Curtain Rice

Perde Pilav is one of the most refined and delicious dishes in Turkish cuisine, adorning tables for centuries. This traditional delicacy, closely associated with Siirt, attracts attention with its rich aroma that delights the palate and its visually striking presentation. Named after the thin dough layer, called “perde,” that envelops the rice, this dish is known as a festive meal prepared for special occasions and offered to guests. Perde Pilav features rice sautéed in butter, mixed with fried chicken or partridge meat and almonds, all encased in a delicate dough. It is not merely a dish but also a cultural heritage. This unique flavor, protected under geographical indication registration, has endured to the present day as one of the most important representatives of Siirt cuisine. Let us explore together the Siirt-style recipe, the subtle techniques of its preparation, and the details that make this dish so special.

^{Perde Pilav (}Culture Portal⁾

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

^{Interior View of Perde Pilav (}Siirt Municipality⁾

1. Preparing the Chicken: Boil the chicken (or partridges) in enough water to cover. Optionally add dried onion, bay leaf, or clove to the boiling water to enhance flavor. Remove the skin from the boiled chicken and separate the meat from the bones. Cut the meat into large pieces and lightly fry in butter. Set aside the fried meat.
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 minutes, then drain.
3. Cooking the Pilav: Melt the butter in a wide pilaf pot. 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 cinnamon, and mix well. Pour in approximately 4.5 cups of the chicken broth (adjust the amount of liquid depending on the rice variety). Cover and cook over low heat until the liquid is absorbed. Let the cooked pilaf rest to steam.
4. Preparing the Dough: In a mixing bowl, whisk together 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 into a thin sheet about 1 mm thick using a rolling pin. Place the sheet 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 smaller sheet and set aside for the lid.
7. Placing the Pilaf: Mix the steamed pilaf with the fried chicken pieces, stirring gently from bottom to top. Layer the mixture in the mold, alternating one layer of pilaf with one layer of chicken, pressing down gently. Finish with a top layer of pilaf, smoothed evenly.
8. Sealing and Baking: Fold the overhanging dough edges inward to seal the sides. Place the reserved smaller dough sheet on top and press the edges firmly to seal. Brush the top lightly with butter. Bake in a preheated oven at 190–200 degrees Celsius for approximately 30–40 minutes, until the dough turns golden brown.
9. Serving: Carefully invert the baked Perde Pilav onto a flat tray. Slice with a knife and serve hot.

^{Special Copper Pot for Perde Pilav (}Siirt Municipality⁾

• To enhance the flavor of the chicken broth, use root vegetables during boiling.
• 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 has been granted geographical indication status under Registration No: 58 and is officially registered as a Geographical Indication. This registration safeguards its traditional preparation methods and unique characteristics tied to Siirt. With its rice sautéed in butter, fried meat, and almond-decorated dough, Siirt-style Perde Pilav is both a dish and a cultural symbol.