Ask Cookix, your sous-chef

Smirnean Pilaf with Pine Nuts

This aromatic Smirnean pilaf, enriched with pine nuts, serves as a perfect accompaniment for the iconic Smirnean soutzouk loukou or festive meats. Originating from the rich culinary heritage of Smyrna, this dish combines savory rice with the nutty flavor of toasted pine nuts, creating a delightful texture and taste. The careful sautéing of onions adds a subtle sweetness, while the addition of butter lends a luxurious richness. Traditionally served during special occasions, this pilaf evokes memories of celebratory feasts and family gatherings, making it a beloved classic that continues to resonate in modern kitchens.

Side | Politiki | Egg-Free | Gluten-Free | Halal | Kosher | Shellfish-Free | Soy-Free | Vegetarian | Pilaf | Cake Pan | Frying Pan | Saucepan | Onion | Pine Nut | Rice | Boiling | Sautéing | Simmering | Soaking | Stirring | Straining | Family Gathering | Festive | Quick
Time to complete

Prep

10min

Cook

25min

Wait

5min

Total

40min

Ingredients (Makes 4 portions)
  • 350 g long-grain rice (approximately 1 3/4 cups)
  • 1 medium onion, finely chopped
  • 80 g pine nuts (approximately 1/3 cup)
  • 60 g unsalted butter (approximately 4 tablespoons)
  • salt, to taste
  • freshly ground black pepper, to taste
  • 700 ml water (approximately 3 cups)
Nutrition Information (per 100g)
  • Calories: 189
  • Fat: 9.6
  • Protein: 4.2
  • Carbohydrates: 23.8
  • Fiber: 1.2
Directions

Preparing the Rice

  • 1. In a wide saucepan, melt 60 g (4 tablespoons) of butter over medium heat.

Sautéing the Aromatics

  • 2. Add the chopped onion and sauté for 4-5 minutes, stirring frequently until softened.

Cooking the Rice

  • 3. Stir in the rice and continue sautéing for an additional 10 minutes, allowing it to lightly toast.

Adding Water

  • 4. Season with salt and pepper, then pour in 700 ml of water. Stir well and cook for about 10 minutes, or until the rice has absorbed all the liquid.

Preparing the Serving Dish

  • 5. Grease a cake pan or decorative bowl with a little butter and fill it with the cooked rice. Cover with a clean kitchen towel and let it sit for 5 minutes to absorb steam.

Toasting the Pine Nuts

  • 6. In a small skillet, melt the remaining butter over high heat. Add the pine nuts and toast for 1 minute, stirring until they are lightly golden.

Finishing Touches

  • 7. Evenly distribute the toasted pine nuts and their butter over the pilaf before unmolding onto a serving platter.
Cookix's Secrets

Cooking Technique

  • Avoid stirring the rice too much during cooking to prevent it from becoming mushy.

Herbed Variation

  • Add fresh herbs like dill or parsley for a burst of flavor.

Ingredient Selection

  • Use high-quality long-grain rice for the best texture.

Nutty Alternatives

  • Experiment with toasted almonds or walnuts in place of pine nuts for different textures and flavors.

Serving Suggestion

  • Serve this pilaf alongside grilled meats or roasted vegetables for a complete meal.

Vegetarian Twist

  • Substitute vegetable broth for water to enhance the flavor profile.