One of the indispensable dishes of summer time dinner tables. It goes well with any kind of grilled meat and olive oil dishes.
serves 6
2 cups of rice
1 small onion, finely chopped
3 tbsp olive oil or butter
3-4 juicy tomatoes, diced and preferably skinned or 1 can of petite diced tomato
1 tsp salt
a pinch of sugar (1/4 tsp or a little more)
1 tsp black pepper (optional)
4 cups of water or stock (vegetable, chicken or beef)
finely chopped parsley to garnish
-According to the traditional Turkish style of making rice pilaf, rice is soaked in warm water for at least 20 minutes and then rinsed well to wash off the starchiness. Although I have been scolded by mom and aunts over this issue, I do not soak or wash rice for no good reason other than laziness.
-Saute onion in a pot, preferably a non-sticky one, with olive oil or butter until soft.
-Add the tomatoes and cook for 4-5 minutes until they acquire that cooked-tomato color.
-Add rice and stir for a couple of minutes.
-Add water or stock, salt, pepper, and sugar. Stir once. Turn the heat down to low once it starts boiling.
-Cover and simmer on low heat for 15-20 minutes, until it absorbs the water or stock. Do not stir it!
-Once it's cooked. Take the pot off the stove and cover the top with a paper towel or a clean kitchen cloth. Still, do not stir it. Replace the lid. Let sit covered for at least 10 minutes.
-Now you can stir or fluff it up to distribute the oil evenly that sat on the bottom. Sprinkle chopped parsley and serve hot.
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