Cretan Pilafi
A traditional, hearty dish of tender lamb and chicken simmered to create a rich broth, with lemon-infused rice to soak up all the flavors.
Ingredients
- 1.5 kg lamb or goat meat (bone-in), cut into portions
- 1 whole chicken cut into pieces
- short-grain rice (Carolina or similar) as needed (about 1 cup per person)
- ¼ cup fresh lemon juice according to taste
- water as needed
- salt and freshly ground black pepper
Instructions
- Place the lamb/goat meat and chicken pieces in a large pot. Cover with water and add a pinch of salt.
- Bring to a boil, then reduce heat and simmer 1.5-2 hours, skimming foam as needed.
- Remove the meats and keep them warm. Strain the broth and keep it hot.
- Bring 4 cups of broth to a boil in a clean pot. Add the rice and stir.
- Cook over medium-high heat for a few minutes, then reduce heat to low-medium. Cook for 15-20 minutes until the rice is almost translucent.
- Turn off the heat, stir in the lemon juice, cover, and let rest 15 minutes to absorb the broth. Adjust salt to taste.
- Serve the pilafi hot with the reserved meats, freshly ground black pepper, and a scoop of Greek yogurt on the side.
Nutrition
Calories: 450kcal
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