and pine nuts need special preparation before being added to the pilaf?+
Yes, blanch the almonds to easily remove their skins, then lightly toast both almonds and pine nuts in a pan with a little butter until golden. This enhances their flavor and provides a pleasant texture contrast.
🇹🇷 TRMundo Match
This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines.
