A more common version of the tomato pilaf which spread throughout the old Ottoman lands is made exclusively with tomato paste, but this one has a marvelous fresh flavor and delicate salmon color.

　　

Ingredients

serves 4

　　1 1/4 cups basmati or long-grain rice

　　1 onion, chopped

　　2 tablespoons vegetable oil

　　2 cloves garlic, crushed

　　1 tablespoon tomato paste

　　1 pound ripe tomatoes, peeled and chopped

　　Salt and pepper

　　2 teaspoons sugar

　　

Step 1

If using basmati, wash the rice in warm water and rinse under the cold tap. American long-grain does not need washing.

　　

Step 2

Fry the onion in the oil until soft and golden. Add the garlic, and when the aroma rises, stir in the tomato paste and add the tomatoes. Season with salt, pepper, and sugar and cook 20 minutes.

　　

Step 3

Throw in the rice, and add enough water to cover the rice by about 3/4 inch. Bring to the boil and simmer, covered, over low heat for about 20 minutes, until the rice is tender and the water absorbed, adding a little water if it becomes too dry.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf