Kurdish Perdaplow has how many variations - any shrimp in it?

Question

The well-known Kurdish specialty phyllo dough wrapped cardamom-heavy perdaplow is filled with chicken, rice, almonds and golden raisins. Stuffing Preparation - Boil the whole chicken covered with water for 30 minutes. Remove from water and set aside to cool. In a food processor or blender, blend the onion and garlic into a paste, and add salt and pepper. Cook the onion-garlic mixture over medium heat until dry. While the onions cook, de-bone the chicken and shred the meat, then add it to the onion mixture. Add cardamom, rice, almonds, raisins, and egg. Combine thoroughly. 1 whole chicken or equal amount of dices beef, 2 medium onions, 3 cloves garlic (optional?), 1/2 TBS cardamom, 4 cups cooked rice, 1 cup roasted almond (chopped), 1 large egg (also optional?), 1/2 cup golden raisins, salt and pepper to taste - read somewhere that Yale students put a rasberry-yogurt sauce on it. Like to hear more...

part of the wikipedia article on Cardamom: Uses in cuisines around the world - Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is a common ingredient in Indian cooking, and is often used in baking in Nordic countries.
In traditional medicine - In South Asia, green cardamom called "Elaichi", in Hindi and Urdu, is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It is also reportedly used as an antidote for both snake and scorpion venom.
Species in the genus Amomum are also used in traditional Indian medicine. Among other species, Amomum villosum is used in traditional Chinese medicine to treat stomach-aches, constipation, dysentery, and other digestion problems. "Tsaoko" cardamom is cultivated in Yunnan, China, both for medicinal purposes and as a spice.

Answer 1

Let's hit the "Easy Button" and answer your two part question. The science of recipes are a "variation" of an original concept and keep changing with the availablity of product and resources. KP is like the American "Pot Pie" constructed with what is at hand. If you have shrimp then shrimp is what you use and the paired ingredients are used rather then the ingredients and spices you would use for chicken. "Cooking recipes" are not "formula's" like in baking where there is an exact science even though there are work arounds to achieve the final accepted results.
As for your cardamom, it's a matter of taste, add or subtract what you wish and if you happen to find that you just ran out, equal parts ground nutmeg and cinnamon OR equal parts ground cloves and cinnamon OR nutmeg OR cinnamon.