Print Options:

Drape Pilaf With Butter

Yields1 ServingCook Time30 mins

 8 tablespoons of Karlıdağ Butter
 3 glasses of hot chicken broth
 2 pieces of phyllo dough
 2 pieces of chicken breast meat
 2 glasses of rice
 3 pieces of bay leaves
 3 pieces of carnation
 1 tablespoon of currant
 1 tablespoon of peanut
 1 teaspoon of salt
 1 teaspoon of black pepper
 1 teaspoon of lemon juice
 0.50 glass of almond kernel
1

Place the chicken in a medium saucepan, add water at a few fingers level, and add the bay and carnation.

2

Cook it at a low heat for 45 minutes.

3

Soak the rice in lemon juice and salted water for 25 minutes.

4

Leave the currant in a tea glass of warm water for 10 minutes.

5

Drain the rice several times in cold water.

6

Boil the chicken meat and place the chicken broth in a separate container for later use. Cut the chicken meats into small pieces.

7

Roast the peanuts in a fat-free pan until they change colour.

8

Melt the Karlıdağ Butter in the rice pan, add the rice and roast it.

9

Add the previously separated warm chicken broth, currant, roasted peanuts, spices, and salt.

10

Boil for a few minutes at a high heat and close the lid of the pot. Cook the rice at a low heat until it drains.

11

When you see that the rice has drained, remove it from the heat and add the previously minced meats to the rice, stir and close the lid of the pot and wait for it to warm up.

12

Divide the dough evenly into four pieces and place the previously stirred rice with a spoon in the middle of the dough and lay the almonds on the sides.

13

Cover the dough and lightly oil it with Karlıdağ Butter, which you have previously melted and left to cool, and place on the tray and cook in the preheated oven at 180 C for 30 minutes. Bon appétit.