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 Pilavi comes from the southeast region of Turkey and symbolizes the building of a new home together.
Just like Zereshk Polo Morgh (Persian Barberry Rice with Chicken), making this unique dish takes a bit of time and care, the same as most celebratory dishes shared with families and friends.
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 You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Rice Filling
- 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
- 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.
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.
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.
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 rolled-out pastry.
Fill the pastry with cooled rice and chicken 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.
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.
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)?
Recipe FAQs
The leftovers of Perde Pilavi would keep for up to five days when refrigerated in an airtight container.
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.
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:
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
Equipment
- 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
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Alice
Everyone in our house LOVES this recipe! We make it at least once or twice a month. 🙂