Prep. Time: 10′      Cooking Time: 30′      Serves 4


  • 2 cups rice
  • 2 tbsp butter
  • 5 cups water or chicken broth
  • 2 tbsp parsley, finely chopped

For the Meat Sauce:

  • 400g ground beef
  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove
  • 1/3 cup white dry wine
  • 1 tbsp tomato paste
  • 1 can of tomatoes (400g)
  • 1 bay leaf
  • 1 sprig fresh thyme
  • Salt
  • Freshly ground pepper
  • Greek yogurt for serving


  1. Heat the olive oil in a saucepan and brown the ground beef over high heat until it turns gray.
  2. Add the onion and the whole garlic clove, and stir for 2-3 minutes.
  3. Add the tomato paste and stir for a minute or two until it is cooked.
  4. Deglaze with the wine and allow the liquid evaporate completely.
  5. Finally, add the canned tomatoes, herbs, salt, and pepper and a little water.
  6. Cover and simmer gently for 20 minutes for the sauce to thicken.

For the Rice:

  1. Rinse the rice thoroughly in a fine strainer to rid them of all the starch (the water should run clear).
  2. In a saucepan, bring the water with the butter to a boil.
  3. Add the rice, salt, and simmer with a half-covered lid over low heat until holes appear on the surface of the rice.
  4. Turn off the heat, cover the saucepan with a clean towel and lid, and let the it rest for 5 minutes.
  5. When ready, sprinkle with parsley and stir.
  6. Serve immediately with the meat and plenty of strained yogurt.
  7. Enjoy!

Source: Argiro Barbarigou