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Here is another classic pilaf recipe from the Turkish
cuisine. This pilaf can be served next to many dishes from lamb stews
to kebabs. It is a good alternative to the classic
Turkish rice pilaf.
For the best pilaf, you must use the best quality
rice you can find. Certain types are better suited to this recipe. In
Turkey, "baldo" rice is considered the best and it can be found
in on-line Turkish grocery stores in America. If you can not find baldo
rice, sushi rice works very well, so does nishiki and jasmine.
 We
recommend a pot with a non-stick surface for this recipe.
Measure
the rice, put it in a strainer and wash it under plenty of running cold
water until the water runs clear.
Boil
about 2 cups of water, set aside.
Chop
the tomatoes.
Melt
the butter in your pilaf pot, add the tomatoes and cook at medium heat
for 10 minutes.
Measure
the exact volume of the tomato sauce left in the pan. Add hot water to
bring the total volume to 2.5 cups.
Add
the salt.
If
the sauce is not boiling, turn heat to high and bring it to a boil.
Add
the rice.
Reduce
heat to low (on electric ovens 3/10). Close the lid and leave the pilaf
untouched for 12 minutes.
At
the end of the 12 minutes, turn off the heat, place a paper towel under
the lid to absorb the excess moisture in the pot and let the pilaf rest
for at least 30 minutes before serving.
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