Drape Pilaf / Perde Pilavı

 

Drape Pilaf sliceI love to learn about the story behind dishes and prefer such dishes. The Drape Pilaf has quite a story and a lot of symbolism behind it. It is almost like a work of literature.

Here is the story; this pilaf is prepared by the mother in law of the bride the day following the wedding. The rice symbolizes wealth and well being, the meat of the rooster symbolizes the groom, the meat of the lamb symbolizes the bride. The currants and the almonds are the children and close relatives. The crust is the shell and protectiveness of the family. While cutting a slice of crust and pilaf the mother in law says “what happens in your new home should stay inside, if you releave all your secrets to everyone you will damage your family’s integrity” giving her first and probably not last advise.

It is actually a whole meal with the meat and rice in it. You first cook the rice, as it will be cooked again in the oven make sure you put the correct amount of water and cook the rice only half way. You can use the same recipe adding 1/2 cup more water and serve as a pilaf itself.

I use to hate recipes that say “enough flour to make the dough soft”, but I’ve learned that it cannot be different. Just trust yourself and the recipe, add the flour gradually until it doesn’t stick all over your fingers.

Dough 1

 

 

 

 

 

Drape Pilaf dish1

Drape Pilaf dish

 

 

 

 

 

 

Although it looks pretty challenging I am sure everything will turn out deliciously. Serving a nice juicy salad like the Pomerganate Salad or a Fruit Compote next to this rich pilaf will be a good idea.

Drape Pilaf

Enjoy.

Drape Pilaf / Perde Pilavı
Print Recipe
A pilaf from the city of Siirt, served after wedding day.
Servings Prep Time
10 servings 20 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
10 servings 20 minutes
Cook Time Passive Time
20 minutes 30 minutes
Drape Pilaf / Perde Pilavı
Print Recipe
A pilaf from the city of Siirt, served after wedding day.
Servings Prep Time
10 servings 20 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
10 servings 20 minutes
Cook Time Passive Time
20 minutes 30 minutes
Ingredients
Piaf
Chicken
Crust
Servings: servings
Instructions
Beginning
  1. You should first soak the rice, then boil the chicken and then prepare the dough for the crust. Then prepare the chicken, then cook the pilaf. Just before the pilaf is ready start rolling the dough. And
Chicken
  1. Add all the chicken ingredients in a normal pot or pressure cooker. If normal pot cover with water, if pressure cooker pour only half as much water. Boil until chicken is well done.
  2. Set aside to cool.
  3. Take out the chicken and clean from any veins, bones, fat and skin. Cut or separate to small pieces.
  4. Save the chicken stock to use later for the pilaf.
Pilaf
  1. Soak the rice in water for about half an hour to get rid of starch. If you don't have time add 1/4 cup more than advised.
  2. Meanwhile also soak the currants in another small bowl, so they are cleaner and softer.
  3. If peeled almonds are not available, you need to peel them. Soak the almonds in another bowl with boiling water, this way you will be able to peel them easier. Do so and set aside.
  4. In a skillet sauté the peeled almonds, fillet almonds and pine nuts until they somewhat change color. Make sure to control and mix all the time as they will easily get burnt if unattended. Take out the whole almonds and set aside.
  5. When time is up wash the rice under flowing water, until there is no white water coming through.
  6. Melt the butter and the olive oil over medium heat. Add the drained rice and sauté until the rice is translucent.
  7. Also add the currants, sautéed pine nuts and fillet almonds and mix.
  8. Also add salt, black pepper, cumin and all spice. Mix well.
  9. Drain the chicken stock and add. If the chicken stock is not enough also adding boiling water. When the water comes to boil again, reduce the heat to minimum. Cook until the water is almost all absorbed and the rice is half cooked.
  10. Add the chicken and mix well. Taste and adjust spices if necessary, mix again.
  11. Without losing time pour all the pilaf into the crust and cover up with the smaller crust sheet as explained below.
Crust
  1. Break and whisk the egg. Add 1 table spoon olive oil and mix.
  2. Add the yogurt and mix.
  3. Add the backing powder and the salt. Then slowly start adding the flour while kneading. Put about 250 grams of the flour first. Then gradually continue to add enough flour to obtain a non-sticky, soft dough.
  4. Cover with a kitchen towel and set aside for half an hour.
  5. When the time is up make two balls one of 3/4 of the dough and the other 1/4.
  6. Using a rolling pin make the bigger one large enough to cover the bottom and the corners of the baking pan. If the dough is too sticky for your hands, the working place and the rolling pin, so you can it wider.
  7. Also make the smaller dough wide enough to cover the top. Make sure the corners aren't too thick.
  8. Butter all sides of the baking pan and place the whole almonds in a decorative way in the very bottom. Then gently, trying not to mess up where the almonds are placed lay the larger dough sheet.
  9. On top fill all the pilaf. Do not push or stuff too much as it will continue to cook in the oven.
  10. Then cover up the pilaf with the smaller dough sheet. Cut off the extra dough. You can bake the extra dough as a bread.
  11. Cook in a pre-heated oven at 200 degrees Celsius for about 15-20 minutes until the crust is brownish.
  12. Take out and wait shortly to cool. Turn upside down. Cut like a cake and serve hot.
Share this Recipe
Powered byWP Ultimate Recipe

 

Posted in Main Dishes, Pasta, Doughs and Rice Tagged with: , , , , , , , , , , , , , , , , , , , , ,
2 comments on “Drape Pilaf / Perde Pilavı
  1. Angel says:

    I can guarantee you whether it’s the Turkish side of the husband and the Thailand side of the wife,if I were to cook this,you’ll find this on the floor smashed like flour.
    I can’t do this.

Leave a Reply

Your email address will not be published. Required fields are marked *

*