This past Christmas Eve, my niece invited family for a party at her home with Greek theme. It was a pot luck party, which means everyone was supposed to make one or two Greek or Mediterranean dishes. I was to make hummus and Greek lemon Pilaf. As I knew how to make South Indian style lemon rice, I was not too nervous cooking Greek lemon pilaf for the first time.
Pilaf is a rice dish that starts like risotto where garlic and onion are sautéed in olive oil, then rice grains are stirred in it until they turn translucent with the oil. It is then that protein is added in the form of either chicken broth or vegetable broth. Cooking rice in a pilaf way transforms plain rice into a flavourful gourmet dish. There are many rice dishes around the world which are cooked this way: Right from classic Italian Risotto, to Spanish Paella, to Biryanis of Indian subcontinent and Pilaf variations of Middle East.
Pilaf has very interesting history. The English term Pilaf is borrowed from the Turkish Pilav which in turn comes from Persian Polow, Hindi Pulao, from Sanskrit Pulaka which is Dravidian in origin. The ancient Hindu Epic, Mahabharata mentions rice and meat cooked together and the word pulao or pallao is used to refer to this dish.
Pilaf was known to have been served to Alexander the Great at a royal banquet after his victory over Markanda, modern Samarkand. It is believed that soldiers from Alexander's army brought the preparation of pilaf back to Macedonia after which it spread throughout Ancient Greece.
Over the period, Pilaf or Pilau became a standard fare in the Middle East with some variations and innovations by Persians, Arabs, Turks and Armenians. It was introduced to Israel by Persian Jews.
In modern times, Pilaf has become part of cuisine of the world. Let us start our preparation of Greek Lemon Pilaf here.
Ingredients:
2 cups white rice(either long grain or basmati), 2 tbsp olive oil, 3 medium size garlic cloves peeled and crushed, 1 large onion finely chopped, 2 cups chicken or vegetable broth, 1 1/2 cups water, 1/2 cup freshly squeezed lemon juice, 1 tsp lemon zest, 1/2 cup finely chopped fresh parsley, 4 tbsp mixture of dry basil, dill, chives, mint powder and oregano, salt and pepper to taste.
Method:
Heat oil over medium heat in a large pan.
Add garlic and onion. Cook for five minutes on low flame.
Add washed rice and stir until rice turns translucent with oil.
Add broth and water. Place lid on.
Once it reaches boiling point, lower the flame and let it simmer for 12 minutes.
Turn off flame and let it stay for 4 to 5 minutes.
Now mix lemon juice, lemon zest, fresh and dry spices, salt and pepper into this cooked rice. Mix it well. Serve warm or on room temperature.
NOTE: You may add lemon juice with broth and water at the time of cooking. If you prefer fresh lemony flavour you may add lemon juice once rice is cooked. It is all up to you.
