Traditional Rice Pilaf with Tomato

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Wealth was measured by the variety of pilaf on the table in the Ottoman times. Once you learn the secrets about making a good pilaf. Then you can play around it as much as you want. Rice pilaf with tomatoes is one of the popular varieties.

Choosing the rice

The rice for a delicious Turkish pilaf should be baldo type, the osmancik type is the second runner up. You will be able to find these types of rice in Turkish markets or in international sections of large supermarkets. These rice types are larger than other rice and require more water while cooking.

Choosing the Tomatoes

The tomatoes should be in season, tasty and colorful. You should grate the tomatoes by hand. Do not add the peel of the tomatoes. Do not use a food processor to grate the tomatoes unless you absolutely have to.

If you cannot find such tomatoes you can replace tomatoes with well chopped dry tomatoes.

How to cook Tomato Rice Pilaf

• Measure the rice with a cup and soak in boiling water at least half an hour before cooking.
• When time is up, rinse the rice using a sieve under cold water until there is no white starchy water left flowing under the sieve. Set aside.
• Add olive oil and butter and orzo to a non-stick pot. Skip the butter if you want to turn this dish to vegan.
• Sauté until the orzo turns golden brown.  
• Add the salt and the sugar. 
• If using a chicken tablet make sure it dissolves well.
• Then add the grated tomato and sauté until the tomatoes completely absorb their own water. This might take up to 20 minutes.
• Add the rice and continue to sauté until the rice becomes shiny. This might take about 5 minutes. 
• Add the measured boiling water and stir only once and close the lid. You should not stir again or open the lid to check often until serving. You can use chicken stock instead of water and the chicken tablet.
• Once the water boils lower the heat to minimum. The tomato rice pilaf will be ready about 10 minutes.
• When the water is absorbed taste the rice. If the rice is not ready and still has a hard part in it; add 2-3 tablespoons of boiling water. 
• If the pilaf is ready; close the heat and place a paper towel on the pot and cover the lid again wait for 5-10 minutes and serve after stirring once. 
• Garnish with chopped parsley and sprinkle with black pepper.

What to serve with tomato rice pilaf

This delicious tomato rice pilaf will go well next to anything such as meatballs, chicken dishes, dry beans or even by itself.

Hope you enjoy this one too.

Print Pin

Rice Pilaf with Tomato

A version of pilaf with tomatoes, a different flavor.

Course Doughs

Cuisine Turkish

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Resting time 35 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6 persons

Calories 250kcal

Ingredients

• 1 cup rice baldo, osmancik
• ½ cup tomato grated
• 1 tablespoon orzo
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon sugar optional
• 1 chicken bullion optional
• ¾ cup hot water or chicken stock

Garnish

• 1 pinch black pepper
• 5-6 stalks parsley chopped

Instructions

• Put the rice in a pot and cover it boiling with water. This must be done at least half an hour before cooking.
• Thoroughly rinse the rice under cold water, until the water under the colander is no longer white with starch. Set aside in the colander so the final drops can fall down while waiting.
• Use a pot that is non-sticky, wide and not too high.
• Add some olive oil, butter and orzo into the pan and stir and cook until the orzo changes color and turns brownish.
• Add the salt and the sugar.
• If you want to add a chicken tablet now is the correct time – make sure it dissolves thoroughly.
• Add the grated tomato and sauté until they absorb their own water. This might take up to 20 minutes.
• Add the rice and sauté until the rice becomes shiny. This might take about 5 minutes.
• Add the measured hot water and stir only once and close the lid. You should not stir again or open the lid to check often until serving. You can use chicken stock instead of water and the chicken bullion.
• Once the water boils lower the heat to minimum. It will cook in about 10 minutes.
• When the water is absorbed taste the rice. If the rice is not ready and still has a hard part in it; add 2-3 tablespoons of hot water.
• If the pilaf is ready; close the heat and place a paper towel on the pot and cover the lid again wait for 5-10 minutes and serve after stirring once.
• Garnish with chopped parsley and sprinkle with black pepper.

Notes

Make sure to rinse the rice well, until all the starch is washed out. 

If tomatoes are not in the season and not tasty or colorful you can replace with dry tomatoes.

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