Greek style pilaf with saffron, pine nuts and sultanas

I recently made a recipe for a Saffron infused Greek chicken stew from Rick Stein’s Long Weekend’s series and book. The stew is very tasty as it is, with the warming richness of saffron and paprika combining with on the bone chicken and pitted prunes to make a satisfying braised casserole. 

However, I personally found the pilaf recipe to be a bit too basic. The proportions of the ingredients to rice did not seem right to me, and if I wanted something plain, I would have served up plain rice. I also thought the onions needed proper cooking before cooking the rice. I like my onions soft before adding other ingredients.

So this is my tweak on Rick’s rice recipe. I am posting it here after receiving a request for the recipe on social media. I hope it meets with your approval. 

You can serve it with any Greek, Turkish or Cypriot stew, casserole or guvec. I am having a lot of fun experimenting with guvec recipes; with chunks of meat or with handmade kofte. 

The food of the eastern Mediterranean is underrated. Some people think it is “just kebabs”, as if even a carefully marinaded and perfectly barbequed skewer of meat is just a simple thing to throw together with no skill or technique. This is a food culture which deserves so much more recognition and respect. 

Greek style pilaf with saffron, pine nuts and sultanas

Serves 2

Ingredients: 

15g unsalted butter (if you choose to use salted, please be careful about using stock, it could end up tasting very salty)

150g basmati rice

20g pine nuts

Half a small organic onion, very finely diced

20g sultanas (Rick says you can also use currants, but I prefer sultanas or raisins. The juicier the better!)

1 bay leaf, fresh or dried, whichever is available

A couple of strands of saffron (5 or so maximum)

300ml hot water or stock (chicken or vegetable, as you see fit)

Salt to taste

Method:

1.       Decide if you are using hot water and stock. Whichever you decide, infuse the saffron whilst you prepare the other ingredients.  

2.       Lightly toast the pine nuts in a dry frying pan on a low heat. Be careful, these burn unbelievably quickly!

3.       Melt your butter in a small saucepan on a low heat. Don’t let it burn. (Please use a saucepan with a lid, see below.)

4.       Then add the diced onion, stir, raise the heat to medium-low and fry for at least 10 minutes, until softened.

5.       Add the rice, coating thoroughly with the buttery onions. Keep stirring over the heat for 1-2 minutes. Add the bay leaf. 

6.       Add your hot water or stock with the infused saffron strands, mixing thoroughly. Turn the heat up to medium-high.

7.       When you can see the liquid is boiling, turn the heat back down to low or medium-low. Put the lid on. Simmer for 10-15 minutes. If you need to check at 10, 12 and 15 minutes.

8.       When the rice is beginning to approach tasting of a cooked texture, add your toasted pine nuts and sultanas. Stir thoroughly. Cook for another 5 minutes. 

9.       Taste for the salt level, adding salt if needed.

10.   Serve with your favourite stew, guvec or casserole.