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Veiled Pilaf

Sample Dishes from Turkish Cuisine

Veiled Pilaf (
Perdeli Pilav)

Chicken1/2 piece750 gr
Water4 cup800 gr
Salt3 1/2 teaspoon21 gr
Rice2 cup360 gr
Pinenut2 tablespoon20 gr
Almond1/3 cup40 gr
Margarine6 tablespoon60 gr
Currant2 tablespoon20 gr
Black Pepper2 teaspoon4 gr
Flour1 1/3 cup150 gr
Egg1 piece50 gr
Oil (absorbed during frying)1/2 tablespoon5 gr


Simmer chicken in salted water for 35 minutes or until tender. Remove from liquid; drain. Bone and cut into 1-1 1/ 2 cm (1/2-3/4 inch) cubes. Set aside. Complete colırme of broth to 3 1/3 cups; reserve. Brown pinenuts and almonds in margarine until light golden, reserving 2 teaspoons of margarine to grease casserole. Stir in rice; mix well. Saute for a few minutes. Add hot broth reserve garine in rice. Sprink simmer for 15-20  minutes or until rice is tender; drain. Remove  red for 20 minutes. Sift flour in a bowl. Make it thoroughly. Make a medium soft dough. Shape ase a round casserole 20-25 cm (8-10 inch) Spoon pilaf and chicken meat into casserole pilaf. Bake in a moderate oven for 15 minutes servino plate. Cut into wedbes. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy588 cal
Protein20,6 g
Fat24,6 g
Carbohydrates69,4 g
Calcium44 mg
Iron1,86 mg
Phosphorus234 mg
Zinc2 mg
Sodium1425 mg
Vitamin A327 iu
Thiamine0,15 mg
Riboflavin5,66 mg
Niacin0 mg
Vitamin C1 mg
Cholesterol94 mg

Regional Characteristics:

The recipe comes from the Southeast Anatolia. It is called "Curtained Pilaf" in Siirt province, "Veiled Pilaf" in Diyarbakır. It is served at formal dinners ort at wedding receptions.