Rice Pilaf with Tomato


Here is another classic pilaf recipe from the Turkish cuisine. This pilaf can be served next to many dishes from lamb stews to kebabs. It is a good alternative to the classic Turkish rice pilaf.

For the best pilaf, you must use the best quality rice you can find. Certain types are better suited to this recipe. In Turkey, "baldo" rice is considered the best and it can be found in on-line Turkish grocery stores in America. If you can not find baldo rice, sushi rice works very well, so does nishiki and jasmine.


INGREDIENTS:

  • 1 cup rice, Turkish baldo, sushi, nishiki or jasmine
  • 2 medium tomatoes
  • water (exact amount to be determined during cooking)
  • 1/2 teaspoon salt
  • 3 1/2 Tablespoons butter


DIRECTIONS:

  1. We recommend a pot with a non-stick surface for this recipe.
  2. Measure the rice, put it in a strainer and wash it under plenty of running cold water until the water runs clear.
  3. Boil about 2 cups of water, set aside.
  4. Chop the tomatoes.
  5. Melt the butter in your pilaf pot, add the tomatoes and cook at medium heat for 10 minutes.
  6. Measure the exact volume of the tomato sauce left in the pan. Add hot water to bring the total volume to 2.5 cups.
  7. Add the salt.
  8. If the sauce is not boiling, turn heat to high and bring it to a boil.
  9. Add the rice.
  10. Reduce heat to low (on electric ovens 3/10). Close the lid and leave the pilaf untouched for 12 minutes.
  11. At the end of the 12 minutes, turn off the heat, place a paper towel under the lid to absorb the excess moisture in the pot and let the pilaf rest for at least 30 minutes before serving.
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