Leftover Souvlaki Rice Pilaf with Saffron & Turmeric

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Wondering what to do with extra souvlaki? Repurpose Greece’s favorite takeout into a fragrant saffron-turmeric rice pilaf packed with Mediterranean flavor. Juicy chicken souvlaki is diced and tossed with vibrant rice, golden saffron, and warming spices, finished with dried fruit, nuts, and fresh herbs for an easy, elegant meal. This Greek leftover souvlaki rice pilaf recipe embraces the traditions of the Mediterranean diet—zero food waste, big flavor, and beautiful color. Serve for dinner or enjoy as a delicious next-day lunch!Keywords: leftover souvlaki recipe, saffron rice pilaf, Greek rice, Mediterranean dinner, chicken rice pilaf, repurposed Greek takeout.

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Leftover Souvlaki Rice Pilaf with Saffron & Turmeric

By Diane Kochilas

Prep Time 15

Cook Time 20

Total Time 35

Recipes, Rice

Prep Time 15

Cook Time 20

Total Time 35

Recipes, Rice

Ingredients

2 cups cooked chicken souvlaki about 4-5 skewers, diced ½-inch
1½ cups long-grain rice basmati or carolina
2 tablespoons olive oil
1 tablespoon butter
1 medium onion finely chopped
2 garlic cloves finely chopped
1 heaping teaspoon turmeric
1/2 teaspoon ground cinnamon
1 scant teaspoon ground cumin
½ teaspoon mild curry powder optional
Large pinch Greek saffron threads
2½ cups chicken stock or water
⅓ cup dry white wine
Salt and freshly ground black pepper to taste
2/3 cup golden raisins and/or chopped dates
1/2 cup toasted almonds or pistachios roughly chopped
3 tablespoons chopped fresh mint or parsley or more, to taste

Instructions

Heat olive oil and butter in a wide, heavy saucepan over medium heat. Add onion and garlic, cook until soft, about 6–7 minutes.
Stir in turmeric, cinnamon, cumin, and curry powder. Cook for 1 minute.
Add rice, stirring well to coat. Season with salt and pepper.
Stir in saffron, then pour in stock and wine. Bring to a boil, then reduce to low, cover, and simmer.
Halfway through cooking (about 8 minutes), add souvlaki, raisins/dates, and nuts. Cover and continue until liquid is absorbed and rice is tender, another 8–10 minutes.
Remove from heat, fluff with fork, stir in herbs.
Serve warm as a main dish or with a fresh Greek salad.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Leftover Souvlaki Rice Pilaf with Saffron & Turmeric