Description
Tomato Rice Pilaf (Domatesli Pilav) is a classic Turkish side dish made with fresh tomatoes, buttery short-grain rice, and simple seasonings. Light, fluffy, and flavorful, it pairs beautifully with grilled meats, kebabs, or even just yogurt for a comforting meal.
Ingredients
2 cups short-grain rice (Baldo, Osmancik, or Tosya)
1 tablespoon butter
1 tablespoon olive oil
3 medium tomatoes (350–400 g), grated or blended
550 ml water or vegetable stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
Instructions
- Rinse rice under cold water until clear, then soak for 15–20 minutes. Drain well.
- Grate or blend tomatoes into a smooth pulp.
- Heat butter and olive oil in a pot over medium heat. Add grated tomatoes and cook for a few minutes until reduced slightly.
- Add drained rice and stir gently for 1 minute to coat each grain.
- Pour in hot water or vegetable stock. Season with salt, pepper, and sugar. Bring to a gentle simmer.
- Reduce heat to very low, cover, and cook for 12–18 minutes until liquid is absorbed and rice is tender.
- Turn off the heat and rest, covered, for 8–10 minutes. Fluff with a fork before serving.
Notes
Use fresh summer tomatoes for the best flavor, or substitute tomato paste when out of season.
Chicken or vegetable stock adds extra depth to the pilaf.
Soaking rice helps remove excess starch and keeps grains fluffy.
Do not stir rice after adding liquid to prevent mushiness.
Resting after cooking allows rice to finish steaming evenly.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 7mg
