serves 4
My favorite rice is, of course, Greek! It’s more flavorful than other rices from around the world because it grows near the river deltas in northern Greece, where it’s seasoned by the salty spray of the sea nearby. We cook rice for dinner in Greece, as a main course, not only as a side dish. This recipe calls for Greek saffron (known as krokos Kozanis) and olive oil, too.
6 tablespoons (90 ml) extra-virgin Greek olive oil
2 shallots, finely chopped
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 star anise pod
2 cups (370 g) Greek Carolina rice or other long-grain rice
½ cup (120 ml) ouzo
3½ cups (840 ml) vegetable broth or water, or a combination
Salt and freshly ground black pepper
½ teaspoon Greek red saffron (krokos Kozanis)
1 cup (145 g) shelled fresh or thawed frozen peas
½ cup (65 g) unsalted pistachios
½ cup (70 g) blanched almonds
1 tablespoon Greek honey
In a large heavy deep skillet, heat 4 tablespoons (60 ml) of the olive oil over medium heat. Add the shallots, onion, and garlic and cook for 5 minutes. Add the star anise and cook until the vegetables are softened and lightly browned, 5 to 7 minutes more.
Add the rice and stir to coat with the olive oil. Carefully pour in the ouzo and cook to evaporate the alcohol. Add the broth and reduce the heat to low. Season with salt and pepper. Combine the saffron and 2 tablespoons hot water in a small bowl. Let it sit for a minute, then stir the saffron water into the rice. Cover and simmer for 6 minutes. Gently stir the peas into the rice, cover again, and cook for 6 to 9 minutes more, until the rice is tender. Rice cools in 20 minutes tops, so we’re good to go.
While the rice is cooking, in a medium skillet, heat the remaining 2 tablespoons olive oil. Add the nuts and toast until lightly browned. Stir in the honey and a pinch of salt. Cook until the honey starts to thicken. Remove from the heat and set aside.
Serve the pilaf hot or warm in individual cups or mounds, with the nuts on top.