Perde Pilavi, also known as Turkish Wedding Pilaf, is a celebration dish of buttery rice, poached chicken, pine nuts, and currants wrapped in a golden pastry shell.
I flip it out onto a plate at the table, and it slices like a cake. It comes from Siirt, and in Turkey it is the dish of weddings and honored guests. It looks like a project, but the dough and the filling are both simple.
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Perde means curtain in Turkish, and the dough is the curtain that hides the pilaf until you slice it. At weddings, that curtain symbolizes the building of a new home together.
Just like Zereshk Polo and Arabian Chicken Kabsa - Machboos, 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 originated in Central Asia and is 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 Dutch Oven Whole Roast Chicken, Roast Turkey, or Turkish Rice.
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 full of flavor and cook quickly. Always check the best-by date before buying so the bird is fresh.
- 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 Vegan Stuffed Bell Peppers or Vegan Lebanese Eggplant Moussaka (Maghmour). 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.
How to Make Perde Pilavi?
Prepare the Rice and Chicken Filling
Place the chicken in a large pot, add 4 cups (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.
recipe 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 so the bird is fresh.
- 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.
- Let the filling cool down before it goes into the pastry. A hot filling makes the dough soggy before it can bake.
- Brush the dish with a little butter mixed with a spoon of grape molasses if you want a deeper golden color on the crust.
- Let the baked dish rest for about 10 minutes before you turn it out. The crust sets and releases cleanly.
Serving Suggestions
The simplest way to serve this Perdeli Pilav is with some refreshing Cacik or a bowl of healthy Çoban Salatası.
If you serving Perde Pilavi for a big gathering, why not try serving it with Imam Bayildi, Barbunya Pilaki (Turkish Borlotti Beans), or Mucver (Turkish Zucchini Fritters)?
Storage and Make Ahead Instructions
You can get ahead by poaching the chicken and cooking the rice filling a day in advance. Keep them covered in the fridge, then bring the filling back to room temperature before you build the dish.
Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze them once they have cooled completely, in airtight containers, for up to 3 months.
Reheat in the oven until warmed through so the crust stays crisp.
Recipe FAQs
The filling was probably still warm when it went into the pastry. Cool the rice and chicken down first, and let the baked dish rest for about 10 minutes before turning it out.
Yes. Cubed lamb is the other traditional choice in Siirt. Cook it until tender, shred or chop it small, and use the lamb cooking liquid in place of the chicken broth.
Yes, store-bought filo works as a shortcut. Brush a few layers with melted butter and line the dish the same way. The crust will be thinner and crispier than the traditional crumbly dough.
Related Recipes
For more rice recipes why not try:
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I hope you enjoy the process of making this traditional rice and chicken dish "Perde Pilavi" as much as you enjoy eating it! 🙂
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Perde Pilavi
Ingredients
For the Rice and Chicken Filling
- 1 small chicken 2 ⅕ to 2 ⅓ lbs (1 to 1 ⅕ kilo)
- 3 tablespoon butter
- ⅓ cup pine nuts
- 1 ⅔ cup short-grain rice such as Baldo or Tosya (330 grams)
- ¼ cup currants
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried mint
- 2 ¾ cups chicken broth from poaching the chicken (600 ml)
For the Dough
- 2 small eggs
- ¼ cup plain natural yoghurt
- ½ stick butter (softened at room temperature) (60 grams)
- ¼ cup vegetable oil or sunflower oil
- 1 teaspoon salt
- 2 ¾ cups plain white flour / all-purpose flour (350 grams)
- 1 teaspoon baking powder
- 1 tablespoon soft butter (to grease the baking dish)
- ½ cup whole almonds or almond flakes (to sprinkle on baking dish)
Instructions
Prepare the Rice and Chicken Filling
- Place the chicken in a large pot, add 4 cups (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 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 for extra flavor in the broth.
- Always check the best-by date before buying so the bird is fresh.
- Using the right type of rice is crucial. Baldo rice is highly starchy, absorbs lots of moisture, and keeps its shape when cooked.
- Let the filling cool down before it goes into the pastry, or the dough turns soggy.
- Brush the dish with butter mixed with a spoon of grape molasses for a deeper golden crust.
- Let the baked dish rest for about 10 minutes before turning it out so the crust releases cleanly.
- Swap the chicken for cubed cooked lamb, or use store-bought filo as a shortcut for the dough.
- Make ahead: poach the chicken and cook the filling a day in advance, and keep them covered in the fridge.
- Storage: Keep leftovers in the fridge for up to 5 days in an airtight container, or freeze fully cooled portions for up to 3 months.
Alice says
Everyone in our house LOVES this recipe! We make it at least once or twice a month. 🙂