Veiled pilaf, a pilaf unique to the Diyarbakir region, is reminiscent of Siirt’s curtained pilaf. However, the top of the pilaf is covered with a mortar with minced meat. Veiled pilaf, known to be served at weddings, takes its name from a tradition in the wedding ceremony. Optionally, the side or top of the pilaf can be filled with ground meat.
Materials;
For Pilaf:
- 2 cups of rice
- 2.5 cups of hot water
- Butter (1 tablespoon)
- Sunflower oil (1 tablespoon)
- Granulated sugar (1 tablespoon)
- Salt (1 tablespoon)
For the top mortar
- 250 g minced meat
- 1 onion
- 1 teaspoon of butter
- 3 tablespoons of oil
- Salt
- Black pepper
- A pinch of chopped parsley
Preparation of Veiled Pilaf;
- After washing the rice, add some salt and soak it in warm water for about half an hour.
- Melt the butter and oil in a saucepan.
- Pour the washed and drained rice over it and fry it again, adding salt and sugar.
- Then add water to the roasted rice and cook your rice. (The amount of water added to the rice may vary depending on the type of rice. Adjust it yourself.)
- After turning it off, cover it with a paper towel and let it brew.
- Meanwhile, for the ground meat, put the butter and oil in the pan, add the finely chopped onion and fry it.
- Then add the minced meat and fry well. Add salt and spices, mix and remove from heat.
- After adding the finely chopped parsley and mixing, first put the ground meat in a bowl.
- Pour the rice over the minced meat sauce. You can prepare your presentation by turning the serving plate upside down.
- You can serve it as a single portion or as a single portion.
One of the most important details to be considered while making veiled pilaf is to wash the rice until its starch is removed. After preparing the veiled pilaf, you can decorate it with almonds roasted in butter. Enjoy your meal!
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