RCI-RC.001.0226.001
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.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- long-grain rice or basmati rice1 cup
- 1 teaspoon
- 1 unit
- 1 tablespoon
- 2 cups
- 1 unit
- cinnamon stick1 smalloptional
Method
1
Heat the unsalted butter in a large saucepan or shallow pot over medium heat until it is foaming and fragrant, about 1 minute.
2
Add the long-grain rice to the melted butter and stir continuously for 2-3 minutes, coating each grain well. Toast the rice until it becomes slightly translucent at the edges and releases a nutty aroma.
3 minutes
3
Pour the tomato juice into the pot and add 1 teaspoon of salt, stirring gently to distribute the liquid evenly and ensure no rice grains stick to the bottom.
4
Add the small cinnamon stick to the pot if using for fragrance and subtle spice.
5
Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low and cover the pot tightly with a lid.
6
Simmer undisturbed for 18-20 minutes until the rice is tender and has absorbed all the tomato juice liquid.
20 minutes
7
Remove the pot from heat and let it rest, covered, for 3-5 minutes to allow the rice to settle and absorb any remaining moisture.
8
Fluff the rice gently with a fork, removing the cinnamon stick if used, and adjust seasoning with additional salt if needed before serving.