Curtain Rice Recipe


  • 4 tablespoon butter
  • 2,5 water glass Baldo rice (washed, drained)
  • 5 water glass hot chicken broth
  • one piece boiled chicken
  • 3 tablespoon pinenuts
  • 2 tablespoon currants
  • one dessert spoon salt
  • one tea spoon ground red pepper
  • one tea spoon black pepper
  • one tea spoon allspice

To lubricate the molds:

  • one hundred gram butter
  • one hundred gram raw almonds (peeled off)

For the dough:

  • one hundred gram butter
  • 2 piece egg
  • 3 tablespoon yogurt
  • one tea spoon salt
  • 2,5 water glass fame

Preparation Of

For the dough, knead the butter, yogurt, eggs, salt and flour in a deep bowl until it reaches a soft and smooth consistency. Take it to the counter and collect the dough. Cover it and let it rest. Grease the rice pan with plenty of butter and stick the peeled raw almonds on the bottom and sides of the pan. While preparing the pilaf, keep the pot in the refrigerator. Melt the butter in a wide-bottomed rice cooker. Add the pine nuts and fry for 2-3 minutes. Add the rice and fry it on low heat until it has a transparent appearance. Add the remaining spices and mix. Add the hot chicken broth to the pot and cook it in a closed pot on low heat until the water evaporates. Add the boiled chicken to the stewed rice and mix. Set aside 1/3 of the dough and roll out the remaining dough. Place it in the pot with the edges hanging out. Add the pilaf on the dough and cover it with the dough you have separated. Bake in the oven at 190 degrees for 30 minutes. Turn the pot upside down and serve hot, bon appetit!

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