Fresh tomato is browned in butter and folded into the rice for this pilaf; a simple side dish, but getting the texture right takes a careful hand so the rice absorbs the tomato liquid without turning mushy. Its red colour and slightly tangy taste make it a frequent partner to meat dishes.
Melt the butter in a wide pot, add the grated tomato and tomato paste, and sauté over medium heat for 8 minutes until it releases its liquid and thickens.
Add the drained rice to the pot and sauté with the tomato mixture for 2 more minutes, stirring until the grains absorb it well. Add the sugar and salt at this stage.
Pour in the hot chicken stock and bring to the boil, then lower the heat, cover, and cook for 15 minutes until the liquid is absorbed.
Turn off the heat, cover the pot lid with a paper towel and let it rest for 10 minutes, then fluff with a fork before serving.
Adding a little sugar while sautéing the rice with tomato balances the acidity, but too much makes the pilaf taste sweet; one teaspoon is enough. Allergens: contains milk and 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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