Spicy Tomato & Potato Pilaf with Caramelized Onion & Carrot

Spicy Tomato & Potato Pilaf with Caramelized Onion & Carrot ingredients

• 2 tbsp olive oil
• 2 medium yellow onions
• 2 medium carrots
• 3 cloves garlic cloves
• 1 tbsp ginger
• 1.5 cups basmati rice
• 2 medium russet potatoes
• 14.5 oz diced tomatoes
• 2.5 cups vegetable broth
• 1 tbsp tomato paste
• 1 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro

How to make Spicy Tomato & Potato Pilaf with Caramelized Onion & Carrot

1. Caramelize Onions & Carrots: Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-low heat. Add the 2 thinly sliced yellow onions and 2 thinly sliced carrots. Cook slowly for 15-20 minutes, stirring occasionally, until the onions are deeply golden brown and caramelized, and the carrots are very tender and sweet. This slow cooking develops deep flavor.
2. Add Aromatics: Push the caramelized onions and carrots to one side of the pot. Add the 3 minced garlic cloves and 1 tablespoon grated ginger (if using) to the cleared space. Cook for 1 minute until fragrant, then stir them into the onions and carrots.
3. Toast Spices & Rice: Add 1 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/4 teaspoon turmeric powder, and 1/2 teaspoon red pepper flakes to the pot. Stir constantly for 30 seconds until the spices are fragrant. Then, add the 1.5 cups of rinsed basmati rice and stir well to coat the grains with the spices and oil. Cook for 2-3 minutes, toasting the rice slightly.
4. Incorporate Tomatoes & Potatoes: Stir in the 14.5 oz can of undrained diced tomatoes, 1 tablespoon tomato paste, and 2 medium diced russet potatoes. Mix gently to combine all ingredients.
5. Add Liquid & Season: Pour in the 2.5 cups of vegetable broth. Add 1 teaspoon salt and 1/2 teaspoon black pepper. Bring the mixture to a rolling boil over medium-high heat, stirring once.
6. Simmer the Pilaf: Once boiling, reduce the heat to the lowest setting, cover the pot tightly with a lid, and simmer for 20-25 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this time.
7. Rest & Fluff: Remove the pot from the heat and let it rest, still covered, for 10 minutes. This allows the steam to finish cooking the rice and helps it to fluff up perfectly.
8. Serve: Uncover the pot, gently fluff the pilaf with a fork, mixing in the caramelized onions and carrots. Garnish with 2 tablespoons of fresh chopped cilantro and serve warm as a hearty main dish or a flavorful side.

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