Perde Pilavi

Ingredients:

For the Rice and Chicken Filling
▢ 1 small chicken 1 to 1 ? kilo
▢ 40 g butter
▢ 40 g pine nuts
▢ 330 g short-grain rice such as Baldo or Tosya
▢ 30 g currants
▢ 1 teaspoon salt
▢ ½ teaspoon paprika
▢ ½ teaspoon freshly ground black pepper
▢ ½ teaspoon dried mint
▢ 660 ml chicken broth from poaching the chicken
For the Dough
▢ 2 small eggs
▢ 60 g plain natural yoghurt
▢ 60 g butter (softened at room temperature)
▢ 50 ml vegetable oil or sunflower oil
▢ 1 teaspoon salt
▢ 350 g plain flour
▢ 5 g baking powder
▢ 20 g soft butter (to grease the baking dish)
▢ 50 g whole almonds or almond flakes (to sprinkle on baking dish)

Preparation:

Preparing the Rice and Chicken Filling

- Place the chicken in a large pot, add 1 liter of water and cook on medium heat for an hour, or until the core temperature of the chicken reaches 74 °C (165 °F).
- Add vegetables like celery, carrot, and onion, and aromatics like bay leaves and peppercorns to add extra flavor to the broth.
- Remove the chicken from the pot and let it cool down while preparing the rice. Keep the chicken broth aside for cooking the rice.
- Melt the butter in a heavy-based frying pan, then add the pine nuts, and sauté over medium heat until lightly golden.
- Add the rice and sauté for another minute or until the rice is well coated and lightly toasted.
Stir in the currants, salt, pepper, dried mint, and paprika before adding the chicken broth.
- Give the rice a good stir, cover the pan with a lid and gently simmer it until the rice absorbed all the liquid and is about two-thirds cooked through. - Remove from the heat.
- To prepare the chicken, remove the bones and the skin then shred it into bite-sized pieces.
Add the shredded chicken to the cooked rice and let it cool down while preparing the dough.

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Nutrition Values:

Calories: 768 kcal