Ginger Roasted Tomatoes & Cardamom Pilaf is a vibrant, aromatic dish that brings together sweet, caramelized tomatoes with fragrant basmati rice infused with cardamom and warming spices. It’s a comforting yet elegant recipe that works beautifully as a main vegetarian dish or as a flavorful side for grilled vegetables or legumes.

Why You’ll Love This Recipe

This recipe delivers bold flavor with simple ingredients. The roasted tomatoes become jammy and slightly caramelized, enhanced by fresh ginger and a touch of spice. The cardamom-scented pilaf is light, fluffy, and perfectly balanced, making every bite fragrant and satisfying. It’s naturally vegetarian, easy to prepare, and ideal for both weeknight dinners and special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the ginger roasted tomatoes:
500 g ripe cherry tomatoes
1 tablespoon fresh ginger, finely grated
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili flakes
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon honey or maple syrup
1 tablespoon fresh lemon juice

For the cardamom pilaf:
250 g basmati rice
1 tablespoon olive oil or unsalted butter
1 small onion, finely chopped
3 green cardamom pods, lightly crushed
1 small cinnamon stick
2 whole cloves
1 bay leaf
500 ml vegetable stock
1/2 teaspoon salt
2 tablespoons fresh coriander, finely chopped
2 tablespoons toasted flaked almonds

Directions

1. Preheat the oven to 200°C (180°C fan).
2. In a large bowl, combine the cherry tomatoes, grated ginger, minced garlic, olive oil, cumin, coriander, chili flakes, salt, pepper, honey, and lemon juice. Toss well to coat evenly.
3. Spread the tomatoes in a single layer on a baking tray. Roast for 35–40 minutes until the tomatoes are soft, slightly blistered, and caramelized around the edges.
4. While the tomatoes are roasting, rinse the basmati rice under cold water until the water runs clear. Drain well.
5. Heat the olive oil or butter in a medium saucepan over medium heat. Add the chopped onion and sauté for 5–7 minutes until soft and translucent.
6. Stir in the crushed cardamom pods, cinnamon stick, cloves, and bay leaf. Cook for 1 minute until fragrant.
7. Add the drained rice and stir to coat the grains in the spiced oil. Cook for 1–2 minutes.
8. Pour in the vegetable stock and salt. Bring to a gentle boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
9. Remove from heat and let the rice stand, covered, for 5 minutes. Fluff gently with a fork and remove the whole spices.
10. Spoon the cardamom pilaf onto a serving platter. Top with the roasted ginger tomatoes and their juices. Garnish with chopped coriander and toasted flaked almonds before serving.

Servings and timing

Servings: 4 people
Prep time: 30 minutes
Cook time: 50 minutes
Total time: 1 hour 20 minutes

Variations

For extra protein, stir in a can of drained and rinsed chickpeas into the tomatoes before roasting.
Add a handful of baby spinach to the pilaf at the end of cooking for extra greens.
Swap cherry tomatoes for vine tomatoes cut into wedges for a deeper roasted flavor.
For a citrus twist, add a little orange zest to the rice before serving.
You can also include raisins or dried apricots in the pilaf for a subtle sweetness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the rice and tomatoes together or separate, depending on preference.

To reheat, sprinkle a tablespoon of water over the rice and warm gently in a covered pan over low heat, or microwave in short intervals, stirring occasionally until heated through.

This dish can also be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use brown rice instead of basmati?

Yes, but brown rice requires a longer cooking time and additional liquid. Adjust the stock and simmering time according to package instructions.

What does cardamom add to the dish?

Cardamom provides a warm, slightly sweet, and floral aroma that enhances the overall fragrance of the pilaf.

Can I make this dish vegan?

Yes. Simply use olive oil instead of butter and ensure your sweetener is maple syrup instead of honey.

Do I need to remove the whole spices before serving?

Yes, it’s best to remove the cardamom pods, cloves, cinnamon stick, and bay leaf before serving for the best texture.

Can I prepare the tomatoes in advance?

Yes, you can roast the tomatoes a day ahead and store them in the refrigerator. Reheat gently before serving.

How do I keep the rice fluffy?

Rinse the rice thoroughly before cooking and avoid stirring it while it simmers. Letting it rest after cooking also helps maintain fluffiness.

Is this dish spicy?

It has mild warmth from the chili flakes and ginger, but it’s not overly spicy. You can adjust the chili to taste.

Can I serve this as a main course?

Yes, it works wonderfully as a vegetarian main dish, especially when paired with a fresh salad or yogurt-based side.

What can I serve alongside this pilaf?

It pairs well with grilled vegetables, lentil dishes, or a simple cucumber and yogurt salad.

Can I use ground cardamom instead of pods?

Yes, use about 1/4 teaspoon of ground cardamom, but add it carefully as it has a stronger, more concentrated flavor.

Conclusion

Ginger Roasted Tomatoes & Cardamom Pilaf is a beautifully balanced dish filled with warmth, fragrance, and vibrant flavor. The combination of caramelized tomatoes and delicately spiced rice creates a comforting meal that feels both nourishing and special. Whether served as a centerpiece or a side, it’s a recipe you’ll return to again and again.

Print