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Food writer and editor Andy Harris’s latest book, Eat Istanbul, is full of recipes gathered while eating his way across the country with renowned photographer David Loftus. From the stunning art to stories detailing the vast array of ingredients used in this vibrant, varied and incredibly photogenic cuisine, Eat Istanbul is an instant classic for any aficionado of Mediterranean and Middle Eastern food, or someone who simply loves to take pictures of their culinary handiwork. Add this chicken and rice timbale to your leftover chicken repertoire and watch the praise roll in. 

Perdeli pilav means “veiled pilaf,” and it’s a dish found on many restaurant menus: a delicious chicken and rice pilaf encased in pastry dough and baked in tin molds until golden brown. It makes a great dinner party appetizer or midweek meal if you’ve got some leftover roast chicken to use up. Often the pastry crust is also studded with almonds.

Reprinted with permission from Eat Istanbul