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1
Put the chicken in a large saucepan or casserole dish along with the bay leaves, carrot, onion, celery, parsley, peppercorns, and cloves.
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2
Cover with cold water and bring to a boil over medium heat.
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3
Lower the heat, cover with a lid, and simmer for 1 to 1 1/2 hours until cooked through.
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4
Remove from the heat and let it cool for 30 minutes in the pan.
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5
Transfer the cooled chicken to a cutting board.
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6
Peel off and discard the skin, remove all the meat, and shred it into a large bowl.
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7
Strain the chicken stock, discarding the vegetables, and set aside 2 cups of it in a measuring cup.
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8
Freeze any remaining stock to use another time.
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9
For the pilaf, heat the butter and olive oil in a pan over medium heat and saute the onions and mint for 5 minutes, or until softened.
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10
Add the rice and almonds and cook, stirring, for 5 minutes.
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11
Add the reserved chicken stock and season generously with sea salt and freshly ground black pepper.
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12
Bring to a boil, then lower the heat, cover with a lid, and simmer for 15 minutes, or until the rice is cooked and has absorbed most of the liquid.
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13
Let it cool for 5 to 10 minutes.
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14
Preheat the oven to 400 F.
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15
Add the shredded chicken to the cooled pilaf and mix well.
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16
For the egg wash, whisk the egg and butter together in a small bowl.
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17
Place the phyllo sheets on a flat surface, cut them in half, and cover with a damp cloth to prevent them from drying out.
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18
Place a piece of phyllo inside each greased dariole mold, pushing it into the sides and leaving the excess phyllo hanging over the edges.
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19
Spoon the pilaf into each lined mold, pressing it in tightly.
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20
Fold the excess phyllo over the top and brush it with the egg wash.
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21
Place the molds in a roasting pan and bake in the preheated oven for 20 minutes, or until the top is golden brown.
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22
Let cool for 5 minutes before carefully inverting the molds onto plates to reveal the veiled pilafs.
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23
Serve warm.
