Greek Recipes

Greek and Cypriot recipes

Tomato Pilaf


  • a good amount of olive oil to coat your pan or pot plus a small knob of butter
  • 1 leek, washed and thinly sliced (green stalky ends discarded)
  • 2 cloves of garlic finely minced
  • 1 large grated carrot
  • 500 grams of cooked tomato sauce or 2 cans of pureed tomatoes
  • 2 cups of chicken stock
  • 1 and 1/2 cups of basmati rice
  • 1 teaspoon of ground chilies
  • 1 teaspoon of smoky paprika
  • 1 teaspoon of sugar
  • 1 tablespoon of red wine vinegar
  • a handful of finely chopped parsley
  • salt and pepper to taste

Tomato Pilaf


  • Saute the leeks, garlic and carrot in some olive oil and butter  until they become translucent.
  • Add the tomatoes and cover allowing it to cook for about 15 mins or until the sauce begins to thicken.
  • Add the remaining ingredients except the rice and bring to a boil.
  • Add the rice, stir thoroughly and reduce the heat.
  • Cover the pot and let it simmer on a low heat for 15 mins until the rice is just tender BUT the liquid has NOT all been absorbed.
  • Remove from the heat and place a kitchen towel between the lid and the pot and let it rest until the rice has swollen.  The residual heat will allow this to cook a little further.
  • Serve  the tomato pilaf at room temperature with an optional dollop of Greek yogurt (if you prefer).

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