Perde Pilav

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

Cooking Tips:

• Ensure that the Saj bread completely covers the pilav to prevent drying out.
• Experiment with different meat or vegetable combinations for personalization.

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YouTube channel - EmanInTheKitchen: https://www.youtube.com/@EmanInTheKitchen

Perde Pilav