Tomato Rice Pilaf - Domatesli Pilav

Tomato Rice Pilaf - Domatesli Pilav is a simple side dish made with rice, fresh summer tomatoes, butter, olive oil, and a bit of seasoning. It’s easy to make and pairs perfectly with Grilled BBQ Chicken Thighs, Turlu - Mediterranean Roasted Vegetables, or a bowl of Greek Lettuce Salad (Maroulosalata).

The tomatoes give the rice a warm reddish color and a mild, slightly sweet flavor that makes it more interesting than plain rice. The grains turn out soft and fluffy without sticking together, and the whole dish is ready in under half an hour.

Jump to:

• Ingredients You'll Need
• How to Make Domatesli Pilav - Tomato Rice
• Rice-to-Liquid Ratios and Cooking Times
• Recipe Tips From the Chef
• Variations
• Using a Rice Cooker or Instant Pot
• What to Serve with Tomato Rice Pilaf (Domatesli Pilav)
• Recipe FAQs
• Related Recipes
• Tomato Rice Pilaf - Domatesli Pilav

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Rice - Baldo, a chubby, short-grain rice grown in Turkey, is the best option for making Domatesli Pilav. It is extremely starchy and can absorb lots of moisture. This type of rice is very creamy and tender, but also keeps its shape well when cooked. Alternatively, you can use Italian arborio rice.

• Tomatoes - Ideally, use ripe fresh summer tomatoes, but tomato puree made with tomato paste and water works well too!

• Butter and olive oil - I use a mixture of butter and good quality olive oil, but you can use only olive oil for the vegan/dairy-free options. Butter gives a richer taste; olive oil keeps it light.

• Seasoning - Use the amount of salt and pepper stated in the recipe as a guide and adjust it to your taste. Sugar helps balance the acidity from the tomatoes. You can skip it or reduce the amount.

How to Make Domatesli Pilav - Tomato Rice

Place the rice in a sieve and wash it under running cold water until the water from the rice runs clear. This is necessary to help the grains stay separate and give the rice a fluffy texture. Let it soak for 15–20 minutes if you can.

Grate fresh tomatoes or blend them if you’d like a smoother texture. If using tomato paste, dissolve it in a bit of hot water.

Heat butter and oil in your pot over medium heat. Add your tomato, and cook for a few minutes until it smells mellow and the liquid reduces slightly.

Drain the rice, and add it to the pot. Stir gently for a minute so every grain gets coated in that tomato mix. Pour in hot water or stock plus salt (and sugar if using).

Bring to a gentle simmer, then turn heat very low, cover, and let cook 12–18 minutes, or until the liquid is absorbed and rice is tender. Turn off the heat, leave the pot covered for another 8–10 minutes. Fluff with a fork before serving.

Rice-to-Liquid Ratios and Cooking Times

• If rinsed only: use about 1¾–2 cups liquid per cup of rice.

• If soaked: reduce to 1–1⅓ cups liquid per cup rice.

The shorter cooking time and lighter texture come when rice has soaked; unsoaked rice needs a bit more water and a bit more patience.

Recipe Tips From the Chef

• Using the right type of rice for a good pilaf is essential- Baldo, a chubby, short-grain rice grown in Turkey, is the best option, along with tosya and osmancik.

• Place the rice in a sieve and wash it under running cold water until the water from the rice runs clear. This step is necessary if we want a fluffy-flaky texture.

• When you add the liquid to the rice, stir just enough to combine, and don't open the lid while cooking.

• When the rice is cooked, let it rest for 10-15 minutes with the lid on. Cover with a clean kitchen towel or cloth to keep it warm. Gently fluff the rice with a fork before serving.

Variations

Fresh Tomato vs Paste

Fresh tomatoes give a looser texture and brighter taste. Tomato paste (diluted in water) adds richer color. Try 1–2 tablespoon paste with about ½ cup water per 1½ cups rice.

Bulgur Swap (Tomato Bulgur Pilaf)

Use medium bulgur instead of rice (use slightly less liquid) and cook until tender.

Add-Ins

Sauté a green pepper, mix in some cooked leftover roast chicken or lamb, use vegetable or chicken stock instead of water, or try a bay leaf or whole peppercorn for extra aroma.

Dairy-Free / Vegan

Skip butter, use olive oil, and cook with vegetable stock, same method, just lighter.

Using a Rice Cooker or Instant Pot

• Rice cooker: Sauté the tomato and rice separately, then move to the cooker. Add liquid (same ratio) and run the usual cycle. Let it rest inside for about 8 minutes before fluffing.

• Instant Pot / pressure cooker: Sauté in pot using sauté mode, add boiling stock or water (adjust amount if soaked), seal and cook on high pressure for 1–2 minutes, then natural release for 10 minutes.

What to Serve with Tomato Rice Pilaf (Domatesli Pilav)

Serve alongside grilled meats, roasted vegetables, yoghurt, or a bowl of Patlıcan Salatası - Smoky Turkish Eggplant Salad. It’s a blank canvas that plays well with lots of Turkish dishes, especially with Etli Taze Fasulye Yemegi - Green Bean Stew with Meat.

Domatesli Pilav is delicious enough to eat on its own or just with a bowl of Creamy Cucumber Dill Salad or Cacik (Turkish Yogurt With Cucumbers). Alternatively, you can mix in diced vegetables, chickpeas, or leftover Dutch Oven Roast Chicken meat and turn it into a delicious meal.

Recipe FAQs

Related Recipes

For more delicious rice side dish recipes, why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this delicious Turkish side dish, "Tomato Rice Pilaf - Domatesli Pilav", as much as you enjoy eating it! 🙂 

Bon appétit! / Afiyet olsun!