Persian tomato rice

Persian tomato rice
  • 45

    min prep time
  • 45

    min cook time
  • 4-6



  • 2 cups long-grain basmati rice
  • 5 tbsp olive oil
  • 2 medium onions, finely chopped
  • 4 Yukon gold potatoes, peeled and cubed
  • 3 cloves garlic, minced
  • 2 ¼ cups of Stefano marinara sauce  
  • 1 pinch of saffron threads (about 8 threads)
  • Salt and pepper to taste


  1. In a medium bowl, wash the rice thoroughly using lukewarm water, swirling vigorously with your fingers and changing the water at least 5 times until the water runs much clearer.  Cover the rice with fresh lukewarm water and let it soak for 30 minutes.
  2. Meanwhile, in a large non-stick pot, heat olive oil on medium-heat and cook onion until translucent.
  3. Add potatoes and garlic and cook for an additional 10-12 minutes, stirring occasionally. Season with salt and pepper to taste.
  4. Add 2 ¼ cups of marinara sauce to the pot and saffron and mix until well combined.  
  5. Drain the rice in a colander and add it to the same pot as well as 1 1/2 cups of water and 2 tbsp of olive oil. Stir well.
  6. Bring the rice to a simmer and reduce to low, cover with a lid lined with a paper towel or clean dish towel.  Cook on low heat for an additional 30-35 minutes.  
  7. Once ready, gently fluff the rice before serving it on a large platter.  Serve with plain Greek-style yogurt or a fresh tomato-cucumber salad with lemon vinaigrette.  

other recipe

you might like