Curtain Pilaf

Place the chicken pieces in a pot; add water, a little salt, and a bundle of onion, fresh ginger root, bay leaf, sage, and coriander seeds tied in cheesecloth. Boil for 1 hour; strain and set aside the broth.

For the dough: Mix 2 eggs, 3 tablespoons of yogurt, 1/2 cup olive oil, and 3 cups of flour to prepare the dough.

For the stuffing rice: Heat 4 tablespoons of olive oil in a pan; add 4 tablespoons of pine nuts and toast until golden. Add rice and sauté for 5–10 minutes. Pour in the chicken broth; add 2 tablespoons of currants, and 2 teaspoon each of allspice, paprika, black pepper, and salt. Cover and cook over low heat for 15 minutes.

Melt the butter in a small pan; add a few drops of molasses. Brush the baking dish and the parchment paper lining with this mixture; stick split almonds around the edges.

Flour the countertop; roll out the dough and place it in the baking dish. Mix the stuffing rice with boiled chicken and fill the dish. Seal the top with the dough.

Bake in a preheated oven at 180°C for 40 minutes; remove and serve.