pílafi

Pilaf, or long grain rice cooked in a broth. Pilaf is basis of recipes with prawns and mussels, or with tomatoes, or lemon, onions, garlic, parsley and dill. Traditionally, the rice is not sautéed first as in a rizóto, but today it often is. Generally the end result is σπυρωτό (spyrotó)– fluffy.

Until the 1960s, rice was rare in Greece, and pílafi was made instead with pligoúri.