Pilaf with Tomato Turkish Style Domatesli Pilav
Savor the comforting flavors of Turkey with this Pilaf with Tomato, also known as Domatesli Pilav, a traditional Turkish side dish that’s as simple as it is delicious. This recipe combines fluffy, perfectly cooked long-grain rice with the richness of ripe, grated tomatoes, buttery sautéed onion, and a hint of olive oil for a dish that’s bursting with Mediterranean charm. With its delicate balance of seasoning—featuring salt, sugar, and black pepper—and a choice of water or flavorful chicken broth, this pilaf is as versatile as it is satisfying. The recipe’s secret lies in letting the rice absorb every bit of that savory tomato-infused liquid, resulting in a tender, fragrant dish that pairs effortlessly with grilled meats, kebabs, or roasted vegetables. Garnished with fresh parsley for a pop of color, this warm, rustic dish brings a taste of Turkish home cooking to your table in under 40 minutes.
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Recipe Information
Ingredients
- 1 cup long-grain rice (preferably Turkish or jasmine)
- 2 medium ripe tomatoes
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small yellow onion
- 2 cups water or chicken broth
- 1 teaspoon salt
- 0.5 teaspoon sugar
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch. Place the rice in a bowl, cover with warm water, and let soak for 15 minutes. Drain and set aside.
Grate the tomatoes using a box grater or blend them into a puree. Set aside.
Finely chop the onion.
In a medium-sized saucepan, melt the butter with the olive oil over medium heat.
Add the chopped onion to the pan and sauté until softened and translucent, about 3-4 minutes.
Stir in the grated or pureed tomatoes and cook for 5 minutes, allowing the tomatoes to reduce slightly.
Add the drained rice to the pan and stir well to coat the rice with the tomato mixture. Cook for 2-3 minutes, stirring gently to prevent sticking.
Pour in the water or chicken broth, then add salt, sugar, and black pepper. Stir gently to combine.
Bring the mixture to a boil over medium heat, then reduce the heat to low and cover the pan with a tight-fitting lid.
Cook for 15-18 minutes, or until the rice is tender and the liquid has been fully absorbed. Avoid removing the lid during cooking.
Once cooked, remove the pan from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
Fluff the pilaf gently with a fork. Transfer to a serving platter and garnish with chopped fresh parsley if desired.
Serve warm as a side dish alongside grilled meats, kebabs, or enjoy as a light main dish.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 11.7 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 781 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
