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Polítiko Piláfi with Slow-Roasted Cherry Tomatoes

Polítiko Piláfi is a fragrant rice dish inspired by the culinary traditions of Constantinople, blending warm spices, buttery richness, and the natural sweetness of slow-roasted cherry tomatoes. The dish is infused with Eastern Mediterranean flavors, featuring cumin, coriander, and sage, while golden raisins soaked in dark rum add a subtle depth. The slow-roasted cherry tomatoes, gently caramelized in the oven, provide a luscious contrast to the aromatic rice. This piláfi is a perfect balance of savory, sweet, and herbal notes, making it an elegant yet comforting dish suitable for both everyday meals and festive occasions.

Side | Politiki | Egg-Free | Gluten-Free | Nut-Free | Shellfish-Free | Soy-Free | Vegetable Pilaf | Oven | Saucepan | Butter | Cherry Tomato | Raisin | Rice | Roasting | Sautéing | Simmering | Stirring | Festive | Slow
Time to complete

Prep

30min

Cook

4h 30min

Wait

15min

Total

5h 15min

Ingredients (Makes 4 servings)

Ingredients

  • 200 g (1 cup) long-grain rice
  • 80 g (5 tbsp) sheep's butter
  • 600 ml (2 ½ cups) chicken broth
  • 1 large onion, finely chopped
  • 1 garlic clove, minced
  • 50 g (⅓ cup) golden raisins, soaked in 100 ml (⅓ cup) dark rum
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp fresh sage, finely chopped
  • Salt and freshly ground black pepper

For the Roasted Cherry Tomatoes

  • 40-50 large cherry tomatoes
  • 1 garlic clove, minced
  • Leaves from 1 bunch of thyme
  • 20-30 ml (1 ½ - 2 tbsp) olive oil
  • Salt
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 6
  • Protein: 4
  • Carbohydrates: 28
  • Fiber: 2
Directions

Preparing the Cherry Tomatoes

  • 1. Preheat the oven to 90°C (195°F) and line a shallow baking tray with parchment paper.
  • 2. Score a small cross at the base of each cherry tomato. Blanch them in batches in boiling salted water for 1 minute, then transfer to an ice bath. Peel and drain.
  • 3. Toss the peeled tomatoes with minced garlic, olive oil, thyme leaves, and salt. Spread them on the prepared tray and slow-roast for about 4 hours until caramelized.

Cooking the Piláfi

  • 4. In a saucepan, melt the butter over low heat. Sauté the onion and garlic for 3-4 minutes until softened.
  • 5. Add the rice and toast it for 5 minutes, stirring frequently.
  • 6. Pour in the soaked raisins along with the rum, followed by the chicken broth, cumin, coriander, and a pinch of salt. Cover with parchment paper and then the lid.
  • 7. Simmer on low heat for about 25 minutes. Remove from heat and let it rest, covered, for 15 minutes.

Final Touches

  • 8. Stir in the chopped sage and adjust seasoning if needed.
  • 9. Serve the piláfi garnished with the slow-roasted cherry tomatoes.
Cookix's Secrets

Alternative Cooking Method

  • Prepare the piláfi in a rice cooker by following the same ingredient ratios.

Alternative Proteins

  • Serve with grilled chicken, lamb, or a side of chickpeas for added protein.

Bold Flavor Enhancements

  • Add a pinch of cinnamon or allspice for a deeper aromatic profile.

Flavor Enhancement

  • For a richer taste, replace half the chicken broth with vegetable stock or white wine.

Healthier Version

  • Use olive oil instead of butter for a lighter, dairy-free option.

Rice Preparation

  • Rinse the rice thoroughly to remove excess starch for a fluffier texture.

Seasonal Tweaks

  • Substitute cherry tomatoes with roasted bell peppers or sun-dried tomatoes in winter.

Tomato Roasting

  • For deeper caramelization, increase the oven temperature to 120°C (250°F) for the last hour.