Perde Pilavı (Siirt "Curtain" Pilaf Baked in Pastry)
پردے پیلاوی (سیرت کا "پردے" والا پلاؤ، پیسٹری میں بیک)
Perde means "curtain", and the curtain here is a thin, crisp pastry crust hiding a fragrant pilaf of chicken, almonds, currants and spices. Perde pilavı comes from Siirt in southeastern Turkey, where it's made for weddings: tradition says the rice stands for wealth, the almonds for children, and the pastry curtain for the privacy of the new home. It's turned out onto a platter and cut open at the table, which always draws a reaction. It looks impressive, but each step is simple.
- ⏱ Total: 1 hr 55 min
- Prep: 40 min
- Cook: 1 hr 15 min
- Hard
- Serves 6
Method
Tap a step when it is done.
Simmer the chicken in the water with a little salt for 35 minutes. Shred the meat and keep 3 cups of stock.
Fry the almonds in the butter until golden. Add the drained rice and stir for 2 minutes, then add the stock, currants, allspice and salt. Cover and cook on low heat for 10 minutes until the rice is just half-cooked. Stir in the chicken.
Meanwhile, knead the flour, egg, yogurt, oil and a pinch of salt with enough water to make a soft dough. Rest for 15 minutes, then roll out into a large thin circle.
Butter a deep, round ovenproof bowl or pot well and line it with the pastry, letting it hang over the edges. Fill with the rice and chicken, fold the pastry over to close it completely, and brush with butter.
Bake at 180°C for 35–40 minutes until deep golden. Rest for 5 minutes, turn out onto a platter and cut open at the table.
Serve in wedges with yogurt or cacık.
Kitchen notes
Only half-cook the rice; it finishes inside the pastry and would turn mushy otherwise.
Shortcut: line the dish with 3–4 sheets of filo or yufka brushed with butter instead of homemade pastry.
Butter the dish generously or the crust will stick when you turn it out.
A wedding dish from Siirt
Siirt, a city in southeastern Anatolia, is famous for a handful of special dishes, and perde pilavı is the best known. At weddings it’s brought to the table whole, its golden dome turned out of the pot, and cut open in front of the guests. The symbolism, wealth, children and the privacy of a new home, makes it a meaningful dish as well as a delicious one.
Rice under a curtain
The pilaf inside is gently spiced with allspice and black pepper, made rich with chicken and almonds and sweetened with currants. The pastry seals in the steam, so the half-cooked rice finishes cooking inside and absorbs all the flavours, while the outside bakes crisp and golden.
Making it manageable
Homemade pastry is traditional and easy, but sheets of filo or yufka make a fine shortcut. The filling can be made a day ahead. For a crowd, use a large ovenproof pot; for a dinner party, individual bowls look wonderful.
Serving
Serve with cacık or plain yogurt and a fresh çoban salatası. For an everyday version of the same flavours, make iç pilav.
Questions people ask
Can I make it in individual portions?
Yes. Small bowls or ramekins lined with pastry make lovely individual curtain pilafs; bake for about 25 minutes.
Is it the same as a biryani in pastry?
The idea is similar to a dum biryani sealed with dough, but the flavour is milder: almonds, currants and allspice rather than masala.
Can I prepare it ahead?
Cook the filling a day ahead and chill it. Assemble and bake just before serving.
Nutrition (estimate, per serving)
- Calories
- 560
- Protein
- 27 g
- Fat
- 22 g
- Carbs
- 62 g
