Turkish Rice Pilaf with Tomatoes and Greens
A delicious rice pilaf layering savory and tart flavors such as lemon, sumac, tomatoes and onions.
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Servings:
Ingredients
Rice Pilaf
- 3 tablespoon olive oil
- 1 white onion, (sliced thinely)
- 2 teaspoon sumac
- 1 bay leaf
- 1 tablespoon fresh thyme, (minced)
- 1 tsp red chili, (such as thai pepper, minced)
- 4 cloves garlic, (minced)
- 12 oz canned chopped tomatoes
- 3 cups greens, (such as spinach, collards, or kale, chopped roughly)
- 1 cup long grain rice, (jasmine or basmati)
- 2 cups boiling water
- salt and cracked pepper (to taste)
Yogurt Lemon Sauce
- 1 clove garlic, (minced)
- 1 lemon, (juiced)
- 2 tablespoon greek yogurt
- salt, (to taste)
- fresh mint, (for topping)
Instructions
- Start by bringing a large saute pan or sauce pan to medium heat and add the olive oil, onions, sumac, and a pinch of salt and pepper. Saute the onions for about 5 minutes or until lightly translucent.
- Next, add the bay leaf, thyme, red chili, garlic, and tomatoes and cook for 3-4 minutes until the tomatoes reduce slightly. Then add the chopped greens, cover and cook for another 2-3 minutes and then stir the wilted greens into the sauce.
- Add the rice and boiling water, season with a pinch of salt, and bring back to a boil. Then cover the pan and cook on low heat for 15 minutes. After 15 minutes, keep the lid on the pan and turn off the heat and let sit for about 5-10 minutes to steam. Uncover and fluff the rice.
- While the rice is cooking make the yogurt lemon sauce. Combine the garlic, lemon juice, yogurt and salt and mix well. Serve on top of the rice pilaf with some chopped mint.
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