Gamopilafo aka Cretan Wedding Rice

The first time I had Cretan Wedding Rice (Gamopilafo) was 10 years ago, my first trip to Crete.

Traditionally, this rice is served at Cretan weddings usually made with a combo of goat or lamb and rooster to make the stock. This dish is an center piece offering exemplifying the host family’s wealth and well wishes of many children and prosperity for the newlyweds.

You can go for the combo of lamb/poultry meat to make the stock but I like sticking with one meat (lamb or goat).

Gamopilafo

(serves 4-6)

For the Meat and Stock

1kg (2.2 lbs) lamb or goat meat (bone-in) cut into pieces*

1 Tbsp salt and

1 tsp. pepper

10 cups water

For the Rice

1/4 cup extra-virgin olive oil

1/2 cup finely diced onions

2 cups Arborio or other short-grain rice

1/2 cup lemon juice

6 cups hot stock

3 Tbsp. unsalted butter

salt and pepper to taste

1. Place meat into the pressure cooker and add about 9 cups of cold water. Add salt and secure the lid and crank the heat to high. As soon as your seal forms, you will hear the cooker whistling. Turn down your heat to half (medium) and simmer the meat for 45 minutes.
2. Take your cooker off the heat and release the pressure according to mfgr.’s instructions (for those without a pressure cooker, simmer in a covered pot for about 2 hours our until meat is fork-tender).
3. Remove the meat from the stock, place is casserole dish, season with salt and pepper and cover. Keep warm (warm function of oven).
4. For the rice, add the olive oil and onions into a medium pot over medium-low heat, add a pinch of salt and cook the onions for about 5 minutes or until translucent.
5. Add the rice and stir for 2-3 minutes to toast. Add half the lemon juice, 6 1/2 cups stock and bring up to a boil. Lower to a simmer, cover slightly ajar and cook for about 16-18 minutes.
6. Taste and adjust seasoning with salt and pepper. Add butter, remaining lemon juice (to taste), stir in and reserve covered.
7. Serve rice on a platter, place warm meat on rice, half a lemon, large dollop of thick Greek yogurt, ground pepper.

*The younger the lamb or, the quicker it will cook. The meat of older animals will take longer to become tender. Make the stock a the day before, reheating the meat as well.