Tomato and Saffron Rice

image

The colour of this rice really says it all.

By cooking down the tomato to a paste you have an intensely flavoured base to this rice and you can make the paste ahead of time and keep it in the fridge if you have limited time. I also sometimes double the paste recipe and just freeze half for another day.

Serves 6-8.

Ingredients

450g fresh tomatoes, quartered

1 onion peeled

2 garlic cloves, peeled

1 cinnamon stick

4 cloves

a large pinch of saffron

1 teaspoon salt

50g ghee or oil

300g rice

425mls water

Method

Process the tomatoes, onion, garlic and 50mls water.

Heat the ghee or oil over a medium to high heat, pour in the tomato mix, add the cinnamon, cloves, saffron and salt, stir well and bring up to the boil.

Allow the tomatoes to simmer, uncovered until all of the liquid has evaporated and you have a thick paste in the pan.

Stir the rice through the paste and cook for 1 minute. Pour in the cold water, stir again and cover, bring up to the boil and then reduce heat, cook, covered for 15 minutes.

After 15 minutes, turn the heat off but leave the rice, covered for 10 minutes.

Fork through the rice before serving.

Advertisements

13 thoughts on “Tomato and Saffron Rice”

  1. This reminds me of a Persian dish my mother used to make! she would also dice potatoes, fry them and through them in with the rice! mmmm ! the cinnamon and tomato are divine together, right?!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s