Greek Rice Pilaf, or Pilafi, is one of those humble dishes that can quietly steal the spotlight. Each grain of rice is infused with olive oil and butter, studded with pine nuts, chestnuts, and plump cranberries for a touch of sweetness. It’s an elegant side dish that feels festive but is simple enough for every day.
This version is inspired by the traditional Greek turkey stuffing often served during Christmas or Easter feasts — but here it shines as a stand-alone rice dish, perfect with roasted meats, grilled fish, or vegetables.
Looking for more festive recipe ideas? Start with my easy cheese pie with kataifi pastry and Roquefort, serve this pork pot roast with chestnuts, figs, and dates with a side of this Greek Rice Pilaf (Pilafi) for a luxurious centerpiece. End your meal with a slice of puff pastry apple pie, the perfect trio for a joyful holiday table.
Why you will love Greek Rice Pilaf
What Is Pilaf (Pilafi)?
- Pilafi, or pilaf, is a classic rice dish beloved across Greece, Turkey, the Middle East, and much of Eastern Europe. The name pilaf actually comes from the Turkish word pilav, which refers to a mound or ball of rice — a nod to how it’s often served.
- In Greece, pilafi is comfort food at its best. It’s typically made with rice, onions, butter or olive oil, broth, and a few aromatic spices. Many festive versions, like this one, include dried fruits and nuts that add color, sweetness, and texture.
- Greek Rice Pilafi is a beautiful, versatile side dish — perfect with roasted meats, poultry, or seafood. Traditionally, it’s served molded on a platter or shaped in a bowl for a lovely presentation at the table.
Here is what you need
- Parboiled rice. Keeps its shape and doesn’t get mushy. Sold as “converted rice” (like Uncle Ben’s). You can use basmati or jasmine, but texture will vary.
- Chestnuts. Use vacuum-packed or canned roasted chestnuts. Frozen works too. They add softness and earthy sweetness.
- Pine nuts: Toast until golden for a rich, nutty aroma. Substitute slivered almonds if preferred.
- Dried cranberries: Sweet-tart flavor and color pop. Raisins or chopped dried cherries also work.
- Rum (or white wine): For soaking cranberries. Substitute apple or grape juice for an alcohol-free version.
- Cinnamon stick. Adds gentle warmth; use a small pinch of ground cinnamon if needed.
- Onion. Yellow or sweet onions sautéed until translucent create the base flavor.
- Chicken or vegetable broth: Use low-sodium and adjust salt before serving.
- Olive oil and butter. The mix gives the perfect Greek flavor and silky texture.
- For serving, you may sprinkle some thyme leaves for color and warmth (not shown above).
Step by step
Step 1: Soak the fruit. In a small bowl, combine dried cranberries and rum (or juice). Let them soak for 15 minutes until plump.
Step 2: Toast the nuts. In an oven-safe pot or skillet, melt one tablespoon butter. Add pine nuts and toast until golden, stirring constantly. Remove and set aside.
Set your oven to 340 °F (170 °C).
Step 3: Sauté aromatics. Add one tablespoon olive oil and one tablespoon butter to the same pot. Add the chopped onion and cook until soft and fragrant (about 3–4 minutes).
Step 4: Add rice & seasonings. Stir in the rice and cook for 30 seconds, coating the grains in oil. Add the cinnamon stick, soaked cranberries (and any leftover liquid), chestnuts, and toasted pine nuts. Stir for another minute so everything is well combined.
Step 5: Add liquid. Pour in the broth and season with salt and pepper. Bring to a boil.
Step 6: Bake. Cover tightly (with lid or foil) and transfer to the oven.
Bake for 25 minutes, until the liquid is absorbed and the rice is tender.
Step 6: Rest & finish. Remove from oven and let sit, covered, for 5–10 minutes. Add the remaining one tablespoon butter, fluff gently with a fork, and taste for seasoning.
Spoon the pilafi into a serving dish or mold into a dome for a festive touch. Garnish with chopped parsley or extra toasted pine nuts.
Variations
- Herb Pilafi: Stir in chopped dill, parsley, or mint right before serving.
- Citrus Twist: Add orange zest to the rice for a fresh aroma.
- Nut-Free: Replace pine nuts with toasted pumpkin or sunflower seeds.
- Brown Rice: Works too — just increase broth and bake time slightly (35–40 min).
Pro Tips for Perfect Pilafi
- Choose the right rice: Parboiled rice gives the best fluffy texture that won’t clump.
- Let it rest: Steam finishes cooking the rice evenly — don’t skip this step.
- Watch your nuts: Pine nuts toast in seconds! Stir constantly and remove from heat once golden.
- Taste before serving: Butter and broth vary in salt — always adjust before plating.
Alternative Cooking Method (Stovetop)
If you don’t have an oven-proof skillet or prefer to keep things on the stovetop, you can easily make this Greek Rice Pilaf (Pilafi) in a regular pot.
- Follow the same steps, from sautéing the onions to toasting the rice and adding the nuts, cranberries, and chestnuts.
- Add the broth, season with salt and pepper, and bring everything to a gentle boil.
- Reduce the heat to low, cover the pot tightly, and let the pilafi cook for 15–20 minutes, or until the rice has absorbed most of the liquid.
- Keep an eye on it — if the liquid evaporates too quickly before the rice is tender, add a few tablespoons of warm broth or water.
- Once cooked, remove from heat and let it rest, covered, for 5–10 minutes so the steam finishes the cooking process.
- Fluff with a fork, stir in the remaining butter, and serve warm.
Tip: A heavy-bottomed pot works best here — it distributes heat evenly and prevents the rice from sticking or burning.
Serving Suggestions
- Roasted lemon chicken or slow-roasted traditional lamb for a full Greek feast.
- Grilled fish or shrimp and a side of our warm chickpea salad.
- Classic biftekia-Greek burgers, aromatic pork steaks , or as a main meal next to a crisp Greek green salad.
- Holiday menu: Serve alongside our delicious pork pot roast or our Greek herb butter turkey for a festive spread.
Storage and reheating
- Refrigerate: Up to 3–4 days in an airtight container.
- Freeze: Up to 1 month (though nuts soften slightly).
- Reheat: On the stovetop with a splash of broth or water. Cover and steam gently until hot.
FAQs for Greek rice-pilafi
Greek Rice-Pilafi
Equipment
- oven-proof skillet medium size
Ingredients
- ½ cup dried cranberries
- 1/2 cup rum
- ½ cup pine nuts
- ½ cup butter total, at room temperature
- 1 tablespoon extra virgin olive oil
- 1 onion finely chopped
- 1 cup parboiled rice
- ½ cup chestnuts precooked, cut in half
- 1-2 cinnamon sticks
- 2 cups broth chicken or vegetable
- sea salt
- freshly ground pepper
For serving-optional
- thyme leaves roughly chopped
- chili flakes
Instructions
- In a bowl, soak the dried cranberries in the rum for 15 minutes.
- Preheat the oven to 340°F / 170°C.
- Heat one tablespoon of butter in an oven-proof pot over medium-high heat. Add the pinenuts and toast for a couple of minutes while stirring continuously.
- Heat one tablespoon of butter in an oven-proof pot over medium-high heat. Add the pinenuts and toast for a couple of minutes while stirring continuously.
- Transfer the pinenuts to a plate with a slotted spoon. Add a tablespoon of olive oil and saute the onion until soft and fragrant.
- Add the rice and sauté for another 30 seconds, stirring. Add the pinenuts, chestnuts, the cranberries, and the rum, and continue sauteing for 1-2 minutes until the alcohol evaporates.
- Add the broth, season with sea salt and freshly ground pepper, and bring to a boil.
- Cover the pot for 25 minutes. Remove the rice from the oven and leave it covered for 5-10 minutes to continue cooking.
- Open the pan, add the remaining butter, and mix gently until incorporated. Season to taste with sea salt and freshly ground pepper.Serve immediately or cover with aluminum foil until serving.
Notes
- Follow the same steps through sautéing the onions, toasting the rice, and adding the nuts, cranberries, and chestnuts.
- Add the broth, season with salt and pepper, and bring everything to a gentle boil.
- Reduce the heat to low, cover the pot tightly, and let the pilafi cook for 15–20 minutes, or until the rice has absorbed most of the liquid.
- Keep an eye on it — if the liquid evaporates too quickly before the rice is tender, add a few tablespoons of warm broth or water.
- Once cooked, remove from heat and let it rest, covered, for 5–10 minutes so the steam finishes the cooking process.
- Fluff with a fork, stir in the remaining butter, and serve warm.
Tip: A heavy-bottomed pot works best here — it distributes heat evenly and prevents the rice from sticking or burning.Instant Pot / Pressure Cooker Method To make this Greek Rice Pilaf (Pilafi) in an Instant Pot, follow the same prep steps — soaking the cranberries, toasting the nuts, and sautéing the onions.
- Turn the Instant Pot to Sauté mode. Add the butter and olive oil.
- Sauté the onions until soft and translucent. Add the rice and stir for about 30 seconds to coat the grains.
- Stir in the toasted nuts, chestnuts, soaked cranberries (with any remaining liquid), and the cinnamon stick.
- Pour in the broth, season with salt and pepper, and deglaze the bottom of the pot by scraping with a wooden spoon.
- Close the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes.
- Allow a 10-minute natural pressure release, then carefully release any remaining steam manually.
- Open the lid, add the remaining butter, and gently fluff with a fork.
- Taste and adjust the seasoning before serving warm.
Tip: Instant Pot models can vary slightly. If the rice feels a bit undercooked, cover and let it sit on Keep Warmmode for 5–10 minutes — the residual steam will finish it perfectly.Nutritional Info: These numbers are estimates, meant as a helpful guide. Actual values may vary based on the exact ingredients and products you choose.
Nutrition
