Traditional Turkish Curtain Rice (Perde Pilavı)

Journey with us into the heart of Turkish cuisine as we explore the magnificent Perde Pilavı, or “Curtain Rice” – a showstopping dish that traces its roots to the Ottoman Empire. This elegant creation combines tender chicken, aromatic rice, and nuts, all wrapped in a delicate curtain of golden pastry. Originally served in the palaces of Siirt, this dish continues to captivate food lovers with its dramatic presentation and rich flavors.

History and Cultural Significance

Perde Pilavı holds a special place in Turkish culinary heritage. Traditionally served at wedding celebrations, this ceremonial dish represents abundance and prosperity. The curtain-like pastry that envelops the rice symbolizes the veil between bride and groom, making it not just a meal, but a meaningful part of Turkish cultural celebrations.

Why You’ll Love This Recipe

• Impressive Presentation: The golden-brown pastry exterior creates a stunning reveal when cut open
• Layer of Flavors: Each component brings its own character to the dish
• Make-Ahead Friendly: Components can be prepared in advance
• Perfect for Special Occasions: Guaranteed to wow your guests
• Customizable: Can be adapted with different nuts and spices

Ingredients

For the Rice Filling:

• 2½ cups baldo rice (or short-grain rice), washed and drained
• 4 tablespoons butter
• 5 cups hot chicken broth
• 1 whole cooked chicken, shredded
• 3 tablespoons pine nuts
• 2 tablespoons currants
• 1 teaspoon salt
• 1 teaspoon red pepper powder
• 1 teaspoon black pepper
• 1 teaspoon allspice

For the Pastry:

• 2½ cups all-purpose flour
• 2 eggs
• 3 tablespoons yogurt
• 100g butter, melted
• 1 teaspoon salt
• Warm water as needed

For the Mold:

• 100g butter
• 100g blanched almonds
• Additional butter for greasing

Step-by-Step Instructions

Preparing the Pastry:

1. In a large bowl, combine flour, eggs, yogurt, melted butter, and salt
2. Knead until you achieve a smooth, pliable dough
3. Cover and let rest for 30 minutes
4. Divide into two portions – ¾ for the base and sides, ¼ for the top

Preparing the Rice:

1. Melt butter in a large pot over medium heat
2. Toast pine nuts until golden (2-3 minutes)
3. Add rice, stir until translucent
4. Add spices and hot chicken broth
5. Cover and cook on low heat until rice absorbs the liquid
6. Fold in shredded chicken and currants
7. Let rest covered for 10 minutes

Assembly:

1. Preheat oven to 375°F (190°C)
2. Generously butter your baking mold
3. Place blanched almonds decoratively on the bottom and sides
4. Roll out the larger portion of dough and line the mold, leaving overhang
5. Fill with the prepared rice mixture
6. Cover with the remaining rolled dough
7. Seal edges and trim excess
8. Make a few small holes for steam to escape

Baking:

1. Bake for 30-35 minutes until golden brown
2. Let rest for 5 minutes
3. Carefully invert onto serving plate

Pro Tips for Success

• Ensure rice is well-drained before cooking to prevent mushiness
• Let the dough rest fully for easier rolling
• Don’t skip the almonds – they add both decoration and flavor
• Make sure your mold is well-greased to prevent sticking
• Allow the dish to rest before inverting

Serving Suggestions

Serve Perde Pilavi hot as a main course. It’s traditionally accompanied by:

• Fresh salad with sumac dressing
• Cacık (Turkish yogurt dip)
• Pickled vegetables
• Turkish red lentil soup as a starter

Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat in the oven at 350°F (175°C) for 15-20 minutes
• Add a few tablespoons of water when reheating to prevent drying

Variations and Substitutions

• Use different nuts like walnuts or pistachios
• Add saffron to the rice for a more luxurious touch
• Include dried fruits like apricots or golden raisins
• Try different rice varieties (though traditional baldo rice is recommended)

Troubleshooting Common Issues

• If pastry tears: Patch with extra dough before baking
• If rice is too dry: Add extra hot broth during cooking
• If bottom isn’t browning: Place mold on lower oven rack
• If pastry browns too quickly: Cover with foil

Nutritional Information

This recipe serves 8-10 people Per serving (approximate):

• Calories: 450
• Protein: 22g
• Carbohydrates: 48g
• Fat: 21g
• Fiber: 3g

Final Notes

Perde Pilavı is more than just a meal – it’s a celebration of Turkish culinary artistry. While it may seem intimidating at first, breaking it down into steps makes it achievable for home cooks. The end result is always worth the effort, creating a memorable centerpiece for any special occasion.