Tomato pilav

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Recipe by Damaris Beems Course: MainsCuisine: Arabic
Servings

4

Preparation

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Unctuous is the word that comes to mind when I think of this pilav. Slightly sweet, delicious tomato aroma, light, sparkling and above all very soft. Yes, unctuous indeed. Everything is wonderfully soft and harmonious.

Ingredients

  • 6 ripe tomatoes

  • 2 onions

  • 300 gram long grain rice

  • 2 cloves garlic

  • 2 cubes broth/stock

  • olive oil

  • 0,5 table spoon rounded paprika powder

  • 0,5 bouquet flat parsley

  • salt and pepper

Preparation

  • Cut the tomatoes into pieces. Cut away the hard part of the tomato where it hung on the truss. Put them in a food processor and grind them fine into a tomato sauce. Add the stock. Also add water if necessary, because you should have about 750 ml of moisture in total.
  • Heat the olive oil in a pan with a thick bottom and fry the chopped onion. Fry it nice and brown. Briefly add the finely chopped garlic. Add the rice to the pan, stir well so that all the rice grains become deliciously greasy. Then pour in the tomato sauce. Add the paprika powder. Stir well, put the lid on the pan and let the rice cook for 20 minutes. If the rice is not cooked after 20 minutes, add some boiled water. The sauce may be a bit too thick to be properly absorbed by the rice.
  • When the rice is cooked, you can fold the parsley leaves that you have finely chopped into the rice.

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