TOMATO PERSIAN RICE (Polo Germez)

Food From Friends, Vegetables & Side Dishes

Yield: 8 servings

3 cups basmati rice, checked and rinsed
1 (28-ounce) can crushed tomatoes
3 cups water
1/2 cup canola oil
1 1/2 Tbsp salt
1/4 tsp ground saffron (optional)
1 large onion, chopped into small dice

1. Fill a 6-quart nonstick saucepan with rice, tomatoes, water, canola oil, salt, saffron, and onion. Mix together. Cover and bring to a boil over
high heat. Reduce heat to medium/low. Simmer for 10 minutes.

2. Uncover and place 2 paper towels (one on top of the other) over the rice. The ends will extend outside the pot. Replace the lid tightly. Reduce
heat to low and simmer for 30 minutes.

3. Turn off the heat and tilt the lid to allow the steam to escape so that the crunchy bottom does not become soggy.

4. Serve on a shallow platter, mounding the rice into a pyramid, and garnishing with the tadig.