Name: Veiled Rice Pie
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 6-8
Ingredients: 2 chicken legs (bone-in); 1 chicken breast; 1 litre water (for boiling); 1 teaspoon salt (for boiling); 2.5 cups baldo rice (500 g); 5 cups chicken broth (1 litre); 3 tablespoons butter (for the filling, 60 g); 1 large dry onion; 3 tablespoons shelled pistachios; 2 tablespoons currants (soaked in warm water); 1 teaspoon allspice; 1 teaspoon black pepper; 1 dessertspoon salt (for the filling); A handful of blanched almonds (to line/decorate the mould); 2 eggs (for the dough); 3 tablespoons yogurt (for the dough); 100 g melted butter (for the dough); 2.5-3 cups flour (350-400 g); 1 teaspoon salt (for the dough); 1 egg yolk (for brushing the top)

Veiled Rice Pie

Pîlava bi Perde ya Sêrtê

A Siirt specialty: a spiced rice filling (chicken, baldo rice, pistachios, currants) baked inside a buttery dough 'veil', served at weddings and for guests. Almonds lining the mould form a decorative dome when inverted. Key ratio is 1 part rice to 2 parts liquid.

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Method

Boil the chicken in 1 litre of water for about 25 minutes; reserve the broth and shred the meat.
Soak the rice in warm salted water for 30 minutes, then drain.
Fry the onion and pistachios in the butter, add the rice and toast for 4-5 minutes.
Add the chicken broth and spices and cook for about 15 minutes, then stir in the shredded chicken and currants, let stand 10 minutes and leave to cool.
For the dough, whisk the eggs, yogurt and melted butter; gradually add the flour and salt and knead into a soft dough, then rest it for 15 minutes.
Grease the mould and line its base and sides with the almonds; roll out most of the dough thinly and line the mould, letting the edges hang over.
Fill the mould with the cooled rice, cover with the remaining dough, seal the edges, and brush the top with egg yolk.
Bake in a preheated 180°C oven for 40-45 minutes, until golden brown.
Let it rest 10 minutes, carefully invert onto a plate and serve hot.