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 Rice, Chicken Meatballs And Lemon Rice or Za’atar Lemon Chicken with Orzo!
Why this recipe sings
What is a pilaf-pilafi?
- A pilaf-pilafi is a traditional rice dish in Greece, Turkey, Eastern Europe, the Middle East, and Latin America.
- In Turkish, the word pilaf means a ball of rice.
- A pilafi is almost always cooked with onions, butter, broth, and spices and can include dried fruit, nuts, and other regional ingredients.
- A pilaf is a terrific side dish for roasts and meat dishes. It can be served on a platter shaped like a bunt cake pan.
Here is what you need
- 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.
Open the pan, add the remaining butter and mix gently until incorporated. Serve immediately or cover with aluminum foil until serving.
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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Greek Rice Pilaf-Pilafi
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.