Karmir Pilaf

I thought it would be appropriate to have my first recipe be a meal that I know brings comfort and joy to so many Iranian-Armenians: karmir pilaf, or “red rice”. It’s comprised of aromatic basmati rice, tender chunks of beef, and diced potatoes, all cooked in an unctuous tomato-ey sauce.

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 3  tablespoons  vegetable oil
• 1  yellow onion, finely chopped
• 4  garlic cloves, minced
• 2  medium  sized gold potatoes, peeled and diced
• 2  cups basmati rice
• 1 1⁄2 lbs beef chuck, cut into 1 inch cubes
• 1 (14 ounce) can crushed tomatoes
• 2 -3  tablespoons tomato paste
• 1⁄2 cup salsa, of choice (Any jarred red salsa will do, but I recommend Pace picante sauce)
• 1  tablespoon curry powder (I recommend Ship Madras curry powder)
• 3  teaspoons kosher salt (I recommend Diamond Crystal Kosher Salt)
•  black pepper, to taste
• 3 -4  cups water

Directions

1. 1. Place rice in a large bowl and fill with water. Once you see the water turn cloudy, drain all the water from the bowl. Repeat this until the water is almost clear - about 3 to 4 times. Set aside.
2. 2. Plug in your pressure cooker/instant pot, and turn to saute mode. Add about 1 tbsp of oil, and once hot, add meat, and season with 1 tsp of salt and pepper, to taste. Sauté for 3-4 minutes until browned. Add 1 cup of water, and close the lid. Turn to high pressure, and cook for 25 minutes. Check to see if meat is tender, turn off the device, and set aside for later.
3. 3. Add 2 tbsp of vegetable oil to a large pot on medium heat. Once hot, add onions and sauté for 3-4 minutes, until they are translucent and just starting to color.
4. 4. Add in garlic, sauté for about 1 minute, until fragrant.
5. 5. Add in curry powder, and stir for 30 seconds.
6. 6. Add potatoes, and sauté for 5 minutes.
7. 7. Add in tomato paste, and stir through for about 2 minutes, until it starts to darken.
8. 8. Add crushed tomatoes, salsa, 2 tsps salt, rice, beef, and 2 cups of water. Bring to a boil, then turn the heat to low and cover. Let it simmer for about 20 minutes, until the excess water has almost evaporated.
9. 9. Check to see if the rice is cooked, and if it’s still a bit hard, add an additional ½ cup of water, and stir.
10. 10. Remove the lid, cover the pot with a paper towel, and place the lid back on. Let rice steam on low for an additional 10 minutes.
11. 11. Fluff with a fork, and serve warm with yogurt, torshi (pickles), fresh herbs, or salad!