Siirt's magnificent perde pilaf, where a pilaf blended with chicken, almonds, and currants is wrapped in a curtain of buttery dough and baked. With its golden dome when turned out of the mold, it's the most spectacular dish of banquet and wedding tables.
Knead the flour, yogurt, softened butter, egg and salt to obtain a soft dough. Cover and let it rest.
Toast the almonds and currants in butter, add the rice, and stir for a few minutes. Add the shredded chicken, hot chicken stock, salt and black pepper, and cook until the liquid is absorbed, then let it steam.
Roll out the dough and line a greased bowl so it covers the base and sides. Fill it with the rice, fold the overhanging edges of the dough over the top to close, and seal.
Bake in an oven preheated to 180°C until the dough turns golden. Let it rest for a few minutes, then invert the bowl onto a plate to release the rice and serve.
Important: Make sure the chicken is fully cooked. Contains gluten, almonds (tree nuts), and dairy (butter). The dough sheet sticking well to the mold with no gaps keeps the rice from falling apart when turned out. Let it rest a few minutes after coming out of the oven, then turn it over.
Spreading the dough into the pan with an even thickness on the base and sides gives a neat dome once baked. Toasting the almonds beforehand deepens the aroma.
Admin DadaGastro · verified in test kitchenTarifte 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.
Elinizdekiyle güzel bir sonuç almışsınız, tebrikler.
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