Tomato and Sumac Pilaf

Something a little different for your usual boiled rice. A little bit goes quite a long way, and a yoghurt dressing helps to offset an otherwise rather heavy dish.

¼ cup olive oil.
1 onion finely chopped.
1 tsp sumac.
Salt to taste.
1 cup jasmine rice.
1 400g can cherry tomatoes, drained, liquid reserved.
1 ½ cups chicken stock.

Heat ¼ cup olive oil in a pan over a hot flame. Fry the onion until soft, but do not allow to brown. Add the salt and the sumac, stir fry for half a minute, then add the rice and the tomatoes. Gently stir though to mix everything well but taking care to avoid breaking the tomatoes. Bring to the boil, reduce the heat to a simmer, cover tightly and cook for 20 minutes. Remove from the hob without removing the lid and allow to steam for another 10 minutes. Carefully fluff the pilaf up with a fork and serve immediately.

Yields: A serving each for 3-4.

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