Mount Athos pilaf rice

I was going to cook the Mount Athos pilaf rice yesterday, but discovered there were no eggs in the house. This recipe is subtly different from other rice and pea dishes, particularly in the treatment of the egg.

It comes from The Observer/Guardian's two-part booklet about the diet eaten by the Mount Athos monks, who, it's said, have very low rates of heart disease and cancers. The information in the booklets came from The Cuisine of Mount Athos, by Brother Epifanios, published in Greek by Synchroni Orizontes Publications. Judging from the interest I've had in these recipes, it's time for an English edition.

Peas with pilaf rice
for 8

1kg peas (frozen is fine)
200g rice
3 finely chopped onions
olive oil
an egg yolk

Blanch the peas. Leave in the colander. Gently fry the onions in olive oil in a large pan. Add the peas and rice. Stir. Cover with water (1:1.5). Add the egg yolk, salt and pepper, then turn up the heat until the mixture boils. Then simmer gently until the liquid has evaporated (about 15 minutes).

Related links

Mount Athos diet / chickpea patties
Chickpea patties from Mount Athos
Chickpea patties, an update
Chickpea mash
Nohutlu pilav
Houmous
A weblog about Mount Athos