Greek Yellow Rice - Smyrna Pilaf
This Greek yellow rice is a culinary gem from the Greeks of Smyrna bursting with flavors and textures, aromatic spices, sweet currants, and the subtle crunch of pine nuts.
Ingredients
- 1½ cups (310g) long-grain rice (basmati or parboiled)
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- ½ cup pine nuts
- 3 tablespoons black raisins
- 1 small cinnamon stick or ½ teaspoon of ground cinnamon
- 3 allspice berries or ¼ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- 2 whole cloves or ½ teaspoon of ground cloves
- ½ teaspoon turmeric
- 2½ cups hot water (or hot vegetable or chicken or vegetable broth)
Instructions
- Add the olive oil to a medium pot (preferably with a lid) over medium heat. Add the onion, the raisins, the pinenuts, and the spices. Cook, stirring constantly, until the onion is soft (approximately 5 minutes). Reduce heat to medium-low if the mixture starts to burn.
- Add the rice and mix well to combine. Sauté for 15 minutes, stirring continuously. Reduce heat to medium-low if the mixture starts to burn.
- Pour in gradually the water (or chicken or vegetable broth). Please be careful not to burn yourself. Season with salt, and pepper.
- Cover the pan with a tight-fitting lid and reduce heat to low. Cook the rice for about 10 minutes, until the rice is cooked and the liquid is absorbed. Stir constantly.
- When the liquid is absorbed taste the rice. If it isn’t ready, add a little bit of hot water. Stir well. Repeat until the rice is ready up to your liking.
- Remove the rice from the heat and allow it to rest, covered, for at least 5 minutes before removing the lid and fluffing with a fork. Season to taste (if needed).
- If you use a cinnamon stick, allspice berries, and whole cloves (instead of their ground type) fish them out.
- See notes for serving (optional).
Notes
If you want to serve it the Greek way, grease a cake mold with olive oil, and fill it with the rice. Cover with a kitchen towel and set aside for 5 minutes.
Transfer the mold to a platter. Place the platter at the bottom of the mold and turn both of them upside down. Remove gently the cake mold. If the rice stands, you are a top-level Greek cook! Well done! If not, don’t worry! It will be delicious either way!
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