Greek Pilaf with an Eastern spin: Basmati, Raisins, Orange zest and more.

8 servings


2 cups. basmati rice

5 to 6 Krokos Kozani (Greek saffron) threads

2 cups chicken broth

2 cups water

4 tbsp. butter


2 tbsp. olive oil

2 large onions, finely chopped

2 large carrots, diced small

Zest of 2 oranges, sliced ​​into thin strips

3 tbsp. sugar

3 tbsp. water

½ – 1 cup raisins, Corinthian currants or golden sultana raisins, preferably Greek

1 ½ cups coarsely chopped blanched almonds, lightly toasted


  1. Place rice in a colander and rinse with cold water.
  2. Dissolve the saffron in ½ cup warm water, and leave to steep for 15 minutes.
  3. Place rice in a saucepan with the broth, water and saffron. Pour in the soaking liquid from the saffron, too.  Add 2 tablespoons of butter and salt. Bring the rice to a boil, covered. Reduce heat to low and cook rice until all the water has been absorbed.
  4. While rice is cooking heat the olive oil in a wide skillet and sauté the onion and carrot until soft.
  5. Blanch the orange zest in a small pot of boiling water for 1 minute. Remove and drain and repeat two more times.
  6. Heat the sugar and water together in a small saucepan over low heat until the sugar dissolves. Add the zest. Cook for 7-8 minutes, or until the syup is thick. Drain.
  7. Combine the rice, sauteed vegetables, raisins, and almonds. Toss gently and serve.


Share it if you like it!