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    Cooking Gorgeous » All Recipes » Main Dishes

    Perde Pilavi

    Published: Mar 29, 2022 · Modified: Oct 16, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Perde Pilavi (or Perdeli Pilav) is a traditional Turkish dish made with chicken and rice filling flavored with nuts & spices, then wrapped up with a delicious pastry. This celebratory dish is usually served at wedding ceremonies or other special gatherings.

    perde pilaf fresh out of the oven
    Jump to:
    • Variations Of Perdeli Pilav
    • Why This Recipe Works
    • Ingredients and Substitutes
    • Step-by-Step Instructions
    • Serving Suggestions
    • Top Tips From the Chef
    • Recipe FAQs
    • Related Recipes
    • Perde Pilavi

    Perde Pilavi comes from the southeast region of Turkey and symbolizes the building of a new home together. Making this unique dish takes a bit of time and care, the same as most celebrational dishes shared with families and friends.

    Perde Pilavi

    Variations Of Perdeli Pilav

    Although Perdeli Pilav is from the Southeastern part of Turkey, it is also enjoyed in other parts of the country. 

    This delicious dish is originated in Central Asia and also popular in other countries under different names: Parda Pulao around Iran and Iraq, Parda Biryani in Pakistan, and Ouzi in several Arabic countries.
    The main difference between Perde Pilavi and the other versions is the dough used for wrapping the filling. Other versions use filo pastry whereas Perde Pilavi uses a crumbly dough similar to shortcrust pastry.

    Why This Recipe Works

    • Perdeli Pilav is the perfect dish to serve if you want to impress your dinner guests.
    • This Turkish-style Chicken and Rice Pie is a crowd-pleaser! This recipe is enough to feed eight people.
    • Although it takes a bit of time to prepare Perde Pilavi, it is very easy to make it with step-by-step pictures and instructions.
    • Perde Pilavi is a great way to use up any leftover Roast Chicken, Roast Turkey, or Turkish Rice (Sehriyeli Pilav).

    Ingredients and Substitutes

    Rice Filling

    Ingredients for the filling for verde Pilavi
    • Chicken - A young, free-range, or corn-fed chicken that weighs between 1 kg and 1.2 kg is enough for this dish. They are extremely flavourful and cook quickly. Always check the best-by date before buying to ensure the freshness of the bird.
    • Rice - Baldo - chubby, short-grain rice grown in Turkey is the best option. This type of rice is extremely starchy and can absorb lots of moisture, which makes it very creamy and tender but also keeps its shape well when cooked. Alternatively, you can use Tosya or Italian arborio rice.
    • Pine nuts - They are great for adding some texture and nutty flavor to dishes such as Biber Dolmasi (Turkish Stuffed Peppers) or Vegan Moussaka Without Bechamel. Omit them if you have nut allergies or replace them with almonds if you don't have them in hand.
    • Currants - They are small dried raisins and a popular ingredient in Mediterranean cuisine.
    • Almonds - They are traditionally used for this dish. You can use whole or flaked blanched almonds.

    Dough For Perde Pilavi

    dough ingredients for perde pilavi
    • Plain flour - It is also known as all-purpose flour and is best for pastries, cakes, and biscuits.
    • Yogurt - Use plain yogurt with no sugar or flavor added. Yogurt adds the pastry a tangy flavor and also makes them fluffy and light.
    • Butter - Unsalted butter has a fresher, purer flavor and easier to control the amount of salt going into the pastry. Make sure to bring the butter to room temperature before mixing it with the flour.
    • Oil - Use fresh vegetable oil, sunflower oil, or rapeseed oil that doesn’t have any off-flavors.

    Step-by-Step Instructions

    Making this special rice dish "Perdeli Pilav" may seem a bit complicated at first glance. However, the instructions are pretty straightforward and there are a few tips and tricks that you should follow to achieve the best results:

    Prepare The Rice and Chicken Filling

    Place the chicken in a large pot, add 1 liter of water and cook on medium heat for an hour, or until the core temperature of the chicken reaches 74 °C (165 °F).

    Add vegetables like celery, carrot, and onion, and aromatics like bay leaves and peppercorns to add extra flavor to the broth.

    the chicken is placed in a pot with water and vegetables

    Remove the chicken from the pot and let it cool down while preparing the rice. Keep the chicken broth aside for cooking the rice.

    the chicken is cooked for an hour

    Melt the butter in a heavy-based frying pan, then add the pine nuts, and sauté over medium heat until lightly golden.

    sautéing the pine nuts with olive oil

    Add the rice and sauté for another minute or until the rice is well coated and lightly toasted.

    Sautéing the rice

    Stir in the currants, salt, pepper, dried mint, and paprika before adding the chicken broth.

    the currants and spices are added to the rice and pine nuts

    Give the rice a good stir, cover the pan with a lid and gently simmer it until the rice absorbed all the liquid and is about two-thirds cooked through. Remove from the heat.

    the chicken stock is added to the rice

    To prepare the chicken, remove the bones and the skin then shred it into bite-sized pieces.

    the chicken is shredded before added to the rice

    Add the shredded chicken to the cooked rice and let it cool down while preparing the dough.

     the shredded chicken is mixed with rice

    Prepare The Dough

    Preheat the oven to 180° C (360° F).

    Place the yogurt, butter, oil, and egg in a bowl and whisk until smooth.

    the eggs, yoghurt, oil and butter are whisked in a bowl

    In a separate bowl, sift the flour, salt, and baking powder and stir to combine well. 

    the dry ingredients are sifted in a separate bowl

    Add the dry ingredients gradually to the wet ingredients until you have a soft and smooth dough.

    a soft dough is formed by mixing the dry ingredients with wet ingredients

    Roll the dough out to a size of 40 to 45 cm (16 to 28") in diameter on a lightly floured surface.

    The size of the dough should be large enough to line the oven dish, leaving plenty of pastry hanging over the edges to be able to enclose the filling.

    Generously butter the side and the bottom of the oven dish, and scatter the almonds around the base and sides of the dish in a single layer, using the butter to help them stick. 

    the sides and the bottom of an oven dish is buttered and covered with almonds

    Line the dish with the rolled-out pastry.

    the dish is lined with pastry

    Fill the pastry with cooled rice and chicken filling. 

    the filling is placed in the pastry

    Fold over the over-hanging pastry to enclose the filling, trim the excess dough pieces, and place the dish into the preheated oven.

    over hanging pastry is folded over the filling

    Bake for 35 to 40 minutes, or until the dough is golden brown.

    Let the dish rest for 10 to 15 minutes, turn it upside down on a serving plate, and serve.

    Perde Pilavi is baked it until golden and crispy

    Serving Suggestions

    The simplest way to serve this delicious Perdeli Pilav is with some refreshing Cacik (Turkish Yoghurt with Cucumbers) or a bowl of healthy Turkish Shepherd Salad (Coban Salatasi).

    If you serving Perde Pilavi for a big gathering, why not try serving it with Imam Bayildi (Turkish Stuffed Eggplant), Barbunya (Turkish Style Borlotti Beans), or Mucver (Crispy Zucchini Fritters)?

    Top Tips From the Chef

    • Add vegetables like celery, carrot, and onion, and aromatics like bay leaves and peppercorns to add extra flavor to the broth.
    • Always check the best-by date before buying to ensure the freshness of the bird.
    • Using the right type of rice is extremely crucial for this Perdeli Pilav recipe. Baldo rice is highly starchy and can absorb lots of moisture which makes it very creamy and tender but also keeps its shape well when cooked.

    Recipe FAQs

    How to store the leftovers?

    The leftovers of Perde Pilavi would keep for up to five days when refrigerated in an airtight container.

    Can I freeze Perde Pilavi?

    Yes, you can freeze the leftovers when they are totally cooled down to room temperature. Make sure to place them in airtight containers and enjoy them for up to 3 months.

    Can I make this dish with leftover chicken?

    Yes, this dish can be made with leftover chicken or turkey meat, it is a great way to use them up!

    Related Recipes

    For more delicious rice recipes why not try:

    • Pumpkin Risotto (Risotto Alla Zucca)
    • Sutlac - Turkish Rice Pudding
    • Spicy Egg Fried Rice
    • Rice Stuffed Chicken

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this delicious rice and chicken dish "Perde Pilavi" as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

    Perde Pilavi sliced and served

    Perde Pilavi

    Ayla Clulee
    Perde Pilavi (or Perdeli Pilav) is a traditional Turkish dish made with chicken and rice filling flavored with nuts & spices, then wrapped up with a delicious pastry. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 1 hr 20 mins
    Cook Time 40 mins
    Total Time 2 hrs
    Course Main Course
    Cuisine Middle Eastern, Turkish
    Servings 8 people
    Calories 761 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 Measuring cups
    • 1 8" x 4.8" oven dish
    • 1 sifter

    Ingredients
     
     

    For the Rice and Chicken Filling

    • 1 small chicken 1 to 1 ⅕ kilo
    • 40 g butter
    • 40 g pine nuts
    • 330 g short-grain rice such as Baldo or Tosya
    • 30 g currants
    • 1 teaspoon salt
    • ½ teaspoon paprika
    • ½ teaspoon freshly ground black pepper
    • ½ teaspoon dried mint
    • 660 ml chicken broth from poaching the chicken

    For the Dough

    • 2 small eggs
    • 60 g plain natural yoghurt
    • 60 g butter (softened at room temperature)
    • 50 ml vegetable oil or sunflower oil
    • 1 teaspoon salt
    • 350 g plain flour
    • 5 g baking powder
    • 20 g soft butter (to grease the baking dish)
    • 50 g whole almonds or almond flakes (to sprinkle on baking dish)

    Instructions
     

    Preparing the Rice and Chicken Filling

    • Place the chicken in a large pot, add 1 liter of water and cook on medium heat for an hour, or until the core temperature of the chicken reaches 74 °C (165 °F). Add vegetables like celery, carrot, and onion, and aromatics like bay leaves and peppercorns to add extra flavor to the broth.
    • Remove the chicken from the pot and let it cool down while preparing the rice. Keep the chicken broth aside for cooking the rice.
    • Melt the butter in a heavy-based frying pan, then add the pine nuts, and sauté over medium heat until lightly golden.
    • Add the rice and sauté for another minute or until the rice is well coated and lightly toasted.
    • Stir in the currants, salt, pepper, dried mint, and paprika before adding the chicken broth.
    • Give the rice a good stir, cover the pan with a lid and gently simmer it until the rice absorbed all the liquid and is about two-thirds cooked through. Remove from the heat.
    • To prepare the chicken, remove the bones and the skin then shred it into bite-sized pieces.
    • Add the shredded chicken to the cooked rice and let it cool down while preparing the dough.

    Preparing the Dough and Building the Dish

    • Preheat the oven to 180 °C (360° F).
    • Place the yogurt, butter, oil, and egg in a bowl and whisk until smooth.
    • In a separate bowl, sift the flour, salt, and baking powder and stir to combine well. 
    • Add the dry ingredients gradually to the wet ingredients until you have a soft and smooth dough.
    • Roll the dough out to a size of 40 to 45 cm (16 to 28") in diameter on a lightly floured surface. The size of the dough should be large enough to line the oven dish, leaving plenty of pastry hanging over the edges to be able to enclose the filling.
    • Generously butter the side and the bottom of the oven dish, and scatter the almonds around the base and sides of the dish in a single layer, using the butter to help them stick. 
    • Line the dish with the pastry, then fill it with the cooled rice filling.
    • Fold over the over-hanging pastry to enclose the filling, trim the excess dough pieces, and place the dish into the preheated oven.
    • Bake for 35 to 40 minutes, or until the dough is golden brown.
    • Let the dish rest for 10 to 15 minutes, turn it upside down on a serving plate, and serve.

    Notes

    • Perde Pilavi is a great way to use up any leftover chicken, turkey, or rice pilaf.
    • Add vegetables like celery, carrot, and onion, and aromatics like bay leaves and peppercorns to add extra flavor to the broth.
    • Always check the best-by date before buying to ensure the freshness of the bird.
    • Using the right type of rice is extremely crucial for this recipe. Baldo rice is highly starchy and can absorb lots of moisture which makes it very creamy and tender but also keeps its shape well when cooked.

    Nutrition

    Calories: 761kcalCarbohydrates: 73gProtein: 35gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 11gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 138mgSodium: 1091mgPotassium: 479mgFiber: 4gSugar: 4gVitamin A: 336IUVitamin C: 3mgCalcium: 113mgIron: 6mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post use affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Alice

      April 11, 2022 at 4:50 am

      5 stars
      Everyone in our house LOVES this recipe! We make it at least once or twice a month. 🙂

      Reply

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    Welcome to Cooking Gorgeous, where delicious recipes and culinary inspiration await you! I'm Ayla, a passionate and professional chef based in the UK, and I'm thrilled to have you here. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

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