Tomato Rice Pilaf - Domatesli Pilav

5 from 2 votes

Tomato Rice Pilaf - Domatesli Pilav is a simple side dish made with rice, fresh summer tomatoes, butter, olive oil, and a bit of seasoning.

Prep Time5

Cook Time20

soaking time30

Total Time55

Course: Side Dish

Cuisine: Mediterranean, Turkish

Diet: Gluten Free, Halal, Low Lactose, Vegetarian

Servings: people

Calories: 330kcal

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.

Using the right type of rice for a good pilaf is essential- Baldo, a chubby, short-grain rice grown in Turkey, is the best option, along with tosya and osmancik.
Place the rice in a sieve and wash it under running cold water until the water from the rice runs clear. This step is necessary if we want a fluffy-flaky texture.
When you add the liquid to the rice, stir just enough to combine, and don't open the lid while cooking.
When the rice is cooked, let it rest for 10-15 minutes with the lid on. Cover with a clean kitchen towel or cloth to keep it warm. Gently fluff the rice with a fork before serving.