Kateh Estamboli (Rice With Tomatoes and Potatoes)

I love cooking but often don't have much time so the recipes I select or adapt are fairly quick and easy. We eat mostly vegetarian and are always looking for new ways to use the veggies that grow in our garden or show up in our CSA bin. My kids mostly eat "deconstructed" versions of our food (I keep some key components out for their more plain meal).

www.washingtonpost.com/recipes/kateh-estamboli/17497/

¼ cup olive oil

1 leek, white and light green parts only, halved and thinly sliced

1 yellow onion, diced

2 teaspoons kosher salt, plus more as needed

½ teaspoon ground turmeric

1 large Yukon Gold potato (about 8 ounces), peeled and cut into ½-inch cubes

3 cups chicken broth or water (or a combination)

Freshly ground black pepper

3 large tomatoes (about 1 ½ pounds), diced

2 large cloves garlic, minced or grated

1 ½ cups basmati rice, rinsed until the water runs clear, then drained

¼ teaspoon ground saffron

2 tablespoons unsalted butter, cubed (may substitute olive oil)

Directions at washingtonpost.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer