Spicy Cabbage and Rice Pilaf / Lahanorizo Thrakiotiko - The Best from Greece

Posted on: 27/Jan/2012 Originally from the northern Greek province of Thrace, where the food is a little spicier than it is elsewhere in Greece.

You can also serve this as a side dish for grilled meat, chicken, and game. It’s great with duck and it’s even great with Thanksgiving turkey.

* You get the most flavorful blanched almonds by doing the blanching yourself. Take whole, unroasted almonds and drop them into boiling water for about 45 seconds. Remove, drain in a colander and rinse with cold water. Remove the skins by squeezing the almonds, one at a time, between your thumb and index finger. The skins should slip right off.

 

4 servings

2 Tbsp. extra virgin olive oil, preferably Greek, or butter
1 cup coarsely chopped onion
3 ½ cups washed, thinly shredded green cabbage
1 cup peeled and chopped plum tomatoes
2 ¾ cups water
1 cup long-grain rice, preferably brown rice
½ cup dark seedless raisins
½ cup finely chopped blanched almonds*
¼ tsp. cinnamon

Pinch of cayenne

Salt to taste

1. In a heavy stewing pot, heat the olive oil or butter and saut

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