Name: Tomatoes stuffed with rice (Pomodori al riso)
Yield: Serves 4–5 as a light main, or more as a side dish
Cuisine: Turkish
Ingredients: 1 teaspoon salt; salt, for sprinkling; 8–10 large tomatoes, ripe but not too soft; 120–150 g (4–5½ oz) risotto rice (or more precisely, a tablespoon for each tomato); 2 tablespoons olive oil, for drizzling; a pinch of ground cinnamon; a few pinches of sugar; a handful of basil leaves; 2–3 potatoes, about 200–300 g (10 ½ oz); 1½ teaspoons salt; 2 tablespoons olive oil; 1 garlic clove, lightly bashed

Preparation info

Serves
4–5
as a light main

Difficulty
Easy

Appears in

Pomegranates & Artichokes

By Saghar Setareh

Published 2023

About

The beach at Ostia Lido, barely 30 kilometres from the centre of Rome, is considered a rather ugly one — but we would take the trenino (little train) there anyway. Apart from us Iranians on that train, I noticed many blondes from the Eastern gates of Europe, dark men with large eyes from the Middle East, as well as Filipinos and South Americans. In short, we were united on that trenino by not being able to afford to travel to better beaches. There were also Black and Banglades