Turkish Pilaf with Tomato
"This is a wonderful, mild pilaf made with tomato juice and optional cinnamon. The handkerchief steaming is what makes it authentically Turkish. Because of the steaming, the cook time is 30 minutes longer than just cooking the rice. Cook time also includes cooling time for rinse water."
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 cup long-grain rice or 1 cup basmati rice
- 1 teaspoon salt
- boiling water
- 1 tablespoon unsalted butter
- 2 cups tomato juice
- salt
- 1 small cinnamon stick, optional
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was really good! I served the rice with baked ling cod and a simple side of steamed broccoli and asparagus. The manner in which the rice is prepared is almost identical to the method used by Persians: rinse, drain, boil, drain again, steam. Well worth the effort! I thought the rice could have used a little bit of minced onion or shallots (1/4 to 1/3 cup finely minced.) The cinnamon gave the rice an interesting, subtle base note (is that the correct term?) and I would not omit it even though it is optional. Will make again! Reviewed for NA*ME Couscous and Rice Tag May 2014.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
