Fakorizo
Φακόρυζο·(fah-KOH-ree-zoh)
Nistisima (The Fasting Table & Everyday Vegan)
To the uninitiated, it’s just lentils and rice. But to a Greek family, the smell of slowly caramelizing onions, garlic, and bay leaves means one thing: the deep, nostalgic comfort of fakorizo. Born of the Mediterranean tradition of cucina povera, this humble, everyday staple sustained agricultural families through the long meatless fasting periods of Lent. It is a masterclass in how a few inexpensive pantry ingredients, treated with uncompromising respect, transform into something profoundly savory. The secret to making it taste exactly like a yiayia’s kitchen isn't complicated: boil the bitter tannins out of the lentils first, take your sweet time with the onions, and never apologize for the olive oil. It is the backbone of the dish.
Before you start
Pick through the lentils.
Spread the brown lentils on a light-colored plate or baking sheet to quickly pick out any small stones or debris before rinsing.
Ingredients
- brown lentils1 cup
- extra virgin olive oil1/2 cup
- yellow onion1 large
- carrot1 med
- garlic cloves3 med
- tomato paste1 tbsp
- crushed tomatoes1/2 cup
- dried bay leaves2
- dried oregano1 tsp
- medium-grain white rice1 cup
- hot water3 cup
- kosher salt1 1/2 tsp
- black pepper1/2 tsp
- fresh parsley2 tbsp
- lemon1 med
Method
- 01
Parboil the lentils to remove their bitterness.
Place the rinsed lentils in a pot with two inches of cold water, bring to a rapid boil over high heat for ten minutes, then drain and discard the murky, tannin-rich water.
- 02
Build the flavor base slowly.
Wipe the pot dry, add a third of a cup of the olive oil over medium heat, and sauté the onion and carrot until deeply softened, translucent, and starting to turn golden brown, which should take about twelve minutes.
- 03
Bloom the aromatics.
Stir in the garlic and tomato paste, cooking for one minute until the paste darkens slightly and the oil smells intensely sweet and savory.
- 04
Simmer the lentils.
Return the drained lentils to the pot along with the crushed tomatoes, bay leaves, oregano, and three cups of hot water, then cover and simmer on low for fifteen minutes until the lentils are semi-tender but still hold their shape.
- 05
Cook the rice.
Stir in the rice, kosher salt, and black pepper, cover the pot again, and simmer on low for another fifteen to twenty minutes until the liquid is absorbed and the grains are tender.
- 06
Let the pilaf rest.
Remove the pot from the heat and let it sit entirely undisturbed with the lid securely on for ten to fifteen minutes, allowing the starches to settle and the rice to fluff into a creamy, cohesive pilaf.
- 07
Garnish and serve.
Discard the bay leaves, drizzle the remaining olive oil over the top for a fresh, grassy finish, gently fold in the parsley, and serve warm with generous squeezes of fresh lemon.
Notes
Trust the olive oil.
Half a cup might seem like a lot for a simple pot of lentils and rice, but in Greek peasant cooking, oil is a primary flavoring ingredient that creates the dish's signature velvety emulsion. Do not skimp on it.
The second-day hack.
If you ever find yourself with leftover Greek lentil soup (fakes) in the fridge, simply bring four cups of it to a simmer, add a cup of rinsed rice, and cook until tender to create an instant fakorizo.
Serve with acidity.
The starchy, olive oil-rich nature of this dish demands the sharp bite of acid to cut through the richness; don't skip the lemon wedges, and consider a side of Kalamata olives or pickled peppers.
From Cook Greek in America.