Rice cooked with fresh tomatoes sautéed in butter is a simple side dish, but getting the texture right takes care; the rice must absorb the tomato juices without boiling over. With its red color and slightly tangy flavor, tomato pilaf is often served alongside meat dishes.
Melt the butter in a wide saucepan. Add the grated tomatoes and tomato paste and sauté over medium heat for 8 minutes, until the liquid releases and the mixture thickens.
Add the drained rice to the pan and sauté with the tomato mixture for 2 more minutes, stirring until the grains are well coated. Add the sugar and salt at this stage.
Add the hot chicken broth and bring to a boil. Reduce the heat, cover, and cook for 15 minutes, until the liquid is absorbed.
Turn off the heat, cover the pot with a paper towel under the lid, and let the pilaf rest for 10 minutes. Fluff with a fork and serve.
Adding sugar while sautéing the rice with the tomatoes balances the tartness, but too much will make the pilaf sweet; one 5 ml measure is enough. Allergen: contains milk/dairy.
Tavuk suyu yerine sade su ile yapılabilir mi, yoksa lezzet çok mu düşer? Vejetaryen misafirlerim için sebze suyuyla da denemek istiyorum, 3 su bardağı ölçüsünü aynı tutmalı mıyım?
Tarifte 1 tatlı kaşığı şeker yazıyor ama domateslerim çok ekşiydi, sonuçta pilav benim damağıma ekşi kaldı. Bir dahaki sefere domateslerin olgunluğuna göre şekeri ayarlamak gerektiğini düşünüyorum.
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