Turkish Tomato Rice

This is one of the most nostalgic dishes from my childhood. Domatesli pilav is as classic as it gets in a Turkish kitchen. It’s the kind of food that reminds you of home. I remember the kitchen filled with the smell of warm tomatoes and rice slowly steaming under the lid. There was always a light crispy and golden crust at the bottom of the pot and we’d all hope our spoon would catch a piece.

A bowl of Turkish tomato rice (domatesli pilav) with fluffy, glistening grains lightly coated in fresh tomato.

Ingredients

• 1½ cups white rice (preferably Baldo or another Turkish-style long grain rice)

• 2 ripe tomatoes, grated

• 2 tablespoons olive oil or butter

• 2 teaspoons sugar

• 1¼ teaspoons salt (adjust to taste)

• 1½ cups hot water

Instructions

Soak the rice in warm water with a pinch of salt and let it sit for at least 30 minutes. Then rinse thoroughly under cold water until the water runs completely clear and no cloudy starch remains.

Heat the olive oil or butter in a medium pot over medium heat. Add the grated tomatoes and cook for 3–4 minutes, until they soften and reduce slightly.

Stir in the drained rice and mix gently so every grain is coated.

Add the sugar and salt. Pour in the hot water. Bring it to a boil, then reduce the heat to low.

Cover the pot and let it simmer without stirring for 12–15 minutes, or until the rice has absorbed all the liquid.

Turn off the heat and let it rest for 10 minutes with the lid on. Fluff the top gently with a fork, leaving the bottom layer untouched if you’d like to preserve the light crust.

Serving suggestion

Serve warm with grilled chicken, köfte, or just a spoonful of plain yogurt. It’s a dish that doesn’t need much else.