Perde Pilav

Perde Pilav | Ecency

Perde Pilav, also known as “curtain rice,” is a delectable dish that beautifully combines fragrant spiced rice with succulent chicken, vibrant vegetables, and crunchy nuts, all enveloped in a crisp flatbread crust. This dish not only delights the taste buds but also adds a touch of elegance to any gathering. With this simplified version using Saj bread, you can bring this traditional Middle Eastern favorite to your table with ease.

Ingredients

Chicken:
🍗 4 chicken breasts, diced small
🧂 1 teaspoon salt
🌶️ 1 teaspoon paprika
🧅 1 teaspoon onion powder
🧄 1 teaspoon garlic powder
🧂 1 teaspoon 7 spice
🌶️ 1/2 teaspoon black pepper
🌿 1/2 teaspoon cumin
🌕 1/4 teaspoon turmeric
🫒 1/4 cup extra virgin olive oil

Rice:
🍚 2 cups basmati rice (washed and soaked)
🍜 1 cup vermicelli
🫒 1/3 cup extra virgin olive oil
🐓 1 tablespoon chicken bouillon powder
🌿 1 tablespoon 7 spice
🧂 2 teaspoons salt
🌶️ 1/2 teaspoon black pepper
🌶️ 1/2 teaspoon chili flakes
💧 4 cups hot water

Remaining Ingredients:
🥔 4 potatoes, peeled and diced
🌰 1/2 cup raw almonds
🥜 1/2 cup raw cashews
🍇 1 cup raisins
🥕 2 cups frozen peas and carrots
🫓 2 Saj flatbread
🫒 4 tablespoons extra virgin olive oil (2 tbsp to oil the pot and 2 tbsp for before baking)

Instructions

1- Prepare the Rice:

Wash 2 cups of basmati rice until water runs clear.
Soak the rice in warm water for 20-30 minutes.

2- Cook the Chicken:

Combine diced chicken breasts with salt, paprika, onion powder, garlic powder, 7 spice, black pepper, cumin, turmeric, and olive oil.
Heat a pan over medium-high heat, add 1/4 cup olive oil, and cook the chicken until golden and fully cooked, about 10 minutes. Set aside.

3- Prepare the Rice Mixture:

In a separate pan, heat 1/3 cup olive oil over medium-high heat.
Sauté vermicelli until golden brown.
Drain the soaked rice and add it to the pan.
Stir in chicken bouillon powder, 7 spice, salt, black pepper, and chili flakes.
Add 4 cups of hot water, cover, and cook until the water is absorbed.
Reduce the heat to low and cook for another 15 minutes.

4- Prepare the Vegetables and Nuts:

Fry diced potatoes until golden brown.
Fry almonds and cashews until golden.
Add raisins and fry for 30 seconds to puff them, then remove.
Briefly fry peas and carrots.
Mix all fried ingredients with the cooked chicken.

5- Assemble the Perde Pilav:

Preheat the oven to 350°F (175°C).
Grease an oven-safe pot or baking dish with 2 tablespoons olive oil.
Line the pot with Saj flatbread, allowing the edges to hang over.
Layer half of the chicken and vegetable mixture, then half of the rice.
Repeat the layering process, ending with rice.

6- Cover and Bake:

Fold the overhanging flatbread over the top of the pilav to cover.
Drizzle with remaining olive oil.
Bake for 40-45 minutes, until golden and crispy.

7- Serving:

Let the Pilav rest for 10-15 minutes.
Carefully invert onto a serving dish.
Slice and enjoy the blend of flavors and textures.

Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 8
Calories per Serving: Approximately 650
Macronutrients per Serving: Protein 30g, Fats 20g, Carbohydrates 80g
Equipment: Large mixing bowl, medium-sized frying pan, large oven-safe pot or baking dish, spatula