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.
450g fresh tomatoes, quartered
1 onion peeled
2 garlic cloves, peeled
1 cinnamon stick
a large pinch of saffron
1 teaspoon salt
50g ghee or oil
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.