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Curtain Pilaf (pilaf with chicken and nuts enveloped in thin dough topped with almonds)

 

If you haven't tried the curtain pilaf (pilaf with chicken and nuts enveloped in thin dough topped with almonds) recipe, which is a bit of a challenge, but it's worth everything, you may have missed a lot. Is there any better pilaf with chicken broth and almond dough on it?
A pilaf recipe that you will always want to eat and that everyone will admire.
Although it is a little hard to make, you will say that you are glad you did it while you eat it. It is said that each ingredient in the curtain pilaf has a separate symbol. It is said that the rice represents abundance and wealth, the black pepper represents sad days, the black currant represents the sweet days, the almond represents the son, the pine nut represents the daughter, and the dough on it emphasizes that the secrets inside the house should remain within the family in the curtain pilaf, which is usually made as a wedding meal. We learned the story of curtain rice. It's time to learn the answer to the question of how to make curtain pilaf.

Don't forget to try the recipe.

 

Ingredients for the Curtain Pilaf

 

For the internal pilaf of Curtain Pilaf:

  • 3 cups of rice
  • 2 tablespoons of butter
  • 4.5 cups of water and chicken broth mix
  • 2 chicken legs
  • Half espresso cup of black currants
  • 200 g of almonds (raw)
  • 1 espresso cup of pine nuts and a pinch of black pepper
  • Salt

For the dough of curtain rice:

  • 2 eggs
  • 4 tablespoons of yoghurt
  • Half cup of olive oil
  • Salt
  • flour as much as it takes
  • I first started making curtain pilaf by boiling the chicken legs.
  • After boiling the chickens, I started making rice with chicken broth.
  • Melt the margarine in a rice cooker and roast the rice in oil for 3-4 minutes after washing and draining the water thoroughly. Add 2 bowls of the water from the boiled chickens to the rice.
  • Add half a tablespoon of salt and close the lid.
  • Remove from the heat before the rice is fully cooked, while it is still little raw.
  • Mix the chopped chicken, black currants and black pepper with the rice.
     

Making the dough:

  • Knead the dough by mixing all the ingredients.
  • Divide the dough into two parts, one small and one large.
  • Roll out the large one to 3 mm thickness and place it on the bottom of the ovenware, by covering the edges.
  • Empty the rice inside.
  • Spread the small piece of dough in the same way and close it on the rice..
  • Cook the curtain rice in the oven heated to 200 degrees until become red.
  • Turn over and serve.
     

Note: To beautify the appearance of the curtain pilaf, I lined the bottom of the bowl with almonds before laying the dough.

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