Description
An aromatic Persian rice dish bursting with the sweetness of tomatoes, warm spices, and the luxurious aroma of saffron.
Ingredients
Scale
- 2 cups basmati rice
- 4 cups water or vegetable broth
- 2 medium ripe tomatoes, finely chopped
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon saffron threads, soaked in 2 tablespoons of warm water
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Optional: 1/4 cup raisins or sultanas
- Optional: 1/4 cup slivered almonds or pistachios, toasted
- Optional: 1/2 teaspoon cinnamon
Instructions
- Rinse the basmati rice under cold water until the water runs clear.
- Soak the rice in water for 30 minutes, then drain. Soak saffron threads in warm water.
- In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
- Add minced garlic and cook for another minute.
- Stir in chopped tomatoes and cook until they break down into a sauce (about 5 minutes).
- Add cumin, turmeric, salt, and pepper. Stir to combine.
- Mix in the soaked and drained rice, stirring gently to coat with the tomato mixture.
- Pour in water or broth and saffron water. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15–20 minutes until rice is cooked and liquid absorbed.
- Let rest covered for 5 minutes. Fluff with a fork.
- Garnish with chopped parsley, toasted nuts, and raisins if using.
Notes
Rinse and soak the rice to achieve a fluffy texture. Let the rice rest after cooking to finish steaming and enhance texture. Avoid over-stirring to prevent mushiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: persian, tomato, pilaf, rice, vegetarian, saffron, cumin