Tomato Pilav

Name: Tomato Pilav
Ingredients: Salt and black pepper; Salt and black pepper; 750 g–1 kg (1½–2 lb) ripe tomatoes, skinned, or a 850-g (30-oz) tin skinned tomatoes; 750 g–1 kg (1½–2 lb) ripe tomatoes, skinned, or a 850-g (30-oz) tin skinned tomatoes; 1 clove garlic (optional); 3 tablespoons nut or olive oil; 3 tablespoons nut or olive oil; 250 g (8 oz) onions, chopped; 2 teacups (500 g/1 lb) long-grain rice, washed and drained; 1 teaspoon dried oregano (optional); 1 bay leaf (optional); 1 teaspoon sugar (optional)

Preparation info

Difficulty
Medium

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

Ingredients

250 g (8 oz) onions, chopped
3 tablespoons nut

Side dish
Vegan
Gluten-free

Method

In a large, heavy saucepan, fry the onions in hot oil until soft and golden. A whole clove of garlic may be added to the onions if liked. Add the tomatoes and season to taste with salt, pepper, and a little sugar if needed. Sauté lightly, squashing the tomatoes a little with a fork, until they acquire a ‘fried’ taste. Cover with water and allow to simmer gently for about ¾ hour. This sauce may