Our Greek rice pilaf-pilafi is a delicious side dish perfectly paired with a roast, grilled protein, or hearty stew. Toasted pine nuts, chestnuts and raisins create a unique and irresistible flavor to complement your main course. Inspired by our popular turkey stuffing, this savory dish will impress your guests, leaving them wanting more.

If you love this Greek Rice Pilaf-Pilafi, you will also love this Spanakorizo-Spinach and RiceChicken Meatballs And Lemon Rice or Za’atar Lemon Chicken with Orzo!

A black bowl with Greek rice pilaf-pilaf on a table.

Why this recipe sings

  • It is a delicious side dish. This simple Greek pilaf-pilafi is inspired by our popular Greek turkey stuffing and has the power to take your meal to the next level.
  • It is easy. The whole dish has a quick prep, and the cooking takes about 30 minutes.
  • It is versatile. You can build it up and serve it as a main meal. Add protein like cut-up sausages, and meatballs, or keep it vegetarian and make fakorizo with a cup of cooked lentils.
A black bowl with greek rice pilaf-pilaf on a table.

Here is what you need

Rice, raisins, rum, an onion, pine nuts, chestnuts, broth, cinnamon and salt and pepper.
  • Onion. A major ingredient in a pilafi.
  • Pine nuts, raisins, and chestnuts. Some of the key ingredients in the classic Greek turkey stuffing provide flavor and texture to this pilafi.
  • Rum. The raisins soak on rum to plump up. The rum is added to deglaze and flavor the rice. Substitute with a dry white wine or omit from recipe.
  • Parboiled rice. The parboil process helps the rice stay firm and retain its texture even if you serve it later in the day.
  • Cinnamon stick. The aroma and flavor of cinnamon are essential to this pilaf.
  • Broth. Chicken or vegetable broth works well.
  • Olive oil and butter.
  • Sea salt and freshly ground pepper.

How to make this Greek rice pilaf-pilafi

Preheat the oven to 340°F / 170°C.

A bowl with raisins in rum.
Soak the raisins in the rum for 15 minutes.
Pinenuts toasting in butter.
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.
Rice, pine nuts toasting in butter.
Transfer the pinenuts to a plate with a slotted spoon. Add a tablespoon of olive oil and saute the onion until soft and fragrant. 
Rice, raisins and pine nuts with rum in a skillet.
Add the rice and sauté for another 30 seconds, stirring. Add the pinenuts, chestnuts, raisins, and rum and continue sauteing for 1-2 minutes until the alcohol evaporates.
Rice, and broth and cinnamon sticks in a skillet.
Add the broth, season with sea salt and freshly ground pepper and bring to a boil.
Rice, raisins, inenuts and chestnuts and cinnamon sticks in a skillet.
Cover the pot and bake the rice for 25 minutes. Remove from the oven and leave the rice covered for 5-10 minutes to continue cooking. 
Rice, with butter on top in a skillet.

Open the pan, add the remaining butter and mix gently until incorporated. Serve immediately or cover with aluminum foil until serving.

A black bowl with greek rice pilaf-pilaf on a table.

How to enjoy this Greek rice pilaf

Enjoy our Greek rice pilaf-pilafi as a delicious side with roasted pork or a traditional leg of lamb. Other dishes you can enjoy it with are classic biftekia-Greek burgers, aromatic pork steaks and our mouthwatering lemon chicken.

olive oil guide

Everything You Wanted To Know About Olive Oil

Olive oil is an essential ingredient in the Greek cuisine. Greece is one of the largest producers of olive oil in the world. Learn a bit of its history, harvest, production, and how to choose the right olive oil for your recipes.

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A black bowl with greek rice pilaf-pilaf on a table.

Greek Rice Pilaf-Pilafi

by Jenny | The Greek Foodie
Our Greek rice pilaf-pilafi is a delicious side dish with pine nuts, chestnuts, and raisins that complements your main course.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Greek
Servings 4
Calories 666 kcal

Ingredients
  

  • ½ cup raisins
  • 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

Instructions
 

  • 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 raisins, 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 and bake the rice in this hermetically sealed "system" for 25 minutes. Remove from the oven and leave the rice covered for 5-10 minutes to continue cooking. 
  • Open the pan, add the remaining butter, and mix gently until incorporated. Serve immediately or cover with aluminum foil until serving.

Notes

Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition

Calories: 666kcalCarbohydrates: 66gProtein: 14gFat: 40gSaturated Fat: 17gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 79mgSodium: 678mgPotassium: 542mgFiber: 3gSugar: 3gVitamin A: 972IUVitamin C: 10mgCalcium: 52mgIron: 3mg
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Greek Rice Pilaf-Pilafi

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