If you haven’t tried the curtain pilaf recipe, which is a bit troublesome but useful, you may be missing out on a lot. Can you think of a better rice with chicken broth and almond butter? A pilaf recipe that you will always want to eat and everyone will admire. Although it is a little troublesome to prepare, you will say that you are glad that you made curtain pilaf while eating.
Curtain pilaf is a beautiful recipe from the Siirt region, known as a wedding meal. The reason why curtain pilaf is made at weddings in Siirt is that the ingredients it contains are meaningful for married couples. It is said that the abundance and fertility of rice, the bitter days of black pepper, the sweet days of currants, the son of almond, the daughter of pistachio and the dough on it emphasize that the secrets inside the house should remain in the family. . .
Materials of Curtain Pilaf;
For the Pilaf:
- 4 tablespoons of butter
- 2.5 cups baldo rice (washed, drained)
- 5 cups of hot chicken stock
- 1 boiled chicken
- 3 tablespoons of peanuts
- 2 tablespoons of currants
- Salt (1 teaspoon)
- Ground red pepper (1 teaspoon)
- Black pepper (1 teaspoon)
- Allspice (1 teaspoon)
To Lubricate the Mold:
- 100 grams of butter
- 100 grams raw almonds (peeled)
- 100 grams of butter
- 2 eggs
- 3 tablespoons of yogurt
- 1 teaspoon of salt
- 2.5 cups flour
Preparation of Curtain Pilaf;
- Take a deep bowl for the dough. Knead the butter, yogurt, eggs, salt and flour. Knead until you get a smooth and soft consistency. Take it to the counter and collect the dough. Cover it and let it rest.
- Grease the rice pan with plenty of butter and stick the peeled raw almonds on the bottom and sides of the pan and put them in the cupboard.
- Melt the butter in a wide-bottomed rice cooker. Roast the pine nuts for 2-3 minutes.
- Fry on low heat until the rice is transparent. Pour the remaining seasonings and mix. Add the hot chicken broth to the pot and cook in a closed saucepan on low heat until the water is absorbed.
- Add the boiled chicken to the boiled rice and mix.
- Reserve 1/4 of the dough and roll out the remaining dough. Place in the tray with the edges hanging out.
- Add the rice to the dough and cover it with the dough you reserved.
- Bake in the oven at 190 degrees for 30 minutes. Turn the pot upside down, your curtain pilaf is ready. Serve hot. Enjoy your meal!
For curtain pilaf to have Use leg and breast meat together instead of boiled breast meat. In this way, your curtain pilaf will have a richer flavor. If you want to make the dough more fried curtain rice, you can add a small amount of molasses to the butter you use to grease the pan.
As Expat Guide Turkey, we will publish fast, practical and delicious Turkish recipes to our visitors in the Food & Beverage category. Stay tuned.
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