Chicken and almond pilaf pie from Samarkand: Recipes & Stories from Central Asia & The Caucasus (page 128) by Caroline Eden and Eleanor Ford

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Notes about this recipe

  • MissKoo on February 12, 2026

    Made this as main course for a Samarkand cookbook dinner. Poached a whole chicken, shredded its meat, and reduced the chicken stock a day ahead. A moist rotisserie chicken could likely be substituted to save time. Rice is nicely spiced and aromatic. The recipe does not say whether to mix the fragrantly spiced rice and chicken or to layer separately. I chose to mix them together, had filling leftover after filling filo lined springform pan. The accompanying saffron yogurt is essential and lick the plate delicious. It would be good with other meats, fish, and veggies. Pilaf pie is good -- the sauce sends it over the top. Everyone raved about the sauce.

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