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PERSIAN TOMATO RICE
Sides

PERSIAN TOMATO RICE

PERSIAN TOMATO RICE

Our story is one of partnership, which is also the story behind this classic, fragrant Persian dish. Both the aromatic perfume and many textures are an exploration for the senses. Can be prepared in advance simply reheat before serving.

Preparation 45
Cooking time 45
Portions 4-6

Ingredients

Preparation

  1. In a medium bowl, wash the rice thoroughly using lukewarm water, swirling vigorously with your fingers and changing the water at least 5 times until the water runs much clearer.  Cover the rice with fresh lukewarm water and let it soak for 30 minutes.
  2. Meanwhile, in a large non-stick pot, heat olive oil on medium-heat and cook onion until translucent.
  3. Add potatoes and garlic and cook for an additional 10-12 minutes, stirring occasionally. Season with salt and pepper to taste.
  4. Add 2 ¼ cups of marinara sauce to the pot and saffron and mix until well combined.  
  5. Drain the rice in a colander and add it to the same pot as well as 1 1/2 cups of water and 2 tbsp of olive oil. Stir well.
  6. Bring the rice to a simmer and reduce to low, cover with a lid lined with a paper towel or clean dish towel.  Cook on low heat for an additional 30-35 minutes.  
  7. Once ready, gently fluff the rice before serving it on a large platter.  Serve with plain Greek-style yogurt or a fresh tomato-cucumber salad with lemon vinaigrette.  
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