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Ginger Roasted Tomatoes & Cardamom Pilaf

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A fragrant basmati rice pilaf infused with cardamom and warm spices, topped with sweet, jammy ginger-roasted tomatoes for a vibrant and comforting vegetarian dish.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting and Simmering
  • Cuisine: Fusion
  • Diet: Vegetarian

Ingredients

  • For the ginger roasted tomatoes:
  • 500 g 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 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, chopped
  • 2 tablespoons toasted flaked almonds

Instructions

  1. Preheat oven to 200°C (180°C fan).
  2. Toss cherry tomatoes with ginger, garlic, olive oil, cumin, coriander, chili flakes, salt, pepper, honey, and lemon juice.
  3. Spread on a baking tray and roast 35–40 minutes until soft and caramelized.
  4. Rinse basmati rice under cold water until clear. Drain.
  5. Heat oil or butter in a saucepan. Sauté onion 5–7 minutes until soft.
  6. Add cardamom pods, cinnamon stick, cloves, and bay leaf. Cook 1 minute until fragrant.
  7. Add rice and stir 1–2 minutes to coat.
  8. Add vegetable stock and salt. Bring to a boil, then cover and simmer 15 minutes.
  9. Remove from heat and rest 5 minutes. Fluff with a fork and remove whole spices.
  10. Serve pilaf topped with roasted tomatoes and juices. Garnish with coriander and toasted almonds.

Notes

  • Rinse rice thoroughly to keep it fluffy.
  • Remove whole spices before serving.
  • Roasted tomatoes can be made 1 day ahead.
  • Store refrigerated up to 3 days or freeze up to 1 month.
  • Adjust chili flakes to control heat level.

Nutrition

Find it online: https://savorymomskitchen.com/ginger-roasted-tomatoes-cardamom-pilaf/