This simple rice goes side by side with nice, ripe tomatoes and beautiful fresh herbs! The raisins balance the acidity of the tomatoes and the pine nuts give a crunchy effect. It’s light and delicious, no doubt about that!

Serves: 6-8 Prep. time: 20′ Cooks in: 60′ Ready in: 1:20′

3 large ripe tomatoes, grated
3 large ripe tomatoes, cut in round slices
1½ glass of water long-grain white rice
2 large onions, grated
1 cup extra-virgin olive oil
2 tbsp raisins
2 tbsp pine nuts, toasted
1 cup fresh parsley, finely chopped
1/2 cup fresh spearmint, finely chopped
1 tbsp sugar
3 tbsp dried breadcrumbs
salt, freshly-ground black pepper


Step 1
In a large deep frying pan heat oil. Cook onions for 2-3 minutes until tender and lightly colored.
Add rice and cook for 1 minute stirring constantly with a wooden spoon. Stir in raisins and pine nuts.

Add grated tomatoes, sugar, parsley and spearmint. Add one glass of hot water or vegetable stock, season with salt and pepper.

Step 3
When it comes to a boil transfer to a medium oven proof baking dish and cover with tomato slices. Drizzle with a little olive oil and sprinkle with breadcrumbs. Bake in a preheated oven for 40-45 minutes at 170ºC. If needed, add a little extra water.

Step 4
Take baking dish out of the oven and serve immediately – if you want less moist, cover with a clean tea towel and leave for 5 minutes. Serve with feta or goat cheese and crusty bread.

Photo: George Drakopoulos – Food styling: Tina Webb

Και η συνταγή στα ελληνικά: Πιλάφι αλά γεμιστά