This celebratory Siirt pilaf combines rice with chicken, almonds, and currants, wraps it in buttery dough, and bakes it. Turned out of its mold, the golden dome makes a striking centerpiece for gatherings and weddings.
Knead the flour, yogurt, softened butter, egg, and salt into a soft dough. Cover and let it rest.
Toast the almonds and currants in the butter, then add the rice and stir for a few minutes. Add the shredded chicken, hot chicken stock, salt, and black pepper. Cook until the liquid is absorbed, then let the pilaf rest.
Roll out the dough and line the bottom and sides of a greased bowl or mold. Fill it with the pilaf, fold the overhanging dough over the top, and seal the edges.
Bake in an oven preheated to 180°C / 355°F until the dough is golden. Let it rest for a few minutes, then invert the mold onto a plate to release the pilaf and serve.
Important: Make sure the chicken is cooked through. Contains gluten, almonds (tree nuts), and dairy (butter). Press the dough firmly against the mold with no gaps so the pilaf stays intact when turned out. Let it rest for a few minutes after baking, then invert it onto a serving plate.
Tarifte glutensiz un kullanılabilir mi acaba?
Evet, deneyebilirsiniz, sonucu biraz farklı olabilir ama lezzetli olur.
Pişirme süresi fırınıma göre 10 dakika uzun sürdü. Ölçüleri gram cinsinden verseniz daha net olur, bardak ölçüsü bende farklı çıktı. Tuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere.
Şekersiz versiyonu için tatlandırıcı denedim, tadı çok değişmedi. Elimdeki peynirle yaptım, farklı ama güzel bir sonuç çıktı.
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