Uzbek Tomato and Potato Pilaf

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 large tomatoes, diced 2 large tomatoes, diced
• 2 medium potatoes, peeled and cubed 2 medium potatoes, peeled and cubed
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 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

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the diced tomatoes, cubed potatoes, cumin, paprika, turmeric, salt, and black pepper to the pot. Cook for 5 minutes, stirring occasionally.
4. 4.
   Add the drained rice to the pot and stir well to combine with the vegetables and spices.
5. 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.
6. 6.
   Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld together.
7. 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.