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Originally pilaf is a dish from far east of Europe, but now it is popular in many different countries. Inhabitants of each of them prepare a little differently, but the idea is common. The Greeks also adopted this dish and have several versions.
Pilaf with tomatoes is a simple and light dish, which is worth doing especially when there are fresh ripe tomatoes. However, when there is no season or longer, you can reach for tomatoes from the can. If you feel that the taste of this dish is too delicate, you can enrich it and add some optional spices:
1. Heat the oil in a frying pan and fry garlic and onions. After about 4-5 minutes, when the onion softens, add rice and stir fry for 2-3 minutes. When the rice becomes transparent pour vegetable broth, add chopped tomatoes, season and bring to a boil. Then cover with a tight lid and reduce the fire to a small flame. The pilaf is to be boiled for about 15 minutes until all liquid has been absorbed. During the process, the food should not be mixed up. For this reason, it is worth preparing this dish in a pot with a thick bottom so that the rice does not burn.
2. During this time, when the rice is cooked, pour a handful of pine nuts on a dry pan and heat them until they are brown. Once in a while, you have to shake the pan so that the peanuts do not burn.
3. Once the rice is soft, turn off the fire, add the roasted pine nuts, mix carefully and leave for a few minutes under cover.
4. Pour the pilaf sprinkled with lemon juice.
Zucchini in Greek cuisine is ubiquitous. Kolokithopita is in Poland a less known way to use this popular vegetable. Kolokithopita in taste is very subtle and delicate, so combining it with, for example, tzatziki sauce will cause that the garlic contained in the sauce will dominate its taste.
Zucchini in Greek cuisine is very common. It can be found as an ingredient in pits (kolokithopita), chops (kolokithokeftedes), in vegetable casserole briam, in the form fried in pastry (kolokithakia tiganita) or simply cooked or grilled. Another tasty way for this vegetable is to make it in a stuffed form. We chose stuffing without meat, mainly based on feta and walnuts.
Briam is one of the most famous dishes of Greek cuisine. Depending on the region of Greece, this vegetable casserole consisting of zucchini, potatoes and eggplant has many variants. Even on our site there are two recipes for its preparation. Today we will add another one that definitely surprised us. We ate briam prepared this way in Paleochora in one of our favorite family traditional taverns this year.
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