Yemeni Tomato Stew with Spiced Rice

Ingredients

• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 6 ripe tomatoes, diced 6 ripe tomatoes, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 60g, 6g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the diced tomatoes to the pot and cook for about 5 minutes, until they start to soften.
3. 3.
   Stir in the ground cumin, coriander, turmeric, cinnamon, salt, and pepper. Cook for another 2 minutes to allow the spices to release their flavors.
4. 4.
   Meanwhile, rinse the basmati rice under cold water until the water runs clear. Drain well.
5. 5.
   Add the rinsed rice to the pot and stir to coat it with the tomato mixture.
6. 6.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.
   Remove the pot from the heat and let it sit, covered, for 5 minutes.
8. 8.
   Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Tomatoes — Use ripe and juicy tomatoes for the best flavor. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains. Soaking the rice for 30 minutes before cooking can also enhance its texture.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the tomato stew.
• Serve the Galayet bandora with warm pita bread or Yemeni flatbread for a complete meal.
• To add a touch of freshness, squeeze some lemon juice over the stew before serving.
• Customize the spiced rice by adding toasted nuts or raisins for a delightful crunch and sweetness.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Galayet bandora in individual bowls, with a generous portion of spiced rice on the side. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To enhance the presentation, create a well in the center of the spiced rice and pour the tomato stew into it. This will create an attractive contrast of colors and allow the flavors to meld together.