Curtain Rice

• 350 gr. flour 200 gr. cold butter

2 cups of rice

Salt

4 glasses of water

Grease your baking dish with butter, applying a slightly thick layer. Decorate the bottom and sides with almonds and let it chill in the refrigerator.

For the dough: Place the flour in the food processor bowl. Add the small cubes of cold butter and salt, and process until it resembles sand. Add the egg and water and continue processing until a dough-like consistency is achieved. Wrap the prepared dough in plastic wrap and let it rest in the refrigerator. NOTE: If the dough is slightly runny, you can add a little more flour to firm it up. Place the dough between two sheets of parchment paper and roll it out with a rolling pin. Make sure the dough is large enough to overhang the edges of the baking dish.

For the rice: Place the rice pot on the stove and heat it. Add butter and olive oil and melt the butter. Add the finely chopped onion and sauté. Once softened, add the pine nuts and currants (soaked and drained) and sauté. Add allspice, cinnamon, rice, salt, pepper, and granulated sugar and sauté for 1-2 minutes. Add the water and cover. Cook over high heat until the water boils, then reduce the heat and cook until the water is absorbed. Once the rice is ready, set it aside to rest for 15 minutes.

To assemble: Carefully place the prepared dough into the baking dish you removed from the refrigerator. Add the cooked rice to the dough. Fold the edges of the dough over the rice. Cover the baking dish tightly with aluminum foil. Bake in a preheated oven at 180 degrees Celsius for 40 minutes covered, then remove the foil and bake for another 10 minutes uncovered. Invert and serve.