Rice With Tomatoes Turkish Domatesli Pilav Food

PILAF WITH TOMATO TURKISH-STYLE (DOMATESLI PILAV)

Steps:

• Drain the rice in a fine mesh strainer for 1 full minute under cold water. Set aside to drain. This is best done first thing in the early part of the day.
• Grate the tomato into a glass measuring cup. I used a cheese grater and grated the toms down to their skin, then discarded.
• Add enough water to the tomato to equal 2 cups.
• Pour the mixture into a medium sized pot; add the butter and salt.
• Bring to boil and stir in the rice.
• Cover and cook on low heat. This will take about 15-20 minutes. If for some reason the rice starts to dry out, add about 1/4 cup more water and cook an additional 5-10 minutes.
• Transfer to a serving bowl and garnish with *fresh* parsley. This side dish works well and is a perfect accompaniment to a heavily seasoned/more intensely flavored main dish because the flavors won't compete.

TURKISH PILAV (RICE)

Steps:

• Over high heat, add oil and brown rice to pan.
• Cook until rice is browned well (will look dark, almost burnt -- if using noodles, they will look slightly burnt).
• Mix in water, white rice, and boulion cube (for easier mixing, break cube first).
• Sprinkle a small amount of vegetable seasonsing over the mixture (amount depending on desired taste -- I would guess about 0.5 to 1 TBSP max). Stir.
• Turn heat to medium and cover.
• Occasionally stirring the rice, cook until tender (water will be gone before rice is done).

TURKISH PILAF WITH TOMATO

Steps:

• Place the rice and salt in a small bowl and pour in boiling water to cover; set aside until water cools; drain, wash with cold water and drain again.
• Bring butter, tomato juice, salt to taste and optional cinnamon stick if desired, to boil in a heavy saucepan; add rice, stir, cover and boil for 2 minutes.
• Lower heat and simmer rice until all the liquid is absorbed; turn off the heat, cover the pan with a clean handkerchief or kitchen towel, replace the cover and set aside for 30 minutes before serving.