Alvaniko Briami (Albanian Baked Rice with Milk, Feta, Peppers, and Dill)
Source: The Foods of the Greek Islands : Cooking and Culture at the Crossroads of the Mediterranean by Aglaia Kremezi

My cousin Leonidas Ilanalias, who lives on Kea, got the recipe for this dish from the Albanian immigrants who work on the island. It has become part of our family’s permanent repertoire and is one of our favorite casseroles. The name briami comes from the Persian biryan. Maria Kaneva, in her book The Melting Pot: Balkan Food and Cookery, writes that there are many versions of the dish, which can he traced to time Balkans in the Middle Ages.

On Kea, where dill is often difficult to get, I make an equally delicious briami with chopped fennel fronds,

1/4 cup olive oil or unsalted butter
2 cups chopped onions
3 green bell peppers, cored, seeded and diced
2 to 3 hot chiles, seeded and finely chopped
1 1/2 cups medium-grain rice, such as Arborio
1 pound feta cheese, coarsely crumbled or diced
1 1/2 cups chopped fresh dill
4 1/2 cups whole milk

Preheat the oven to 400 degrees F.

In a large skillet, heat the oil or butter and saute the onions, bell peppers and chiles until soft, about 4 minutes.

Add the rice and saute for 1 minute more. Remove from the heat and let cool slightly, then stir in the feta and dill. Transfer a 2 1/2-quart baking dish and stir in the milk.

Bake, stirring once, for 45 minutes, or until the rice has absorbed all the milk and is tender.
Serve warm or at room temperature.