This tomato rice pilaf is one of my favorite summer side dishes. I make it with fresh, ripe tomatoes, buttery rice, and a touch of seasoning for a comforting and flavorful dish that pairs beautifully with almost any meal.

Why You’ll Love This Recipe

I love how simple yet delicious this pilaf is. The combination of buttery rice with the freshness of summer tomatoes makes it taste both light and satisfying. I often serve it alongside grilled meats, kebabs, or even just with yogurt for a quick meal. It’s a classic Turkish recipe that feels homely and nourishing, and I like that it uses basic pantry ingredients.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups rice (short-grain rice such as baldo, osmancik, or tosya)
1 tablespoon butter
1 tablespoon good quality olive oil
3 medium tomatoes (350-400 grams)
550 ml water or vegetable stock
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon sugar

Directions

1. I place the rice in a sieve and rinse it under cold water until the water runs clear, then soak it for about 15–20 minutes.

2. I grate the tomatoes or blitz them in a blender if I want a smoother texture.

3. In a pot, I heat the butter and olive oil over medium heat. I add the grated tomato and cook it for a few minutes until the liquid reduces slightly and smells mellow.

4. I drain the soaked rice and add it to the pot, stirring gently for about a minute so each grain gets coated with the tomato mixture.

5. I pour in hot water or vegetable stock, add the salt, pepper, and sugar, then bring it to a gentle simmer.

6. I reduce the heat to very low, cover the pot, and let it cook for 12–18 minutes until the liquid is absorbed and the rice is tender.

7. I turn off the heat and let the rice rest, covered, for another 8–10 minutes before fluffing with a fork.

Servings and Timing

This recipe makes 5 servings. It takes 5 minutes to prep, 20 minutes to cook, and about 30 minutes of soaking time, for a total of 55 minutes.

Variations

Sometimes I use tomato paste dissolved in a little hot water instead of fresh tomatoes when they’re not in season. For extra flavor, I replace the water with chicken or vegetable stock. I also like adding a pinch of chili flakes when I want a bit of heat. Occasionally, I stir in some fresh parsley at the end for color and freshness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I sprinkle a little water over the rice and cover it with a lid before gently warming it on the stovetop. I avoid reheating in the microwave when possible, but if I do, I cover the container to prevent the rice from drying out.

FAQs

What kind of rice works best for pilaf?

I prefer Baldo rice, but osmancik or tosya are also great choices for a fluffy, flaky texture.

Can I make this pilaf without soaking the rice?

Yes, but I find soaking helps remove starch and makes the rice less sticky.

Can I use long-grain rice instead?

I can, but the texture won’t be as traditional. Short-grain rice gives the best result.

Can I replace fresh tomatoes with canned ones?

Yes, I sometimes use canned tomatoes if fresh ones aren’t available, but I prefer fresh in summer.

How do I keep the rice from becoming mushy?

I avoid stirring too much after adding the liquid and keep the lid closed while cooking.

Can I add vegetables to this pilaf?

Yes, I sometimes add peas, peppers, or carrots for extra flavor and color.

Can this recipe be made vegan?

Yes, by replacing butter with extra olive oil, it’s completely vegan.

Why do I need to rest the rice before serving?

Resting allows the grains to finish cooking evenly and gives the pilaf a fluffier texture.

Can I double this recipe?

Yes, I often double it for larger gatherings. I just adjust the liquid slightly to ensure even cooking.

What dishes go well with tomato rice pilaf?

I like serving it with grilled meats, chicken kebabs, roasted vegetables, or simply with yogurt.

Conclusion

This tomato rice pilaf is a dish I love to make when I want something simple yet full of flavor. It’s a comforting side that highlights the freshness of summer tomatoes while keeping the rice light and fluffy. Whether I pair it with a main dish or enjoy it on its own, it always feels satisfying and delicious.