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Recipe
Uzbek Tomato and Potato Pilaf
Savory Delights: Uzbek Tomato and Potato Pilaf
4.5 out of 5
Indulge in the rich flavors of Uzbek cuisine with this authentic recipe for Tomato and Potato Pilaf. This hearty dish combines tender potatoes, juicy tomatoes, and fragrant spices to create a satisfying and aromatic meal.
Metadata
Preparation time
10 minutes
Cooking time
30 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Atkins
Ingredients
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2 cups (400g) basmati rice 2 cups (400g) basmati rice
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4 tablespoons vegetable oil 4 tablespoons vegetable oil
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1 large onion, finely chopped 1 large onion, finely chopped
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3 cloves garlic, minced 3 cloves garlic, minced
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2 large tomatoes, diced 2 large tomatoes, diced
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2 medium potatoes, peeled and cubed 2 medium potatoes, peeled and cubed
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1 teaspoon cumin 1 teaspoon cumin
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1 teaspoon paprika 1 teaspoon paprika
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1/2 teaspoon turmeric 1/2 teaspoon turmeric
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1 teaspoon salt 1 teaspoon salt
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1/2 teaspoon black pepper 1/2 teaspoon black pepper
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4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 350 kcal / 1465 KJ
- Fat (total, saturated): 10g, 1g
- Carbohydrates (total, sugars): 60g, 4g
- Protein: 6g
- Fiber: 4g
- Salt: 1.5g
Preparation
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1.Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
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2.In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
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3.Add the diced tomatoes, cubed potatoes, cumin, paprika, turmeric, salt, and black pepper to the pot. Cook for 5 minutes, stirring occasionally.
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4.Add the drained rice to the pot and stir well to combine with the vegetables and spices.
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5.Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
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6.Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld together.
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7.Fluff the rice with a fork and garnish with fresh cilantro before serving.
Treat your ingredients with care...
- Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
- Tomatoes — Use ripe and juicy tomatoes for the best flavor and texture.
- Potatoes — Cut the potatoes into evenly sized cubes to ensure they cook evenly.
Tips & Tricks
- For added flavor, you can toast the cumin seeds before adding them to the dish.
- If you prefer a spicier pilaf, you can add a pinch of chili flakes or cayenne pepper.
- Serve the pilaf with a dollop of yogurt on top for a creamy and tangy contrast.
- Leftover pilaf can be refrigerated and enjoyed the next day. Simply reheat it in a pan with a splash of water to refresh the flavors.
- Experiment with different herbs and spices to customize the pilaf to your taste preferences.
Serving advice
Serve the Uzbek Tomato and Potato Pilaf as a main course, accompanied by a fresh salad or yogurt on the side. It can also be served as a side dish alongside grilled meats or kebabs.
Presentation advice
To enhance the presentation, garnish the pilaf with a sprinkle of paprika and a few fresh cilantro leaves. Serve it in a large platter or individual bowls for an inviting and appetizing display.
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