An aromatic rice dish reflects Ithaca's unique culinary heritage
Blending Mediterranean flavors with influences from the British colonial period. The combination of fresh seafood, fragrant rice, and local herbs creates a dish that’s both exotic and deeply rooted in the island’s history.
Ingredients
- 1kg fresh prawns/shrimp
- 250ml water
- 125ml olive oil, divided
- 15ml fresh lemon juice
- 200g basmati or long-grain rice
- 3-4 spring onions, finely chopped
- 150g sweetcorn kernels (fresh or frozen)
- 5ml dried mint
Method
- Prepare the prawns: Clean the shrimp thoroughly, removing heads and shells but leaving the tails intact for presentation.
- Cook the prawns: In a large saucepan, bring the water to a boil with half the olive oil. Add the prawns and cook for 6-8 minutes until they turn pink and are cooked through.
- Reserve the cooking liquid: Drain the prawns and set aside, but keep the flavorful cooking liquid – this will be the base for your pilaf.
- Sauté the aromatics: Heat the remaining olive oil in the same saucepan. Add the chopped spring onions and cook until softened, about 2-3 minutes.
- Add rice and seasonings: Stir in the rice, sweetcorn, and dried mint. Cook for 2-3 minutes, stirring gently, until the rice is lightly toasted and fragrant.
- Finish the pilaf: Pour in the reserved prawn cooking liquid and lemon juice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and has absorbed the liquid.
- Serve: Fluff the rice with a fork and arrange on a serving platter. Top with the cooked prawns and serve immediately.
Historical Note
This dish represents a fascinating fusion of culinary traditions on Ithaca. While pilaf-style rice dishes have Indian origins, this particular recipe became part of the island’s traditional cuisine during the British protectorate period (1815-1864), when colonial influences blended with local Greek ingredients and cooking methods. Today, it stands as a delicious reminder of Ithaca’s complex cultural heritage.
Serves: 4-6 people
Prep time: 15 minutes
Cook time: 25 minutes

Sources
- Recipe by Chef Telemachus/Ithaca