Turkish Handkerchief Rice (Tomato Pilaf)

Bringing tomato juice, butter and spices to a boil.

Handkerchief Rice is an apt term for this pilaf. You really will use a handkerchief for steaming. Preferable is one you don't mind slightly staining.

Despite the brevity of the ingredients list, the process for cooking the tomato pilaf sounds perhaps laborious. It's not too bad even if your schedule is tight and worth every miniscule bit of effort. We'll start with 1 cup of long or medium grain white rice (basmati is our personal  choice), placed in a large bowl with 2 t. salt. Cover the rice by at least 1/2" with very hot or boiling water. Set aside until the water cools completely. Drain the rice, wash it well under cold water and drain again. Once again, set aside. Bring to a boil in a heavy saucepan 2 cups tomato juice or low-sodium V-8 juice, 1 t. salt, 1 T. butter, 1 dried red chili torn into pieces and 2 bay leaves. A cinnamon stick is optional but effective. Once all is boiling add the rice, stir well, COVER and BOIL over high heat for 2 minutes. Now lower the heat as much as possible and cook until the rice absorbs all the liquid. Turn off the heat, uncover the pot, place a clean handkerchief over the top, replace the lid and let stand - off heat - for 30 minutes. Serve soon after, fluffing the rice with a fork to separate grains.

above two photos: Turkish Tomato Rice Pilaf plated with simmered lentils, braised cabbage, pickled peppers, yogurt and a radish and feta cheese salad.

A Winter Salad: combine diced cucumber, red onion and watermelon radishes with good olive oil, salt and black pepper and white wine vinegar (sherry or champagne vinegars are also nice here) and mix well. Crumble in feta cheese to taste. Acceptable substitutions might include regular white onions or shallots instead of the red onions and plain red radishes (or even daikon, peeled) should watermelon variety be unavailable.

The tomato rice pilaf is savory enough to serve as a vegetarian entree, with just pickles and yogurt as accompaniments.