Saffron Rice Tomatoes


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A party special eye catching Saffron rice tomatoes recipe with the rice cooked with saffron or kesar and then sprinkled with coriander leaves, olive oil and chopped garlic. This rice mixture is spooned into the tomatoes and served on a bed of steamed flavourful rice decorated with mint sprigs.

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Saffron Rice Tomatoes recipe - How to make Saffron Rice Tomatoes

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12 mini tomatoes such as yellow, orange an red Holland , tops cut, seeded
1 cup long grained rice (basmati rice)
1 pinch saffron (kesar) strands
2 tbsp olive oil
1 clove garlic (lehsun), chopped
1 spring flat leaf parsley, chopped
salt and pepper to taste

  1. In a medium sauce pan, place the rice with just enough water to cover plus a quarter inch. add the saffron and bring to a boil, lower the heat to a simmer and cover, do not stir. let cook, and check often to see if the water has consumed, if necessary add more. once the rice is done add the olive oil and the chopped garlic, stir and bring the heat
  2. Mix in the chopped parsley. sal; and pepper to taste. spoon the mix into the tomatoes and serve on top of the remaining rice

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This recipe was contributed by setseeani on 22 May 2002

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