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Recipe by:

Elena SMITH

Delicious Persian Tomato Rice

This Persian Tomato Rice combines fragrant basmati rice with succulent tomatoes and spices for a delightful holiday side that pairs beautifully with festive meals.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Persian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Group: Rice Base
  • 2 cups basmati rice
Group: Vegetables
  • 4 medium tomatoes, diced preferably on the vine for flavor
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
Group: Flavor Enhancers
  • 3 Tbsp. tomato paste
  • 1 tsp. cumin
  • 1 tsp. turmeric
  • 2 Tbsp. olive oil
Group: Broth and Seasoning
  • 4 cups vegetable or chicken broth
  • Salt and pepper, to taste
Group: Garnish
  • Fresh herbs for garnish (parsley or cilantro)

Equipment

  • Medium pot

Method
 

  1. Start by heating the olive oil in a medium-sized pot over medium heat, allowing the enticing fragrance to fill your kitchen. Once warm, add the finely chopped onion and sauté until it becomes translucent, usually around 5 to 7 minutes. Stir in the minced garlic and diced tomatoes, letting them soften and release their juices for about 3 minutes.
  2. Mix in the tomato paste, cumin, and turmeric, stirring continuously for about a minute. Add the rinsed basmati rice, gently stirring until each grain is well-coated in the flavorful mixture.
  3. Pour in the broth, season with salt and pepper, and bring the mixture to a gentle boil. Lower the heat to a simmer, cover the pot, and let it cook for 15-20 minutes.
  4. Allow the pot to sit, covered and off the heat, for an additional 10 minutes. Fluff the rice with a fork and garnish with fresh herbs before serving.

Notes

Each time I make it, I’m reminded of the joy that sharing a meal brings, especially during the bustling holiday season.