Have you ever tried Perde Pilavı with yufka? Here is a wonderfully practical yufka-wrapped curtain rice that saves you the trouble of making dough from scratch.
Ingredients for Perde Pilavı (Turkish Curtain Rice) with Yufka
2 chicken breasts
1 sheet yufka (thin Turkish phyllo-like dough)
2 water glasses (about 200 ml / 3/4 cup + 1 tbsp each) rice
Half a package currants
1 package dolmalık fıstık (pine nuts for stuffing)
2 tablespoons butter
1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) vegetable oil
1 water glass (about 200 ml / 3/4 cup + 1 tbsp) water
1 dessert spoon (about 2 tsp) salt
Black pepper
How to Make Perde Pilavı (Turkish Curtain Rice) with Yufka
Wash 2 chicken breasts and place them in a pot, covering with water. Boil until cooked through. Transfer the boiled chicken to a plate and shred it.
Pick over and rinse 2 water glasses of rice, then soak in hot water. Separately, rinse half a package of currants and soak in hot water in another bowl.
In a rice pot, sauté 1 package of pine nuts with 2 tablespoons of butter and 1 tea glass of vegetable oil. Add 1 water glass of the reserved chicken broth and 1 water glass of water. Sprinkle in 1 dessert spoon of salt and add the shredded chicken. Once the liquid comes to a boil, add the soaked rice and currants. When it boils again, reduce the heat and let it steam until done. Once steamed, sprinkle black pepper over the top and stir to combine.
Grease a round glass oven dish and lay the full sheet of yufka inside, letting the edges hang over the sides. Spoon the prepared rice filling into the center. Fold the overhanging yufka edges up and over the filling to enclose it. Brush the top of the yufka with vegetable oil. Bake in the oven at 200°C (390°F) until the yufka is golden and crispy.
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