Veiled Pilaf

Sample Dishes from Turkish Cuisine

Veiled Pilaf (Perdeli Pilav)

Preparation

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)

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.