Feeds: 4
Ingredients 2 tablespoons olive oil
1 onion finely chopped
1 tbsp garlic, diced
1 tbsp tomato paste
.5 tsp turmeric
.25 tsp chili powder
.25 tsp paprika
3 C potatoes, cut into small cubes
1 (14oz) can diced tomatoes
1 tsp salt
2 C basmati rice rinsed and drained
2.5 C unsalted vegetable stock*
*If you are using bullion cubes instead of fresh stock, reduce salt to .5 tsp or less
Instructions 1. Fry onion and garlic in oil medium-large sauce pan until garlic is starting to turn golden. Add in turmeric, tomato paste, chili and paprika and cook for 1-2min until fragrant and tomato paste starts going dark red.
2. Add in potatoes, and cook for 5min, stirring often.
3. Add in tomatoes, salt, rice and vegetable stock. Bring to boil, reduce heat to low simmer and cover with lid. Cook 15min.
4. Turn off heat, tuck clean dishcloth under pot lid to absorb excess moisture and let cool on stove for additional 10min. If you like the bottom of your rice to be crispy to form a tahdig), add a few tablespoons of olive oil to rice after turning off heat.
5. Serve warm, ideally with some mint cucumber yogurt sauce
**If you would like to add additional protein to this dish, you can add a can of rinsed and drained white navy beans to the rice with the potatoes.
