Go Back
+ servings
Print Recipe Pin it for later!
No ratings yet
SAVE THIS RECIPE

Parda Pulao – Iraqi Parda Plau

Parda Pulao – Iraqi Parda Plau - Known as an ouzi in many Middle Eastern countries, Parda Pulao is a delicious one pot rice & chicken pulao baked inside phyllo.
Prep Time15 mins
Cook Time1 hr 20 mins
Servings: 10 people
Calories: 443kcal

Ingredients

Chicken Broth Ingredients:

Pulao Ingredients:

  • 3 tablespoons oil
  • 1 large onion thinly sliced
  • 3 cups chopped vegetables
  • ½ cup sliced almonds
  • ½ cup golden raisins
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground turmeric
  • 1 tablespoon orange blossom water
  • 3 teaspoons salt
  • 3 cups rice
  • 6-10 slices Phyllo

Instructions

  • Combine chicken, garlic, coriander seed, cumin seed, peppercorns and cinnamon in a large pot.
  • Add 8 cups water and bring to a boil.
  • Reduce to a simmer and cook for 30 minutes.
  • Remove the chicken pieces.
  • As soon as it is cool enough to handle, remove the meat from the bones.
  • Strain the broth and discard the spices.
  • In a large pot, combine oil and onions.
  • Cook on low heat for about 5-8 minutes, until onions are browned and caramelized.
  • Add vegetables and stir fry for about 5 minutes on medium heat, until the vegetables are about half cooked.
  • Add almonds and raisins. Stir fry for 1 minute.
  • Add chicken, allspice, cinnamon, turmeric and orange blossom water. Stir to combine.
  • Add reserved chicken broth and additional water to equal 4 cups and salt. Bring to a boil.
  • Add rice. Stir to combine.
  • Reduce to a simmer, cover and cook for 15-20 minutes, until all the liquid has been absorbed.
  • Leave to cool.
  • Preheat oven to 400 F.
  • In a round cake pan or baking dish, layer 6 sheets of phyllo, brushing melted butter in between each layer.
  • Add the cooked pulao on the phyllo sheets. Wrap the phyllo around the pulao to cover. Add a few more slices of phyllo on top, brushing melted butter in between each layer as needed.
  • Brush melted butter on top.
  • Bake for 30 minutes.

Notes

Any variety of vegetables can be used. I used cabbage, carrots, bell pepper and corn. Squash, pumpkin, cauliflower, green beans, green peas are other vegetables that can be used.
Chicken broth can be made the day before and chilled. You can then remove additional fat from the top before utilizing.

Nutrition

Calories: 443kcal | Carbohydrates: 61g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 86mg | Sodium: 789mg | Potassium: 560mg | Fiber: 4g | Sugar: 7g | Vitamin A: 22IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 2mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!