You know the moment when you’re hungry and the clock is ticking and you have to have dinner on the table within 20 minutes. Nothing complicated. No need to go to the market. Just something warm. It tastes a bit like home.
It is exactly tomato rice (Domatesli Pilav ). This is more than just a side dish. It’s a comfort food that’s perfect for lunch, dinner, or a late-night snack when your fridge isn’t working. The secret is not the complexity. It’s in the texture. Individual particles are needed. You want the slight acidity of the tomatoes to prevent the rich flavor of the butter.
Here’s how to cook it properly so the pot doesn’t get sticky.
Basic information: What you need
You don’t need a pantry full of exotic spices. You need solid materials and patience to make them work.
–Rice: 2.5 cups. Long grain rice is best if available, but plain piravuluk rice is also good.
– Water: 2.5 cups. With boiling water, you can start cooking immediately.
–Fat: 125 g. Margarine has a traditional and unique soft texture. If you can handle dairy products, your butter will be richer and tastier.
– Sugar: 2 half shekels (sucrose). This balances the acidity. Don’t skip it.
– Acid: 1 teaspoon lemon juice. It brightens the whole food.
– Tomatoes: 3 medium sized. Peel and dice.
– concentrate: 1 teaspoon of tomato paste. Add depth.
– Salt: Enough.
The process: step by step
Let’s start with rice. Choose through it. Remove any stones or broken grain. This takes 2 minutes so you don’t have to chew another rock.
After harvesting, they are soaked in hot salt water. This is also useful in cooking. Please wash. Also. here we go again. until the water runs clear. This will remove the excess starch. This is the secret of non-sticky rice. drain.
Now that’s a hot pot. Heat until the fat melts. Add the diced tomatoes and tomato puree. Fry the mixture until the water in the tomatoes has evaporated. We are building a flavor base for this. If you rush, the rice will be sticky.
Add the drained rice to the pot. Please stir. You want each grain to be covered with the tomato and fat mixture. Continue cooking until the rice becomes translucent at the edges. This stage is called “Kavruma”. Firmly attaches the particle structure.
Pour boiling water. Add lemon juice, sugar cubes and salt. Mix gently. that’s it. Do not mix too much.
Cover the pot. Reduce heat to low. Leave it as it is. Do not open the lid. Steam for about 20 minutes. The rice absorbs the liquid slowly. The sugar dissolves in the sauce. Add lemon juice.
When the time is up, turn off the heat. Have a clean kitchen towel available. Place it in the pot and close the lid. This is an old trick. towel
