Persian Tomato Rice was one of my favorite dishes my mom would make for us growing up. I finally learned how to make it myself, so I wanted to share it with you guys.

Total prep/cook time: about 30-40 minutes

What you need:

(this made about 4 ish servings)

• 2 cups of Jasmin rice (or Basmati rice)
• 3 cups of water (I do a 1.5 to 1, water to rice ratio for Jasmin)
• 1 can of diced tomatoes
• 1 onion, chopped
• Olive oil
• Tumeric (about one teaspoon, I tend to use a little bit more because I love tumeric)
• Other spices: I use paprika, pink salt, black pepper, parsley, garlic salt and a little bit of chili pepper

Traditionally people like to add chopped potatoes or for some extra spice you can add chopped jalapenos.

Let’s Get Cooking

Start by heating up a pot on the stove to about medium/high heat and add in the olive oil. Put in enough so that the whole bottom of the pot is covered.

Once it starts to get hot, add in and start to saute the chopped onions until they start to get golden.

**BONUS** if you want to add chopped potatoes you can do that here, let them cook for about 5 mins. For some extra spice, you can also add in chopped jalapenos.

From here, you can start to add in all your spices.

By now you should be getting some nice smells going. mmmm. Now you can add in your canned tomatoes (drain first).

Next, add the water and rice. Again, I do 1.5 cups of water to 1 cup of rice ratio, for Jasmin rice.

Be sure to cover the pot/wrap the lid with a clean tea towel (or if you don’t have one a paper towel works).  From here, you will want to bring it to a boil and then lower the heat and let it simmer until most of the water is evaporated. Continue to let it steam until the rice is fully cooked.

And there ya go! Persian Tomato Rice, all done! I like to serve this rice with chicken, but you can do veggies, cucumber & tomato salad or keep it traditional with yogurt and herbs (like greek yogurt mixed with dill + chopped cucumbers and flatbread to dip in. YUM)