Turkish Pastry-Wrapped Chicken Rice — Siirt Perde Pilavı

US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.

Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.

Ingredients

• 2.6 lb (1.2 kg) bone-in chicken pieces, preferably thighs and breast
• 6.25 cups (1.5 litres) cold water
• 1.5 tsp (9 g) fine salt, divided
• 2 cups (400 g) Baldo or other medium-grain rice
• 2.5 cups (600 ml) hot chicken stock reserved from poaching
• 4 tbsp (60 g) unsalted butter, for the pilaf
• 0.33 cup (50 g) pine nuts
• 0.33 cup (50 g) blanched almonds, for the pilaf
• 3 tbsp (25 g) dried currants
• 1 tsp (2 g) ground black pepper
• 0.5 tsp (1 g) ground cumin
• 0.5 tsp (1 g) sweet paprika
• 0.25 tsp (0.5 g) ground cinnamon
• 3 large large eggs
• 1 tbsp (15 g) plain full-fat yogurt
• 1 tbsp (15 ml) neutral oil
• 0.5 tsp (2 g) baking soda
• 2.5 cups (300 g) all-purpose flour, plus up to 30 g (1/4 cup) for rolling
• 2 tbsp (30 g) softened unsalted butter, for the mould
• 0.33 cup (50 g) whole blanched almonds, for decorating the mould

How to make Siirt Perde Pilavı

1. Poach the chicken and make the stock

   Put the 1.2 kg (2.6 lb) chicken pieces in a large saucepan with the 1.5 litres (6 1/4 cups) cold water and 3 g (1/2 tsp) of the salt. Bring slowly to a simmer, skim the surface and cook gently for 25–35 minutes, until the thickest pieces reach 74°C (165°F). Transfer the chicken to a plate. Strain the stock and reserve 600 ml (2 1/2 cups) while hot.

2. Soak the rice and currants

   Cover the 400 g (2 cups) rice with warm water, add 3 g (1/2 tsp) of the salt and leave for 20 minutes. Rinse repeatedly until the water is almost clear, then drain well. In a separate small bowl, cover the 25 g (3 tbsp) currants with warm water for 10 minutes and drain.

3. Make and rest the dough

   Whisk the 3 eggs with the 15 g (1 tbsp) yogurt, 15 ml (1 tbsp) oil, 2 g (1/2 tsp) baking soda and 1 g (a scant 1/4 tsp) of the remaining salt. Add the 300 g (2 1/2 cups) flour gradually and knead for 5 minutes, until smooth, soft and no longer sticky. Cover and rest for 20 minutes.

4. Prepare the chicken

   When the chicken is cool enough to handle, remove and discard the skin and bones. Keep the meat in generous bite-size pieces rather than finely shredding it. Confirm that no bone fragments remain.

5. Part-cook the spiced pilaf

   Melt the 60 g (4 tbsp) butter in a wide saucepan over medium heat. Add the 50 g (1/3 cup) pine nuts and 50 g (1/3 cup) pilaf almonds; cook for 2–3 minutes until lightly golden. Add the drained rice and stir for 3 minutes. Stir in the currants, 2 g (1 tsp) black pepper, 1 g (1/2 tsp) cumin, 1 g (1/2 tsp) sweet paprika, 0.5 g (1/4 tsp) cinnamon and the final 2 g (1/3 tsp) salt. Pour in the 600 ml (2 1/2 cups) hot stock, cover and simmer on low for 9–11 minutes, until the stock is absorbed but the rice is still firm. Remove from the heat and rest, covered, for 10 minutes.

6. Prepare the mould

   Heat the oven to 180°C (350°F). Coat every surface of a 2-litre (8-cup) deep Bundt mould, pudding mould or ovenproof bowl with most of the 30 g (2 tbsp) softened butter, reserving about 1 teaspoon. Press the 50 g (1/3 cup) whole blanched almonds into simple patterns around the base and sides.

7. Roll and line the pastry shell

   Set aside one quarter of the dough for the lid. On a lightly floured surface, roll the larger piece to about 2 mm (1/16 inch) thick and wide enough to line the mould with 5–7 cm (2–3 inches) overhanging the rim. Ease it into the mould without disturbing the almonds and press out air pockets. Patch any tear with a small piece of dough.

8. Layer the filling

   Spoon one third of the pilaf into the pastry-lined mould and press very gently. Add half the chicken in an even layer. Repeat with another third of pilaf, the remaining chicken and the final pilaf. Keep the filling below the rim and press only enough to remove large gaps.

9. Seal and bake

   Roll the reserved dough into a round lid. Fold the overhanging pastry over the rice, place the lid on top and pinch the seams firmly to seal. Spread the reserved teaspoon of butter over the closed surface. Bake for 40–45 minutes, until the pastry is deep golden and the centre of the filling reaches 74°C (165°F).

10. Rest, turn out and serve

    Rest the pilaf in its mould for 15 minutes. Run a thin knife only around the rim, place a large serving plate over the mould and invert decisively. Lift off the mould, cut the dome into wedges with a serrated knife and serve hot.

Recipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-pastry-wrapped-chicken-rice-siirt-perde-pilavi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.