”Veiled” Pilaf

Perdeli Pilav

Preparation info

  • To Serve


    • Difficulty


Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

Perdeli pilaf is a special pilaf prepared in Siirt. With its decorative “veiled” appearance it is the pièce de résistance on all wedding menus. It is brought to the table in its mould and then turned out on to the serving dish.


  • 1 kg/2 lb cooked chicken, cut into largish pieces
  • rice pilaf
  • 25<


Cook the rice pilaf in chicken stock.

Melt the butter in a pan, and fry the almonds for 3–4 minutes until golden. Chop the liver into pieces smaller than the almonds, add and fry for 4-5 minutes, until the liver is cooked. Stir in the spices and remove from the heat. Slowly mix into the hot pilaf. Leave to rest for 10 minutes in a covered pan, then stir and put to one side.