SAEDNEWS: “Perde Pilavı” (Curtain Pilaf) is one of Turkey’s oldest traditional dishes, prepared with chicken and mushrooms. This delicious and exciting rice dish is truly worth trying, so don’t miss the chance to enjoy this classic Turkish specialty.
According to Saednews, Turkish Pardeh Polo is a delicious and visually impressive rice dish made with rice and a variety of flavorful ingredients. It can be prepared with many different fillings, so you can customize it with ingredients such as chicken, lentils, or even pasta.
4 cups rice
400 g chicken breast
250 g mushrooms
4 tablespoons diced bell peppers
1 large onion
Salt and black pepper, as needed
4 tablespoons brewed saffron
4 tablespoons dried dill
Persian rice seasoning, as needed
Turmeric and oil, as needed
1½ cups flour
½ teaspoon instant yeast
½ cup yogurt
2 tablespoons vegetable oil
½ teaspoon sugar
½ teaspoon salt
Wash the rice thoroughly and soak it in water with some salt for several hours.
In a large bowl, combine the flour, yeast, yogurt, vegetable oil, sugar, and salt. Mix and knead until you have a smooth dough that does not stick to your hands.
Place the dough in a lightly greased bowl and cover it with plastic wrap. Let it rest at room temperature for about 30 minutes.
Meanwhile, cut the chicken breast into small cubes or strips. Place it in a pot with the brewed saffron, some salt, black pepper, turmeric, chopped onion, and one cup of water.
Cover and cook over medium heat until the chicken is fully cooked and the liquid has evaporated.
Wash and finely dice the mushrooms and bell peppers.
Once the liquid has evaporated from the chicken, add some oil to the pot. Add the mushrooms and bell peppers and sauté everything until lightly browned and cooked.
Set the chicken and vegetable mixture aside.
Fill a suitable pot halfway with water and bring it to a boil over high heat. Add about one tablespoon of oil to the boiling water.
Drain the soaked rice and add it to the boiling water. Cook until the rice is partially tender but still firm in the center, then drain it in a colander.
Grease the bottom and sides of a suitable pot with oil.
Place the rested dough on a lightly floured work surface and knead it briefly. Roll it out with a rolling pin until thin enough to line the pot.
Carefully place the dough inside the greased pot, making sure it covers the entire bottom and inner sides, with some dough extending over the edges.
Add a layer of rice to the bottom of the dough-lined pot. Sprinkle with some dried dill and Persian rice seasoning.
Add a layer of the chicken and vegetable mixture.
Continue alternating layers of rice, dill, seasoning, and the chicken mixture until all the ingredients are used. The final layer should be rice.
Pour about half a cup of water mixed with oil over the rice.
Fold the excess dough from the sides toward the center, wrapping the rice completely like a parcel.
Place a heat diffuser under the pot and reduce the heat to low. Cover the pot and allow the rice to steam for about 45 minutes to 1 hour, until fully cooked and fluffy.
To make the upper side of the Pardeh Polo golden and crispy, carefully remove it from the pot and place it back upside down.
Cook for a few more minutes until the dough becomes beautifully golden and crisp.
Transfer the finished Pardeh Polo to a serving dish and serve hot.
Instead of homemade dough, you can use lavash-style regag bread or yufka pastry.
The filling can be customized with other ingredients such as lentils or pasta.
For an especially fragrant rice dish, use freshly brewed saffron and adjust the Persian rice seasoning according to your taste.
