Pilaf, or long grain rice cooked in a broth. Pilaf is basis of recipes with prawns and mussels and countless others, with tomatoes, or lemon, onions, garlic, parsley and dill. Traditionally, the rice is not sautéed first as in a rizoto, but today it often is. Generally the end result σπυρωτό (spyroto)– fluffy
Until the 1960s, rice was rare in Greece, and pilafi were made instead with pligouri.
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