Cretan Wedding Pilaf with Lamb and Chicken
A traditional Cretan pilaf made with lamb on the bone, chicken, and rice, enriched with stakovoutiro (Cretan butter) and lemon.
- Prep10 min
- Cook2h 45m
- Total2h 55m
- DifficultyMedium
- Servings6
This is the classic pilaf served at Cretan weddings and festive gatherings. It's a hearty, comforting dish where the meat is slowly simmered to create a rich broth, which then cooks the rice to a creamy, lemony perfection.
The star is the stakovoutiro, a sharp, aged butter that adds a unique depth of flavor. Serve the meats separately, allowing everyone to enjoy the tender lamb and chicken alongside the fragrant pilaf.
Ingredients
Servings
Converted amounts are rounded.
Method
- Place the lamb in a large pot and cover with plenty of cold water (about 3 liters).
- Bring to a boil, then reduce the heat and skim off the foam that rises to the surface with a slotted spoon.
- Once the broth is clear, cover the pot and simmer the lamb over medium heat for about 2 hours, until the meat is very tender and falls off the bone.
- Transfer the lamb to a platter, season with salt, and keep it covered and warm.
- Add the chicken to the pot with the lamb broth. When it comes to a boil, skim off any foam.
- Once the broth is clear, cover and simmer until the chicken is tender, about 30 minutes for farm-raised chicken, or longer for free-range.
- When the chicken is done, transfer it to the platter with the lamb. Season with salt and pepper and cover to keep both meats warm and moist.
- Strain the broth through a fine sieve.
- Rinse the rice and let it drain.
- Measure the broth (2 liters) using cups: for each cup of rice, use 3½ cups of broth. Bring the broth to a boil, then add the rice.
- Stir with a wooden spoon, lower the heat, and simmer for about 18-20 minutes, until the pilaf thickens and absorbs most of the liquid.
- Season with salt and a little pepper. During the final boil, add the lemon juice.
- In a small skillet, heat the stakovoutiro until it is hot and sizzling.
- Remove the pilaf from the heat and pour the hot butter over it. Stir, cover with a kitchen towel, and let it rest for a few minutes to thicken further.
- Serve the pilaf on plates, and the lamb and chicken separately on a platter. Offer extra lemon on the side.
💡 Tips
- For best results, use a high-quality Carolina rice, which absorbs broth well and stays fluffy.
- If you can't find stakovoutiro, you can substitute with a mixture of butter and a little aged cheese for a similar sharpness.
- The pilaf should be creamy but not soupy; adjust the simmering time accordingly.
Inspired by a recipe from Αργυρώ Μπαρμπαρίγου