Tomato Persian Rice – Polo Germez
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Tomato Persian Rice – Polo Germez
Make sure to have a colander ready in the sink to drain the rice. When cooking the tadig, make sure the paper towels are safely away from the heat.
Times
- Ready Time : 0 min
Servings
Ingredients
- 3 cups basmati rice, checked and rinsed
- 1 (28-ounce) can crushed tomatoes
- 3 cups water
- 1/2 cup canola oil
- 1 1/2 tablespoons salt
- 1/4 teaspoon ground saffron (optional)
- 1 large onion, chopped into small dice
Directions
1. Fill a 6-quart nonstick saucepan with rice, tomatoes, water, canola oil, salt, saffron, and onion. Mix together. Cover and bring to a boil over high heat. Reduce heat to medium/low. Simmer for 10 minutes.
2. Uncover and place 2 paper towels (one on top of the other) over the rice. The ends will extend outside the pot. Replace the lid tightly. Reduce heat to low and simmer for 30 minutes.
3. Turn off the heat and tilt the lid to allow the steam to escape so that the crunchy bottom does not become soggy.
4. Serve on a shallow platter, mounding the rice into a pyramid, and garnishing with the tadig.
About Reyna Simnegar
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Hi There…….Try slicing potatoes (french chips) fry in some oil in bottom of Rice Saucepan then add rice, it makes the Tadiq into crispy chips and crispy rice bits, naughty and delicious!
Made this as a side for Shabbat dinner and my children absolutely loved it!! The safron was a bit difficult to find but I picked it up some saffron threads at Whole foods and it was worth it.
Delicious and so easy to make – even without saffron! I think this is going to become a regular in our house…