Turmeric Rice With Tomatoes | Ottolenghi

As far as cooking perfect rice goes, the method by Ottolenghi in this recipe is unparalleled. I base my comparison against the top-of-the-line highly-rated Zojirushi pressure induction rice cooker. Using the state-of-the-art (AI learning) automatic rice cooker, every grain of rice coming out of it is perfectly and consistently moist. However, Ottolenghi’s turmeric rice with tomatoes has the taste, scent and balance that a machine can never match. Old-fashioned approach prevails over 21-century technology.

The way Ottolenghi cooks the rice is unique. The pot of rice is cooked and covered with a lid and a tea towel for a short time, then set aside to let the rice finish cooking in the steam that has built up. The method works really well. I have made rice this way in Ottolenghi’s other rice recipe: spiced maqluba with tomatoes, which is a magnificent and glorious dish all its own.

I haven’t tasted a standalone rice dish as easy and delicious as turmeric rice with tomatoes. Besides, the pop of yellow of turmeric and the red of tomatoes are utterly charming.

In addition, the warm spices of cardamom and turmeric in the rice balance remarkably well with the tomatoes. This dish is a feast for the taste buds as well as the eye, in every sense of the words. Most unbelievable is the lingering and welcoming aroma of warm spices in the kitchen. It’s uplifting!

It’s important to find a right pan for the task and follow the recipe closely as written. I use a large deep cast-iron pan with a heavy lid. Tie a tea towel on the lid with the ends folded on top. That way, nothing catches the flame of the fire (I use a gas stove). First, brown the garlic, crushed cardamom, fresh thyme and lemon peel in olive oil. Next, add the turmeric and cherry tomatoes until the tomatoes begin to blister. Add the rice and the stock and let it slowly simmer for about 15 minutes with the lid on. At that point, the rice should be cooked and the liquid evaporated. Meanwhile, nothing is sticking to the bottom of the pot. Finally, remove from heat and let the rice rest for 5 minutes. Raise the lid and finish with a dash of chopped parsley and a splash of olive oil and lemon juice.

From the scent and taste perspective and time spent on the dish, the return (if there is such a thing as return on investment in cooking) is astronomical. I can’t wait to make turmeric rice with tomatoes again. It’s so good!

Print Recipe

Turmeric Rice With Tomatoes

Serves: 4-6

Ingredients

• 5 garlic cloves, thinly sliced
• 10 cardamom pods, crushed (keep a few of the pods and all the seeds)
• 1 ½ tablespoons fresh thyme leaves
• 5 tablespoons/75 milliliters olive oil, divided
• 1 lemon, yellow peel shaved into 5 wide strips, and fruit squeezed to get 2 tablespoons juice
• 1 teaspoon ground turmeric
• 1 pint/400 grams cherry tomatoes
• Salt and black pepper
• 1 ⅔ cups/300 grams basmati rice
• 2 cups/500 milliliters vegetable stock or water
• ¼ cup/5 grams loosely packed parsley leaves, roughly chopped

Instructions

1

In a medium-size deep skillet with a tight-fitting lid, combine garlic, cardamom, thyme, 3 tablespoons oil and the lemon peel strips. Turn heat to medium-low and gently cook for 5 to 6 minutes, stirring often, until garlic just begins to soften and turn golden.

2

Add turmeric, tomatoes and 1 1/4 teaspoons salt and cook 3 to 4 minutes more, stirring occasionally, until the tomatoes begin to blister, taking care not to break them apart. Add rice, stock (or water) and a generous grind of pepper and gently stir to combine. Bring to a gentle simmer, then cover the pan with a clean tea towel and seal with the lid, securing the towel edges well over the lid so they don’t catch fire.

3

Reduce heat to very low and let cook undisturbed 15 minutes. Remove from the heat, leaving the lid on, and let rest 5 minutes. Remove lid and towel and use a large fork to gently fluff rice and evenly disperse the tomatoes. Gently stir in lemon juice, remaining 2 tablespoons oil and parsley. Let rest 5 minutes more before serving.

Notes

https://cooking.nytimes.com/recipes/1019229-turmeric-rice-with-tomatoes?action=click&module=RecentlyViewed&pgType=recipe-page®ion=Recently%20Viewed&rank=2