Curtain Rice

Perde Pilav has adorned tables for centuries as one of the most elegant and flavorful dishes of Turkish cuisine. This traditional flavor, closely associated with Siirt, stands out with its rich aroma that delights the palate and its visually striking presentation. Named after the thin dough “perde” that envelops the rice, this dish is known as a special occasion meal, prepared and served to guests during celebrations. The rice, sautéed in butter and garnished with fried chicken or quail meat and almonds, encased in a delicate dough, is not merely a dish but also a feast heritage. This unique flavor, protected under geographical indication registration, has survived to the present day as one of the most representative dishes of Siirt cuisine. Let us explore the Siirt-style recipe of Perde Pilav, its intricate preparation methods, and the details that make it special.

Perde Pilav (Culture Portal)

Ingredients

• For the Pilav:
• • 1 whole chicken or 3 quails
  • 4 water cups of baldo rice
  • 1/2 package of butter (approximately 125 grams)
  • 1 cup of pine nuts
  • 1/2 cup of shelled almonds
  • 1 tablespoon of currants
  • 1/2 tea teaspoon of black pepper
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of red pepper
  • 1/4 teaspoon of cinnamon
  • 1/2 teaspoon of salt
• For the Dough:
• • 3 eggs
  • 1 soup teaspoon of yogurt
  • 1 tablespoon of vegetable oil
  • 1 teaspoon of baking soda
  • As much flour as needed (approximately 2.5–3 cups)
• For Greasing the Molds:
• • 100 grams of butter or margarine
  • 1/2 cup of shelled almonds

Interior View of Perde Pilav (Siirt Municipality)

Preparation

1. Preparing the Chicken: Simmer the chicken (or quails) in enough water to cover. You may enhance the flavor by adding optional dried onion, bay leaf, or carnation to the boiling water. Once cooked, remove the skin and separate the meat from the bones. Cut the meat into large pieces and lightly fry in butter. Set aside.
2. Preparing the Rice: Wash the rice thoroughly in plenty of water until the water runs clear, then drain. Soak the currants in warm water for 10–15 minute, then drain.
3. Cooking the Pilav: In a large rice pot, melt the butter. Add the pine nuts and toast over low heat. Then add the rice and continue frying until it turns translucent. Add the currants, salt, black pepper, cumin, red pepper, and tarçın, and mix well. Pour in about 4.5 cups of the reserved chicken broth (adjust the amount according to the rice variety). Cover and cook over low heat until the liquid is absorbed. Let the cooked rice rest, covered, to steam.
4. Preparing the Dough: In a mixing bowl, beat the eggs, yogurt, vegetable oil, and baking soda. Gradually add flour and knead until you obtain a soft, non-sticky dough with the consistency of an earlobe. Let the dough rest for 10 minutes.
5. Preparing the Mold: Generously grease the special pot or heat-resistant individual molds with butter. Cut the shelled almonds in half and press them along the inner edges of the mold.
6. Rolling and Filling the Dough: Divide the dough into two equal parts. Roll out one part to a thickness of 1 mm using a rolling pin. Place the rolled dough into the mold so that the edges hang over the sides. Be careful not to dislodge the almonds. Roll out the remaining dough into a slightly larger sheet and set aside for the lid.
7. Assembling the Pilav: Mix the steamed rice with the fried chicken pieces, stirring gently from bottom to top. Layer the mixture in the mold, alternating one layer of rice with one layer of chicken, pressing down lightly. Finish with a top layer of rice, smoothed evenly.
8. Sealing and Baking: Fold the overhanging dough edges inward to seal the sides. Place the reserved dough sheet on top and press the edges firmly to seal. Brush lightly with butter. Bake in a preheated oven at 190–200 degree for approximately 30–40 minutes, until the dough turns golden brown color.
9. Serving: Carefully invert the baked Perde Pilav onto a serving platter. Slice with a knife and serve hot service.

Special Copper Pot for Perde Pilav (Siirt Municipality)

Tips

• To enhance the flavor of the chicken broth, use root vegetables during simmering.
• For better browning of the dough, a small amount of grape molasses can be added to the butter brushed on top.
• To enrich the flavor of the chicken, marinate it with spices before frying.

Siirt Perde Pilav: A Registered Heritage

Siirt Perde Pilav has been granted geographical indication status under Registration No: 58 and is officially registered as a Mahreç İşareti. This designation safeguards its traditional preparation methods and unique characteristics specific to Siirt. The Siirt-style Perde Pilav, with its rice sautéed in butter and topped with fried meat and almonds encased in delicate dough, is both a dish and a cultural symbol.