Veiled Rice

Perdelı Pılav


Preparation info

  • Serves


    • Difficulty


Appears in


By David Dale and Somer Sivrioglu

Published 2015

  • About

This is a kind of chicken and rice pie, which originated in Siirt, a city in southeastern Turkey. In the classical version they simply mixed the chicken into the spiced rice and wrapped pastry around it, but I find that quite dry.

It makes a spectacular presentation if you upend the pie and unveil layers of different ingredients inside—caramelised onions on top, which keep the other layers moist, then a layer of shredded chicken, and under that the spiced rice.