Levantine cuisine · Dough, Pasta & Rice

Ruz Ahmar

Deep red tomato rice with braised onions and baharat that colors every grain.

Ingredients · for 4 servings

• 300 g long-grain rice
• 2 onions
• 3 tomatoes
• 2 tbsp tomato paste
• 2 tsp baharat (Arabic spice blend)
• 4 tbsp olive oil
• 550 ml vegetable broth
• 1 tsp sugar
• Salt, pepper

Instructions

1. Wash the rice several times until the water runs clear, and let drain for 10 min; finely dice the onions and peel, seed, and dice the tomatoes.
2. Heat olive oil in a wide pot and sauté the onions over medium heat for 8 min, until soft and golden brown at the edges.
3. Add tomato paste and baharat and roast for 2 min, until the paste darkens and the sharp smell fades.
4. Stir in the diced tomatoes with sugar, salt, and pepper, and simmer uncovered for 6–8 min, until a thick, deep red sauce forms.
5. Stir in the drained rice, toast briefly for 1 min, pour in the hot broth, and let steam covered over lowest heat for 15 min.
6. Remove the pot from the heat, let rest for 8 min, fluff the rice loosely, and serve warm as a side dish or with yogurt.