
Ingredients: (serves 3)
1 medium onion
1 medium potato
5 tomatoes
1 tablespoon (or one inch) tomato paste
2 cups rice
3 tablespoons vegetable oil
Salt, pepper and turmeric powder to taste Steamed saffron (optional)
1. Puree the tomatoes (with peels). Mix rice, two cups of cold water and tomato puree in a small pot and leave for 3 hours.
2. Dice the onions and fry in vegetable oil until crispy. Add salt, pepper, turmeric powder and (optional) saffron. Add to the soaking rice along with the peeled and diced potatoes and tomato paste. Put the rice pot on medium-high heat and cook until only a few tablespoons of liquid remain. Lower heat and cover the pot with cloth, then put on the lid (make sure no steam can escape). Cook for 30 more minutes until rice is completely done. To check if the rice is ready, do not open the lid! Instead wet your finger and touch the side of the hot pan carefully in one quick motion. If it sizzles, your rice is ready. Enjoy!
/J