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5 from 2 votes

Tomato and Rice Recipe - Turkish Domatesli Pilav

This Turkish tomato rice recipe, also called domatesli pilav, is a simple buttery rice pilaf made with tomatoes, rice, and pantry ingredients.
Prep Time5 minutes
Cook Time20 minutes
soaking time30 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: Mediterranean, Turkish
Diet: Gluten Free, Halal, Low Lactose, Vegetarian
Servings: 5 people
Calories: 330kcal
Author: Ayla Clulee

Ingredients

  • 2 cups short-grain rice such as baldo, osmancik, or tosya (400 g)
  • 1 tablespoon butter
  • 1 tablespoon good quality olive oil
  • 3 medium tomatoes (350 g to 400 g / 12 oz to 14 oz)
  • 2 ⅓ cups water or vegetable stock (550 ml)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sugar
US Customary - Metric

Instructions

  • Place the rice in a sieve and wash it under running cold water until the water from the rice runs clear. This is necessary to help the grains stay separate and give the rice a fluffy texture.
  • Let it soak for 15–20 minutes if you have time.
  • Grate fresh tomatoes or blitz them if you’d like a smoother texture. If using tomato paste, dissolve it in a bit of hot water.
  • Heat butter and oil in your pot over medium heat. Add your tomato, and cook for a few minutes until it smells mellow and the liquid reduces slightly.
  • Drain the rice, and add it to the pot. Stir gently for a minute so every grain gets coated in that tomato mix.
  • Pour in hot water or stock plus salt (and sugar if using).
  • Bring to a gentle simmer, then turn heat very low, cover, and let cook 12–18 minutes, or until the liquid is absorbed and rice is tender.
  • Turn off the heat, leave the pot covered for another 8–10 minutes. Fluff with a fork before serving.

Notes

  • Baldo, Osmancik, or Tosya rice gives the best texture for Turkish tomato rice pilaf.
  • Rinse the rice well to remove excess starch and stop the pilaf from turning sticky.
  • Soaking the rice for 15 to 20 minutes helps it cook more evenly.
  • Do not stir the rice too much once the liquid has been added.
  • Keep the heat very low after the liquid comes to a simmer.
  • Let the rice rest with the lid on before serving. This helps the grains settle and become fluffy.
  • If using stock instead of water, taste it first and adjust the salt.
 

Nutrition

Calories: 330kcal | Carbohydrates: 63g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 496mg | Potassium: 263mg | Fiber: 2g | Sugar: 2g | Vitamin A: 686IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 1mg