Tomato Pilaf

While many of my recipes are products of meticulous research, testing and adaptations, there are a few that come together rather spontaneously but just as good.  With half a carton of leftover chicken stock in the fridge, a few tomatoes that need using up, an onion, some dried spices and a few pantry staples, I whipped up a tomato pilaf in a casserole dish for dinner the other night.  A simple, tasty rice dish that makes you smile, perfect on its own or served with your choice of meat, fish and vegetables.  Pilaf is best made with basmati rice, which cooks quickly and absorbs all the goodness of the stock and flavours you add with the grains remaining fluffy and separate.  I buy extra long grain aged basmati rice for their fragrant, nutty flavour as well as appetising appearance.

Serves 4

INGREDIENTS

• 1 cup basmati rice
• 1 tablespoon vegetable or olive oil
• 1 medium onion, about 120g / 4¼oz, finely chopped
• 1 cinnamon stick
• 2 cardamom pods, bruised
• 2 cloves
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 3-4 tomatoes, about 350g / 12oz, chopped
• ½ teaspoon sea salt
• 1½ cups chicken or vegetable stock
• ¼ cup currants
• ¼ cup slivered or sliced almond, toasted
• a handful of basil leaves, for garnishing (optional)

METHOD

1. In a shallow casserole dish, heat oil on medium high.  Add onion, cinnamon stick, cardamom pods and cloves.  Sauté for 1-2 minutes until onion is browned lightly.  Add ground cumin and coriander.  Continue to cook, stirring, until fragrant.
2. Add tomatoes.  Cook, stirring, for 2-3 minutes until softened.
3. Add rice.  Stir to combine with the tomato and onion mixture.
4. Add stock and salt.  Bring to a gentle boil.  Let it cook, uncovered, for about 10 minutes, or until most of the liquid has evaporated and little craters appear on the surface of the rice.  Reduce heat to low.  Cover the pan and simmer for another 5 minutes.
5. Uncover and top rice with currants and almond.  Turn off the heat and let it rest, covered, for 5 minutes. 
6. Discard the cinnamon stick.  Fluff up the rice with a wooden spoon.  Garnish with basil leaves (optional).