Pilaf With Tomato Turkish-Style (Domatesli Pilav)

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Total Time
30mins
Prep
10 mins
Cook
20 mins

A very simple tomato-based rice side dish recipe from Turkey. From turkishcookbook.com. A flavorful, freshly picked from the garden, preferably organic tomato works best for this recipe. *Update* 17 June 2011: Last week I prepared this substituting quinoa for the rice. Rinse the quinoa first as directed in Step #1 and proceed with recipe as written. The quinoa was completely cooked and liquid evaporated in about 25 minutes.

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Ingredients

Nutrition

Directions

  1. 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.
  2. Grate the tomato into a glass measuring cup. I used a cheese grater and grated the toms down to their skin, then discarded.
  3. Add enough water to the tomato to equal 2 cups.
  4. Pour the mixture into a medium sized pot; add the butter and salt.
  5. Bring to boil and stir in the rice.
  6. 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.
  7. 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.
Most Helpful

5 5

This was great with Dolma (Stuffed Grape Leaves), Iraqi-Style for a filling meal. I'm sure this would be a perfect five stars with fresh garden tomatoes. I used a good canned plum tomato but another time I will make it with fresh. I did not add the parsley garnish and used sea salt. Thanks Cookgirl for another wonderful recipe.