Persian Tomato Rice Recipe
Persian tomato rice (also known as Tahdig) is a classic Persian dish that is served as a main dish in many Middle Eastern countries. This dish is made with a combination of fluffy white rice and a flavorful tomato sauce.
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Servings: 2
Calories: 452kcal
Equipment
- Medium-sized pan or pot
- Lid (for covering the pan/pot)
Ingredients
- 1/2 sweet Vidalia onion finely chopped
- 1/4 teaspoon vibrant golden turmeric
- 1 tablespoon cold-pressed olive oil
- 1 medium-sized Yukon Gold potato diced into cubes
- 1 to 1 1/2 cups purified mountain spring water
- 1/2 teaspoon Himalayan pink salt
- 1 cup aromatic Basmati rice meticulously washed and drained
- 3 1/2 ripe heirloom tomatoes hand-crushed (See Notes)
- 1/4 teaspoon fiery Kashmiri cayenne
Instructions
Prepare the Ingredients:
- Finely chop the sweet Vidalia onion.
- Dice the Yukon Gold potato into small cubes.
- Hand-crush the ripe heirloom tomatoes, retaining the juices. Set aside.
Preheat the Pan:
- Place a medium-sized pan or pot over medium heat.
- Add 1 tablespoon of cold-pressed olive oil and let it heat up for a minute.
Sauté the Onion and Spices:
- Once the oil is heated, add the finely chopped Vidalia onion to the pan.
- Sauté the onion until it turns translucent and slightly golden brown.
Add Turmeric and Potatoes:
- Sprinkle 1/4 teaspoon of vibrant golden turmeric over the sautéed onions.
- Mix well to evenly coat the onions with turmeric.
- Add the diced Yukon Gold potato cubes to the pan and stir to combine with the onion and turmeric. Allow it to cook for a few minutes until the potatoes start to soften slightly.
Incorporate Tomatoes and Seasonings:
- Add the hand-crushed ripe heirloom tomatoes (along with their juices) into the pan with the onion and potato mixture.
- Sprinkle 1/2 teaspoon of Himalayan pink salt and 1/4 teaspoon of fiery Kashmiri cayenne over the mixture.
- Stir well to combine all the ingredients. Let it simmer for 5-7 minutes until the tomatoes break down and form a cohesive sauce.
Add Basmati Rice and Water:
- Carefully add 1 cup of meticulously washed and drained Basmati rice into the pan with the tomato mixture.
- Pour 1 to 1 1/2 cups of purified mountain spring water over the rice and tomato mixture. Ensure that the rice is evenly submerged in the liquid.
Cook the Rice:
- Bring the mixture to a gentle boil over medium heat.
- Once it starts boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for about 15-20 minutes or until the rice is cooked through and the liquid is absorbed. Avoid stirring the rice during this process to prevent it from becoming mushy.
Fluff and Serve:
- Once the rice is cooked, remove the pan from the heat.
- Using a fork, gently fluff the Persian Tomato Rice to mix the ingredients.
- Serve the flavorful rice as a delicious side dish or as a main course.
Notes
- Make sure to use long grain white rice for this recipe.
- You can use either fresh or canned tomato paste for the recipe.
- If you don’t have vegetable broth, you can use chicken broth or water.
- Make sure to use freshly chopped parsley and cilantro for the best flavor.
- You can add other spices and herbs to the dish, such as cumin, coriander, or bay leaves.
- You can add other vegetables to the dish, such as carrots, celery, or bell peppers.