Shah pilaf - step-by-step recipe - photo. Turkish pilaf in dough or “Pilaf under the veil” What is pilaf in dough called?

The name of this Turkish dish translated as "curtained pilaf".
I prepared it for the first time and was pleasantly surprised. The presence of almonds and cinnamon gives a very subtle aroma and taste to the pilaf.

It cuts easily and the filling does not fall out of the cut piece.
Moreover, this dish is very versatile: it can be proudly placed in front of guests on festive table, and you can also easily take it with you on a picnic.

List of ingredients

• for test:
• eggs - 2 pcs
• sour cream - 3-4 tbsp. spoons
• baking powder - 1 teaspoon
• flour - 3 cups
• salt - to taste
• filling:
• chicken breast - 1 piece
• Long grain rice TM "Zhmenka"- 2 glasses
• chicken broth - 3 cups
• peeled almonds- 3/4 cup
• rast. oil - 2-3 tbsp. spoons
• cinnamon - 1/2 teaspoon
• allspice - 1/2 teaspoon
• drain oil - 1 tbsp. spoon
• salt - to taste

Cooking method

Boil chicken breast, disassemble into small pieces or cut. Rinse the rice.

Heat the vegetable oil in a saucepan. oil, fry some of the almonds in it (do not be distracted so as not to burn!),

add rice, mix well, add chicken, cinnamon, pepper, salt,

Stir again and pour in 3 cups of hot broth.

Cook over low heat until done. Turn off the heat and place the drain on top of the rice. butter cut into small pieces. Leave the rice to rest for a while under the lid closed (I use a rice cooker).

During this time we will make the dough. Mix all the ingredients and knead a soft dough that does not stick to your hands. We remove it under the film for 20 minutes.

Grease a heat-resistant dish with drain. oil Place the remaining almonds on the bottom.

Divide the dough into two parts: large and small. Roll out most of it thinly into a large circle, place it in the mold, on top of the almonds. Distribute the rice evenly and cover the top with the second piece of rolled out dough.

We carefully pinch both parts of the dough.

Bake in an oven preheated to 180 degrees until browned, about 25-30 minutes.
A glass mold is ideal for baking, which makes it possible to control the bottom of the dough so that it is golden brown - this is our future top of the “pilaf”.

After baking, cover the pan with the prepared pilaf dish and turn it over.

Serve hot, although it's delicious cold too!

About the recipe for shah pilaf

Stunningly beautiful and tasty pilaf baked in the oven.

Ingredients:

Cooking shah pilaf

First you need to knead the dough on a gas machine. I have several recipes for gazmakh, this time I used this recipe:
flour - 200 gr
melted butter - 100 gr
water - 70 ml
salt to taste.

Melt the butter until it becomes water. Mix everything thoroughly and knead into a homogeneous dough. At first the dough will be like in the photo - soft and buttery. Leave the gasmah aside for 30-40 minutes. It needs to be stirred from time to time.

After 40 minutes the dough becomes soft and smooth. Lightly dust the board with flour and roll out the dough into a thin layer - about 0.5 mm, just don't overdo it. The rolled out dough should be larger than the shape in which you will bake your pilaf.

Boil the rice for 5-7 minutes until half cooked in plenty of water and salt. Rinse with plenty of cold water.

Grease the baking tray generously butter. Distribute the dough so that the edges hang. Sprinkle a thin layer of rice over the entire dough and press it down with your hands to form a rice plate.

Place the filling on our rice plate. This time I had turshu govurma.

Turshu govurma

Simmer the meat until done. Cool. Fry separately: chop 5 onions, add zininch, pepper/salt and fry until golden brown. When the onion is ready, add meat, boiled chestnuts, plums, squeeze half a lemon, add saffron, turmeric and half a glass of water and simmer all together for 30 minutes.

Pour all the rice onto our filling so that it completely covers it.

Brew saffron in boiling water. Melt the remaining butter. Drizzle the rice with saffron and butter.

Carefully fold the edges. We cut off the unnecessary dough on the folds and seal those places where there was not enough dough. Put it in the oven. The pilaf should stand in the oven for 50 minutes at 150 degrees, then take it out, grease the top with butter and return it to the oven at 180 degrees. until toasted. No more than 20 minutes. The crust should become golden.

We take out the finished pilaf. Place a plate on it and carefully turn the pilaf over. Thus your top becomes your bottom. And we serve the beautiful pilaf to the table immediately.

This is how shah pilaf looks in cross-section.

Insanely delicious and stunningly beautiful for the holiday table!

Perde Pilavı, which is translated from Turkish as “pilaf under a veil”, or “pilaf under a weir”, or simply pilaf in dough. Well, a very tasty, stunningly beautiful, spectacular and festive dish!
In Turkey, such pilaf is served at weddings, as the rice symbolizes fertility, the raisins of future children, and the crust symbolizes protection and privacy.

This kind of pilaf is also served to especially important guests, and of course it is prepared just like that, without any special reasons, to pamper yourself, so to speak))) Despite all the fears, it turned out to be quite easy to prepare, and the taste exceeded all expectations!!! I recommend making it and trying it!!! Help yourself!!!




For filling:
1 chicken fillet(two halves), or 3-4 chicken thighs
1.5 cups rice
70-100 gr. peeled almonds
50 gr. pine nuts (optional)
a handful of dried currants “kush uzyumu” (can be replaced with regular small raisins)
3 cups chicken broth
2-3 tbsp. vegetable oil
1 tbsp. butter
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
salt to taste
For the test:
1 egg
3-4 tbsp. natural yogurt
50-60 ml. vegetable oil
1 tsp salt (without top)
1 tsp baking powder
2.5-3 cups flour
And:
peeled and fried almonds for decoration (quantity as desired, the more the tastier) butter for greasing the mold a muffin baking dish with a hole in the middle (you can just make it in a round one, but then it will not be convenient to cut the pilaf, it will crumble)
natural yogurt (may be with salt and crushed garlic) for serving
Boil the chicken and separate it into small pieces with your hands or cut it with a knife. Strain the broth and measure out 3 cups.
Heat vegetable oil in a deep frying pan and fry almonds until golden. Add pine nuts, fry for a couple more minutes and add rice (pre-washed), stir several times and add chicken, raisins, cinnamon and pepper. Pour in the broth and salt to taste.
Bring to a boil, reduce heat and simmer, covered, until the rice is cooked.
Remove from heat, add butter, stir, cover and let rest.
In the meantime, let's do the dough.
Mix egg, natural yogurt, vegetable oil, salt and baking powder. Add flour in parts and knead into a soft, elastic dough that does not stick to your hands.
Wrap the dough in cling film and leave on the counter for 20 minutes.
After that, grease the baking dish with butter and place pre-roasted almonds on the bottom.
Roll out the dough into a large thin circle and place it in the mold so that the edges hang down a little.
Place rice on the dough, smooth it out and compact it a little.
Cover the top of the rice with dough and pinch.


Bake in the oven preheated to 180-200 degrees for about 25 minutes, until the dough is browned.
Serve pilaf cut into portions with natural yoghurt(or yogurt with salt and crushed garlic), fresh vegetables or salad.
Enjoy your meal!

• Separate the bones from chicken meat, boil broth from them, cut the meat into pieces and fry with the addition of onions and peppers in butter (about 100 milliliters of melted butter), pepper, salt and sprinkle with spices to taste. Wash dried fruits and add water.
• Strain the broth, dilute it with milk (1:1 ratio), add salt and cook the previously soaked rice in it. When it is cooked, pour it into a colander and let the liquid drain; you need to rinse it if it is not crumbly enough. Sprinkle wheat on the table and cornmeal(2 tablespoons each).
• Mix and roll out this mixture puff pastry. The rolled sheet should cover the entire inside of the cauldron and hang over the sides. Grease the bottom and walls of the cauldron with melted butter, place the dough, grease with oil again, pour in the rice and pour over it evenly melted butter over the entire surface (approximately 100 milliliters of oil is required).
• Remove dried fruits from the liquid, squeeze a little and place on top of the rice, then lay out the chicken and vegetables, pour over the liquid that formed from frying them. Wrap the hanging dough and carefully seal it, grease with oil, the pilaf should be hermetically sealed.
• Preheat the oven to 180 degrees, put the pilaf there and cook for about 40-45 minutes. with chicken and dried fruits puff pastry, remove from the oven and tip it upside down onto a plate, cut it into pieces like a cake, sprinkle with dogwood and nuts and serve.

Any, even an inexperienced housewife can prepare pilaf, unusual and very effective for serving on a festive or everyday table, using our recipe with photos and videos. Pilaf using the legendary Chimkent technology turns out crumbly and aromatic. Try making it at least once, and you will definitely add an entry to your treasured collection of recipes. Choose any meat for this pilaf according to your taste. You can cook it from lamb, pork, beef or chicken. The result will still be excellent.

Ingredients

Servings: – + 10

• rice 300 g
• flour 200 g
• eggs 2 pcs.
• chicken 700 g
• onion 200 g
• carrot 200 g
• salt 20 g
• vegetable oil 100 g
• Bay leaf 1 PC.
• black pepper 1 g
• red pepper 1 g
• seasoning for pilaf 10 g

Per serving

Calories: 173 kcal

Proteins: 4.1 g

Fats: 7.7 g

Carbohydrates: 21.7 g

2 hours 0 min. Video recipe Print

Wash the rice thoroughly and cook it until half cooked.

Prepare the dough as for dumplings by kneading flour, egg and adding water so that it is elastic and comes off your hands.

Roll the dough into a rope, cover with a napkin or cling film and place in the refrigerator.

Prepare zirvak by separately frying onions, carrots and meat in vegetable oil.

Combine the chicken with fried vegetables, turn on the oven to heat, and begin to form the pilaf.

A deep frying pan with a removable handle is suitable for baking. Lubricate the bottom vegetable oil and roll out the dough to a thickness of approximately 2-2.5 mm.

Transfer the circle to the frying pan, place the meat with fried vegetables on it and sprinkle with all the spices, peppers and bay leaves.

There is a layer of semi-boiled rice on top of the meat. It must be leveled and covered with dough.

Place in an oven preheated to 180 degrees for 40-50 minutes, until the cake is properly browned.

When serving, place on a platter and cut like a pie just before eating.

Features of cooking in puff pastry

The dough can be either ready-made puff pastry or homemade. It is important to follow simple rules: there is no need to roll out the layer too much. If these are ready-made square sheets, then they are slightly stretched with a rolling pin and the not too hot zirvak is placed on one layer placed in a frying pan, covered with another and pinched. Cooking time is also reduced to 30-40 minutes.

Features of cooking in yeast dough

In addition to dumplings and puff pilaf, you can also use yeast dough. To do this, in a large bowl with 125 ml of warm water (approximately 35-37℃), dilute one teaspoon of dry yeast and a pinch of salt until completely dissolved, then gradually add 160 grams wheat flour premium and knead soft dough so that it lags behind your hands. Immediately after this, without waiting for it to rise, roll it out as thin as possible and line it with a heat-resistant dish, thickly greased sunflower oil. After this, evenly spread half of the rice onto the dough, spread zirvak over it, pour in the remaining cereal, pour melted butter over the pilaf and cover with the hanging ends of the dough, carefully pinching the edges. Grease the surface of the dish chicken egg for gloss, and bake for half an hour in an oven preheated to 180℃.

Cooking this pilaf is extremely pleasant and simple. Delight your family and guests interesting dish. Compliments and praise will be guaranteed to you. Bon appetit!