Curtain Rice With Caramelized Onions Recipe

Ingredients:

For the Pastry:
	Flour (Screened)	2.5	Cup
	Egg	2	Qty
	Salt	1	Tsp
	Yogurt	3	Tbsp
	Baking Powder	1	Package
	Olive Oil	1	Half Cup
	Butter (To Lubricate The Mold)	1	Half Cup
	Almond (Stripped)	15	Qty

For the Chicken Broth:
	Chicken Leg	2	Qty
	Dry Onion	2	Qty
	Carrot (Medium size)	1	Qty
	Bay Leaf	3	Qty
	Salt	1	Tsp (large)

For the Filling Rice:
	Rice	2	Cup
	Dry Onion (Medium size)	4	Qty
	Currants	1	Half Cup
	Pine Nut	1	Package
	Cinnamon Powder	1	Tsp (large)
	Allspice	1	Tsp
	Fine Salt	1	Tsp (large)
	Black Pepper (Freshly Ground)	1	Tsp
	Sugar	1	Tsp (large)
	Butter	2	Tbsp
	Olive Oil	1	Tsp
	Almond (Net)	1	Qty

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Instructions:

1. Sieve the flour, baking powder and salt together and take a deep mixing bowl. Mix 2-3 turns and open the middle in the form of a pool.
2. Put the egg, yogurt and oil in the middle of the flour and mix it by covering it with a spatula from the edge to the inside. Knead and stretch until it reaches a medium-hard consistency, and let it rest in the refrigerator for 1/2 hour.
3. Thoroughly grease the mold in which you will make the curtain pilaf with butter. Put the peeled almonds on the bottom and sides of the mold and put the mold in the refrigerator. In this way, your almonds will remain stable and your dough will come out more easily and without spoiling after cooking.
4. For the caramelized onions, slice the onions into half rings. Melt 1 tablespoon of butter in a suitable pan. Put the onions in the pan and first turn them over high heat for 3-4 minutes. Then take it on low heat and fry it, stirring occasionally, until it turns a light brown color (until it becomes caramelized).
5. Add enough water to cover the chicken legs by 2-3 fingers and put them on medium heat. Peel the onions and add them whole. Peel and chop the carrot and add it to the chicken. Add 1 teaspoon of ground black pepper with salt and bay leaf. Cook over medium heat until the chicken is tender.
6. When the chickens are cooked, drain the water and separate it. Separate the chicken from the skin and bones and shred it coarsely.
7. Wash the rice and put it in warm salt water. Let it sit for 15 minutes, strain and rinse. Soak the currants in hot water for 10 minutes and rinse them. Finely indent one small onion and place it in a rice cooker and fry it until it turns pink. Add the almonds and pine nuts and fry lightly.
8. Rinse and drain the soaked rice. Put it in a pan and fry it until it turns transparent. Roast the cracked almonds, currants and pine nuts with the rice. Add 1 to 1.5 parts of chicken broth. Add the spices while taking the water and brewing. Rest for 15-20 minutes.
9. Roll out the dough 15 cm larger than the size of your mold. Put the caramelized onions on the bottom of the dough, which you have carefully placed in the mold, the shredded chicken on it, and finally the filling pilaf and smooth it out with the help of a spoon.
10. Close the edges of the dough neatly. Bake in the oven heated to 180 degrees for 25-30 minutes and take it out. Turn it upside down with the help of a flat plate and brush with egg yolk. Return to the oven and fry until golden brown.
11. Take the curtain pilaf hot and whole and serve it by slicing on the table. Enjoy your meal!

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Pilaf