Easy Pilafi Rice Recipe (Pilaf)

This Greek pilafi recipe is one of my favourite rice side dishes. The toasted rice soaks up the aromatics and savoury flavours and comes out of the oven fluffy but a tiny bit tacky. I’m love this rice and can honestly eat it on its own, just as is!

Pilafi is the perfect side dish for your favourite Greek meats and protein dishes. Serve it in a cast-iron skillet for a charming look—and a skillet flavours like no other pan can! IYKYK. Let’s dive into this recipe.

Jump to:

• So, What’s Pilafi?
• Why you’ll love this Greek rice recipe
• How to make this - Short Video
• Ingredients
• Top Tips
• Equipment
• Variations of this Recipe
• How to Store Leftovers
• What to serve with it
• FAQs
• 📖 Recipe

So, What’s Pilafi?

Pilafi, as the Greeks say it (rather than pilaf), isn’t actually an authentic or traditional Greek dish. You’ll find loads of Greeks and Cypriots making this style recipe or something similar. 

It is a rice side dish with savoury, beefy/ chicken stock flavours and a fluffy texture.

Why you’ll love this Greek rice recipe

This recipe is such a dream; it is so simple to make – here are a few other reasons it is always a go to side at our house.

• Gathering-friendly: I love that this recipe is easy to put together and feeds a family or group of friends. It’s a real crowd-pleaser and easy to serve in its all-in-one skillet format.
  
• Simple ingredients: This recipe uses common pantry staples; you probably already have everything you need in your kitchen!
  
• Perfect texture: Medium-grain rice gives you fluffy rice that is a tiny bit tacky – you’ll be eating it straight out of the oven, I promise!

How to make this - Short Video

Ingredients

• Medium-Grain Rice: This type of rice gives you the ideal texture. It’s a touch sticky and super fluffy. But you can opt to use your favourite rice!

• Unsalted butter: You will be obsessed with the buttery richness in this rice – don’t skimp on the butter!
  
• Brown onion: A great base – you can also use shallots or finely diced leeks.
  
• Garlic cloves: Use fresh garlic. Add more to increase the intensity or tone it down to your liking!

• Beef stock: Can be swapped with chicken or vegetable stock for different taste profiles.
  
• Bay leaf: I can’t make this dish without bay leaves – they are so aromatic and earthy.

Top Tips

• Toast the rice: This step is crucial! Make sure to mix it well in the buttery and garlic goodness.
  
• Proper stock ratio: Use the right amount of stock to make sure the rice cooks perfectly. Too much liquid can make the rice mushy, while too little can leave it undercooked. Don’t just pour in without measuring. 
  
• Don't stir too much: Avoid pulling the rice out of the oven and stirring it too much while cooking. Stirring can release starch and make the rice stickier.
  
• Remove bay leaves: Before serving, remember to remove the bay leaves. No one wants to crunch into a bay leaf, yikes!
  
• Fluff with a fork: After it's rested, gently fluff the rice with a fork. This helps to separate the grains and gives the pilafi a light, airy texture.
  
• Season to taste: Check your seasoning before serving it – double check but don’t double dip!

Equipment

Not that you need much information here but using the right equipment can speed up the process of making this pilafi rice recipe because it is all done in one pan.

Here's what I use:

Cast Iron Skillet or Oven-Safe Pan

• Versatility: I love using a cast iron skillet or your favourite oven-safe pan because they can go from the stovetop to the oven seamlessly. This way, I can sauté the ingredients and then bake the rice all in one pan.

Wire Rack

• Meat Juices: When cooking meat, I often place a wire rack over the pan so the juices can drip into the rice, adding extra flavour. This works great with dishes like roast chicken or lamb.

Variations of this Recipe

• Lemony: If you’re after a more tangy, lemon-forward rice dish, try my Greek lemon rice recipe. It’s just as easy to make and full of fresh citrus flavour!
  
• Herbed: Stir in chopped fresh herbs such as parsley, dill, or mint just before serving. 
  
• Vegetables: Fold in freshly diced vegetables like bell peppers, carrots, peas, or tomatoes into the pilaf. Use veggie stock for a vegetarian version.
  
• Seafood: Add shrimp, mussels, or pieces of fish to the rice during the last few minutes of cooking. Use chicken or veggie stock in this recipe.
  
• Spicy: Include a pinch of red pepper flakes or a diced chili pepper.
  
• Tomato: Swap a cup of the stock with crushed tomatoes or tomato sauce to give it a rich, tangy tomato flavour.
  
• Mushrooms: Sauté sliced mushrooms with the onions and garlic for an earthy, umami-rich variation. So yummy!
  
• Olive and capers: Add chopped olives and capers to the pilafi just before serving it.

How to Store Leftovers

Store any leftover rice in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or stock to the rice and microwave it until warmed through, or heat it on the stovetop over medium heat, stirring occasionally.

To freeze it, let it cool completely, then transfer it to a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

What to serve with it

I love this rice with lamb! Charcoal or oven grilled chops, or cook an entire rack on top and let the juices drop down! You can serve this with my kleftiko lamb cooked in parchment as well for a perfect pairing.

You can cook this alongside my bifteki recipe and these Greek lemon potatoes, and peppers stuffed with feta cheese, as they all bake at the same temperature and can be cooked together. This makes it easy to create a complete Greek-inspired meal without any extra hassle!

This side always goes great with a winter warming stew, like my moschari lemonato (Greek lemon beef stew).

Making a chicken stock version? Serve it with my Greek lemon chicken with potatoes and it will compliment beautifully!

You can make a veggie stock version to go with grilled or baked fish, like sea bass or salmon, provides a light and healthy protein option. Sautéed or grilled shrimp with a squeeze of lemon are delicious too. 

Serve a side Greek salad or a plate of roasted vegetables with fresh herbs and seasoning. A medley of roasted vegetables like bell peppers, zucchini, and eggplant, seasoned with olive oil and herbs, goes perfectly. 

A side of pita or my easy crusty bread can’t hurt either if you’re cooking up a feast. 

FAQs

Can I use a different type of rice?

Yes, you can use long-grain rice, basmati, or jasmine rice. You’ll need to keep an eye on it as the cooking times vary a little.

Can I make it in advance?

Absolutely. This rice can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave, adding a splash of water or stock to keep it moist.

How can I prevent it from becoming mushy?

You should rinse the rice before cooking to remove excess starch, use the correct ratio of liquid to rice, and avoid overcooking. Also, let the rice rest covered after cooking to allow it to steam and finish cooking evenly.

Can it be made vegetarian or vegan?

Yes, you can make this recipe vegetarian by using vegetable stock instead of beef stock. To make it vegan, use vegetable stock and a plant-based butter or olive oil.

What if I don’t have bay leaves?

If you don’t have bay leaves, you can substitute with a small amount of thyme or oregano for a different but still aromatic flavour. If you leave it out, you will be fine, but I find it makes a good difference.

Can I use butter alternatives?

Yes, you can use Greek olive oil or a plant-based butter substitute if you prefer or need to avoid dairy.

Is it necessary to toast the rice?

Toasting the rice in butter before adding the stock is recommended as it enhances the flavour and ensures each grain is coated, which helps achieve a better texture.

How do I know when the pilafi is done?

When the rice is tender and has absorbed all the liquid. The grains should be cooked through but still hold their shape. Letting it rest covered for a few minutes after cooking also helps.

📖 Recipe