Persian tomato rice
Persian tomato rice is a simple delicious recipe for tomato dish lovers and vegetarians. This dish can be adjusted easily by adding different seasoning . It can be spicy and salty or be flavored with garlic. It is possible to serve this dish with chicken or beef but I personally love to stick to the traditional recipe which is quite vegetarian and like to serve it with Mast-o khiar. I hope you enjoy this dish and let me know if I can help you with the cooking of this dish.
Preparation
- Add 2 cups of dried rice to a medium size bowl. Add some cold water to it and gently scrub it and drain it. Refill the bowl with cold water and repeat this process until the water inside bowl becomes clear. (washing rice removes powdery substance and prevents rice grains from sticking together)
- Peel the potatoes
- Chop the onion and the garlic finely
- Grate the tomatoes
Cooking Method
Step 1
In a large pot add 4 tablespoons of cooking oil and saute the onion and the garlic over medium heat until they become golden . Then add a tablespoon of tomato paste, salt and pepper. Keep stirring for 2 minutes. After 2 minutes add the grated tomatoes to the pot and mix them well.
In a large pot add 4 tablespoons of cooking oil and saute the onion and the garlic over medium heat until they become golden . Then add a tablespoon of tomato paste, salt and pepper. Keep stirring for 2 minutes. After 2 minutes add the grated tomatoes to the pot and mix them well.
Step 2
Add three cups of water to the mixture and bring it to a boil over medium-high heat. When it starts boiling add the potatoes to the mixture and cook it for 20 minutes.
Add three cups of water to the mixture and bring it to a boil over medium-high heat. When it starts boiling add the potatoes to the mixture and cook it for 20 minutes.
Step 3
When the potatoes are cooked and soft add the rice to the pot and gently combine it with the mixture . Add a cup of water if the mixture is dry (the tomato sauce and potato mixture should cover the rice). Put the lid on and leave it over high heat for about 10 minutes. Then reduce heat to simmer.
*Adding too much water makes your rice sticky and mushy
When the potatoes are cooked and soft add the rice to the pot and gently combine it with the mixture . Add a cup of water if the mixture is dry (the tomato sauce and potato mixture should cover the rice). Put the lid on and leave it over high heat for about 10 minutes. Then reduce heat to simmer.
*Adding too much water makes your rice sticky and mushy
Step 4
When the water inside the pot boiled away add some oil or a spoon of melted butter to the rice for Tahdig (crunchy rice bottom). Cover the lid with a clean tea towel and place it tightly on and steam the rice on low heat for 40 minutes. ( Make sure that the lid is on properly.) After 40 minutes the rice is ready to be served.
When the water inside the pot boiled away add some oil or a spoon of melted butter to the rice for Tahdig (crunchy rice bottom). Cover the lid with a clean tea towel and place it tightly on and steam the rice on low heat for 40 minutes. ( Make sure that the lid is on properly.) After 40 minutes the rice is ready to be served.
How to serve it:
Place a large serving platter over the pot. Use a kitchen towel to hold the sides of the pot and then turn over the pot carefully . Serve this delicious rice dish with Mast-o Khiar.
Place a large serving platter over the pot. Use a kitchen towel to hold the sides of the pot and then turn over the pot carefully . Serve this delicious rice dish with Mast-o Khiar.