A culinary journey through time with Ajem Pilafi—a flavorful creation that traces its roots from Iran to Turkey, and ultimately finds its way into the vibrant cuisine of Constantinople. With its name echoing its Persian origins, this beloved recipe carries a legacy steeped in tradition and migration. Today, we celebrate the enduring heritage of Greek refugees from Asia Minor, who brought this classic dish to the bustling streets of Nea Smyrni, enriching the culinary landscape of Athens.
Photos: Nikos Chrisikakis
Ajem Pilafi: Rice dish from the East
Print RecipeIngredients
- 7.1 oz (200 gr) veal
- 1 onion
- 17.6 oz (500 gr) Carolina rice
- 0.7 oz (20 gr) currants
- 0.7 oz (⅛ cup) (20 gr) pine nuts
- 0.4 oz (10 gr) cinnamon
- 1.8 oz (¼ cup) (50 gr) butter
- 0.4 oz (10 gr) salt
- 0.4 oz (10 gr) pepper
Instructions
- Fill a pan halfway with water.
- Cook the meat in it over a medium heat for an hour, until it is tender.
- Set the cooking juices aside in a bowl.
- Finely chop the onion.
- Meanwhile, add the butter to the warm pan.
- Sauté the onion in the butter.
- Add the pine nuts and currants and sauté, turning to brown.
- Sprinkle over the rice and continue to stir-fry.
- Add the cooking stock and, if necessary, a little water.
- Cook for 15 minutes.
- Remove from the heat, leave for 5-10 minutes and then serve.
TIPS FROM THE CHEF
We use the meat left over from the preparation of ajem pilaf with a sauce of tomato puree, salt and pepper to make a small snack or serve it with our rice dish.
