Georgian Rice Recipes

Georgian cuisine — Khachapuri, khinkali, satsivi — wine, walnuts and the supra feast tradition of the Caucasus — brings its own distinctive techniques and seasonings to every ingredient it touches. When Georgian cooks work with rice, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, boiling, sautéing and steaming.

The everyday grain for half the planet — a neutral base that soaks up the flavours around it, from pilafs to fried rice. In this collection it's most often cooked with fine sea salt, garlic, yellow onion, khmeli suneli, ground fenugreek and chili flakes. The dishes here span georgian classics ready in as little as 40 minutes to slower, more involved cooking that rewards a relaxed afternoon.