”Veiled” Pilaf

Name: ”Veiled” Pilaf (Perdeli Pilav)
Yield: To Serve 8-10
Cuisine: Turkey
Ingredients: 100 g/3½ oz split almonds; 150 g/5 oz flour; olive oil; 100 g/3½ oz chicken liver; 1 tsp ground allspice; ½ tsp ground black pepper; ½ tsp ground cinnamon; ¼ tsp ground cardamom; 1 egg, beaten; 25 ml/1 fl oz yoghurt; ½ tsp salt; rice pilaf; 1 kg/2 lb cooked chicken, cut into largish pieces; 25 g/1 oz shelled almonds; 25 g/1 oz butter

Perdeli Pilav

Preparation info

To Serve
8-10

Difficulty
Medium

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.

Ingredients

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

Asia
Turkey
Main course
Mediterranean
Wedding/Marriage
Spicy

Method

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.