Description
A fragrant and flavorful Persian-Style Tomato Pilaf with Dill and Garlic, offering a comforting and versatile dish inspired by traditional Persian cuisine. This recipe combines juicy tomatoes, tender long-grain rice, and fresh herbs for a deeply satisfying meal that can be served as a side dish or a vegetarian main.
Ingredients
Scale
- 1 ½ cups basmati rice, soaked for 30 minutes and drained
- 2 tablespoons olive oil or ghee
- 4 cloves garlic, finely minced
- 1 small yellow onion, finely chopped
- 4 ripe tomatoes, finely chopped (or 1 ½ cups canned diced tomatoes)
- 2 tablespoons tomato paste
- 1 teaspoon turmeric
- ½ teaspoon ground cinnamon
- Salt to taste
- Freshly ground black pepper to taste
- 2 ½ cups water or low-sodium vegetable broth
- ½ cup fresh dill, finely chopped (can substitute with dried dill, use 2 tablespoons)
- 1 tablespoon lemon juice (optional)
- Persian cucumbers, thinly sliced (optional garnish)
- Toasted pine nuts or slivered almonds (optional garnish)
- Fried shallots or onions (optional garnish)
Instructions
- Rinse the basmati rice under cool water until the water runs mostly clear. Soak it in cold water for about 30 minutes. Drain well.
- Heat olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add chopped onions and cook until softened and translucent, about 5–7 minutes. Stir in minced garlic and cook for 1–2 minutes until fragrant.
- Add chopped tomatoes and cook down for 8–10 minutes until softened and starting to caramelize. Stir in tomato paste, turmeric, cinnamon, salt, and pepper. Combine well.
- Add the drained rice to the tomato mixture. Stir gently to coat the grains. Pour in water or broth and bring to a boil over medium-high heat.
- Reduce heat to low, cover with a tight-fitting lid, and simmer for 18–20 minutes.
- Remove the pot from heat, keep it covered, and let it sit undisturbed for 10 minutes to steam.
- Gently fluff the rice with a rice paddle or fork. Fold in chopped dill and optional lemon juice.
- Garnish with Persian cucumbers, toasted nuts, or fried shallots if desired. Serve warm.
Notes
- Soaking basmati rice helps achieve fluffier, more separate grains.
- A heavy-bottomed pot prevents burning and ensures even cooking.
- The dill adds freshness to balance the richness of the tomato base.
- This Persian tomato rice is versatile and can be a main dish or a side.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
Keywords: Persian Style Tomato Pilaf, Persian tomato rice, tomato rice Persian style, authentic Persian pilaf, dill garlic tomato pilaf, herbed Persian rice, Iranian tomato rice