Tomato pilav

Recipe by Damaris Beems
0.0 from 0 votes
Course: MainsCuisine: Arabic




Cooking time


Total time



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.


  • 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


  • 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.

We bring vegan cooking to the next level

Tag on Instagram and hashtag it #webringvegancookingtothenextlevel

We bring vegan cooking to the next level

Follow us @a-la-damaris on Pinterest

We bring vegan cooking to the next level

Follow us on Facebook


  1. Buy quality backlinks cheap

    The level of research and attention to detail in each post on this blog is truly exceptional. I appreciate the author’s commitment to accuracy and their willingness to delve deep into complex topics.

Submit a Comment