This vegetarian classic is most delicious when summer tomatoes are at their peak and abundant. Obviously, the recipe can be adapted to accommodate a variety of seasonal vegetables.
- 2 cups basmati rice
- 1 cup red tomatoes diced
- ¼ g saffron
- 4 Tbsp butter
- 4 Tbsp olive oil
- 20 curry leaves
- 1 two-inch cinnamon stick
- 5 cloves
- 2 cups chopped onions
- 1 tsp cumin, ground
- 2 tsp coriander, ground
- 1 green Bell pepper, diced
- Salt and pepper to taste
- 2 cups Roma beans, cooked OR white beans, cooked
- 4 cups assorted small tomatoes
Put the rice in a colander and rinse under running water. Pour into a bowl and cover with warm water. Drain after 20 minutes.
Meanwhile, purée the red tomato in a blender. Set aside.
Infuse the saffron in 2 Tbsp boiling water. Set aside.
Heat the butter and oil in a large pan on medium-high heat. Brown the curry leaves, cinnamon and cloves for 15 to 20 seconds. Add the chopped onion and sauté for 3 minutes.
Add the cumin, coriander and diced green pepper. Sauter 2-3 minutes more. Incorporate the drained rice and continue to sauté for another 2 minutes.
Incorporate the saffron and its infusion. Add the tomato purée and mix continuously until the rice is once again dry.
Pour 2 cups of boiling water on the rice. Add the beans, salt and pepper to taste. Bring to a boil.
Spread the small tomatoes on the rice when it begins to swell. Cover and reduce to low heat. Cook for 20 minutes, then turn off the heat and let rest for at least another 20 minutes before serving.