Tomato & rice pilaf

Tomato & rice pilaf

Domatesli pirinç pilavi

By
From
Turkish Fire
Serves
4
Photographer
Alicia Taylor

Turkish people love their pilafs. If you have this one for lunch, serve it with a simple salad. For dinner it will usually accompany some form of meat dish.

Ingredients

Quantity Ingredient
2 tomatoes
50g butter
1 tablespoon tomato paste
200g medium-grain white rice
250ml vegetable or chicken stock, or water

Method

  1. Grate the tomatoes into a bowl. Discard the skins, but keep the juice; you should have about 250 g (9 oz/1 cup) grated tomatoes and juice.
  2. Melt the butter in a heavy-based saucepan over a medium heat. Add the grated tomatoes, reserved tomato juice and the tomato paste and season with sea salt and freshly ground black pepper. Wash the rice and add to the tomato mixture, then cook for 3 minutes, gently stirring.
  3. Add the stock, stir and bring to the boil. Reduce the heat to low and simmer until the juices have evaporated, about 12–14 minutes. Put the lid on and cook for a further few minutes, until the rice is just tender.
  4. Remove from the heat and allow to rest with the lid on for 15–20 minutes. Stir gently and serve.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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