| Prep: 30 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 3g | 0g | 52g |
| sugars | fibre | protein | salt |
| 10g | 3g | 6g | 0.60g |
Why I Love Saudi Arabian Stuffed Tomatoes with Rice and Herbs
I come from a lineage of food enthusiasts with family recipes that traverse the Atlantic. The diverse influence on the recipes I share here on Your Gourmet Guru is testament to that. Today’s recipe is no different. I’m excited about the Stuffed Tomatoes with Rice and Herbs, a dish that takes a delightful detour all the way to Saudi Arabia. Not typical to my usual choices, but indicative of my love for exploring different cuisines throughout the world. Discovering this recipe brought back lovely memories of when I first stumbled upon Yotam Ottolenghi’s cookbook, Ottolenghi. His style of Middle Eastern cooking lent considerable inspiration for this recipe.
The Journey of Taste
One can tell a whole lot about a region from its food, and this delicious recipe is no exception. Stuffed Tomatoes with Rice and Herbs, just the name itself brings a burst of flavors; Fresh and vibrant tomatoes filled with fragrantly spiced basmati rice – the mingling of tastes create an element of surprise with each bite. The combination of herbs and spices reminisce the flavors of a traditional Saudi Arabian dish called Kabsa. This dish could easily work well as a striking companion to a simple grilled fish or as a hearty vegetarian main course.
Recreating a Memory
One of the reasons I love this recipe is its ability to whisk me away to a warm Arabian night, strolling through a busy market (or Souk as they’re locally known) where the air is pregnant with enticing aromas of exotic spices. Translating that adventure onto a plate is akin to reliving a memory. All this is done with a dish that seamlessly fits into my love for New England and Irish food – simplistic, comforting, yet absolutely delicious.
The ritual of carving out ripe tomatoes, filling them with the distinct amalgamation of fragrant rice and herbs, and finally baking them to a tender perfection, turns cooking this dish into a heartwarming experience. Also, the delicious aroma that fills the kitchen while this hypnotic dish comes together has known to awaken the culinary maestro in my fiancé, Laura – a rare, but highly welcomed sight.
An Old Flavour In a New Form
Not shy of dominating a special occasion, the Stuffed Tomatoes with Rice and Herbs can easily become your go-to recipe for a dinner party. It not only lends itself to a visually stunning dish but brings a bold, unique taste to the table, easily earning its spot on your gourmet repertoire.
What You’ll Need
- 12 large ripe tomatoes
- 2 cups of basmati rice, rinsed and drained
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of ground turmeric
- 2 tablespoons of finely chopped fresh parsley
- 2 tablespoons of finely chopped fresh cilantro
- 2 tablespoons of finely chopped fresh mint
- 4 cups of vegetable stock
- Salt to taste
- Black pepper to taste
Method
Step One
Start by preheating your oven to 375 degrees Fahrenheit. Meanwhile, cut the tops off the tomatoes and scoop out the insides. Be careful not to break the outer shell of the tomatoes. Set the scooped-out insides aside for later use.
Step Two
Heat the olive oil in a large pan over medium heat. Add the finely chopped onion and minced garlic to the pan and cook until they become soft and translucent. This usually takes about 5 minutes.
Step Three
Add the rinsed basmati rice to the pan, along with the ground coriander, cumin, and turmeric. Stir everything together to ensure the rice is evenly coated with the spices.
Step Four
Next, chop the scooped-out tomato insides and add them to the pan. Pour in the vegetable stock as well. Bring the mixture to a simmer and let it cook until the rice is tender. This should take about 15-20 minutes. You may need to add more stock if the rice is not yet cooked and the mixture is dry.
Step Five
Once the rice is cooked, remove the pan from the heat and stir in the finely chopped fresh parsley, cilantro, and mint. Season the filling with salt and black pepper to taste.
Step Six
Now you can stuff the tomatoes with the rice mixture. Place the tomatoes in a baking dish, and fill each one with the rice mixture until they are all filled.
Step Seven
Place the baking dish in the preheated oven and bake the tomatoes for about 30 minutes, or until the tomatoes are soft and the tops are slightly crispy. Serve the Stuffed Tomatoes with Rice and Herbs hot, and enjoy!
