Turkish tomato pilaf (domatesli pilav)

This is another one of those recipes that I got to try just because of an event in the blogsphere - AWED, the brainchild of DK of Culinary Bazaar. I chose to make this pilaf because it seemed very simple with uncomplicated steps, and simple ingredients.I dont know if the method of preparation is different from Indian tomato rice because I am not an expert in that area - other than an expert in enjoying tomato rice, I dont know how it is made. This is an excellent recipe to make when you are time-pressed but would like some change from routine menu. I was very happy with the results because it was really tasty, the highlight of the flavor being that the rice is cooked in a broth rather than water. It really was super tasty!! It had the tangy flavor of the tomato, but also the wonderful flavor of the broth and they both blended really well. I enjoyed it a lot and so did my little girl. Throw in a few fried cashewnuts and the pilaf is elevated to another level! It goes really well with yoghurt based sauces like cucumber-mint raita or plain yoghurt as such. Off it goes to AWED - Middle Eastern Cuisine over to Siri's corner. Tomato lovers need not fret, this is the recipe for you (and others too ;-)) ! Enjoy!!

Recipe (Makes 6 servings) :

Tomatoes - diced, 1 can (15 oz), drained and liquid reserved

Onion - 1 small, chopped (3/4 cup)

Vegetable oil/ Butter - 2 tbsp/ 2-4 tbsp

Garlic - 2 cloves, chopped

Long grain rice - 1 1/2 cups

Vegetable broth - 3 cups

Salt - to taste

Ground pepper - as needed

Method:

Heat 2 tbsp oil or butter in a heavy saucepan.

Add onion to the saucepan and cook over medium-low heat until soft but not brown.

Now add the garlic, tomatoes, salt and pepper.

Heat until sizzling.

Cook over medium heat for 10 minutes or until thick, crushing large tomato chunks with the spoon.

Mix in the rice over medium-low heat until coated with the tomato mixture.

Fry for 2 minutes, stirring.

Add the broth, liquid from the diced tomatoes, salt and pepper.

Stir once or twice and bring to a boil.

Cover and simmer over very low heat for 18-20 minutes or until the rice is just tender.

Adjust seasonings.

Let pilaf stand, covered for 10 minutes.

Fluff the rice lightly with fork.

Serve warm with kababs, stews and or with mint-cucumber raita.

Source: Feast from the Mideast by Faye Levy.

Tips:

1. Chicken broth can be used instead of vegetable broth or a combination of broth and water can be used.
2. The cookbook hints that this pilaf goes very well with kababs and stews.
3. I used basmati rice for the recipe.

I am also sending this to the "Mixed rice varieties" event at EC's Simple Indian Food blog.

UPDATE: I am sending this to "Rice Mela" hosted by Srivalli of Cooking 4 all seasons.