Dòmàtiz Pilàwi

Ingredients

• 2 medium onions onion (finely chopped; use one if you prefer a milder flavour)
• 2 tablespoons fresh butter (for frying the onions; use enough to coat the pan generously)
• 1 pint (approx. 570 ml) tomato juice (freshly made or store-bought; strain through a fine sieve or cheesecloth before use to remove pulp and seeds)
• 1 pint (approx. 570 ml) broth (a clear meat or chicken broth; use a good-quality stock if making from scratch is not possible)
• 1 to taste salt (add gradually and taste as you go)
• 1 pound (approx. 450 g) rice (use the best quality long-grain white rice you can find; rinse under cold running water until the water runs clear before using)
• 0.25 pound (approx. 115 g) fresh butter (for pouring over the finished rice; it should be heated until very hot and just beginning to foam)
• 1 pinch pepper (sprinkled over just before serving)

Instructions

1. 1Finely chop one or two onions — aim for small, even pieces so they cook uniformly. Strain your pint of tomato juice through a fine-mesh sieve or a piece of cheesecloth into a jug; discard any solids left behind. Having these prepared before you start cooking will make the process much smoother.
2. 2Place the pound of rice in a large bowl and cover with cold water. Swirl it around with your hand, then carefully pour off the cloudy water. Repeat this process three or four times until the water runs mostly clear. This removes excess starch and helps the rice cook up fluffy rather than sticky. Set the washed rice aside to drain in a sieve.
3. 3Place a wide frying pan or heavy-bottomed saucepan over a medium heat. Add the butter for frying and let it melt completely. Once the butter is foaming and hot, add the finely chopped onions. Spread them out in an even layer. Cook, stirring occasionally, until they turn a nice golden brown colour — this should take around 8 to 10 minutes. Do not rush this step; properly browned onions add a deep, sweet flavour to the final dish. Turn the heat down if they start to burn at the edges.
4. 4Transfer the browned onions into a large, deep saucepan if they are not already in one. Pour in the strained tomato juice and the same quantity (one pint) of broth. Add salt to taste — start with about half a teaspoon, as you can always add more later. Stir briefly to combine everything, then place the pan over a high heat and bring the liquid to a rolling boil.
5. 5Once the tomato and broth mixture is at a full boil, add the washed and drained rice. Stir once to distribute the rice evenly across the pan. Reduce the heat to low, so the liquid is just gently simmering — you should see small, lazy bubbles breaking the surface. Leave the rice to cook uncovered, without stirring, until all the liquid has been absorbed into the rice. This will take approximately 15 to 18 minutes. The surface of the rice will look dry and small steam holes may appear — this is the sign the liquid is nearly gone.
6. 6While the rice is finishing absorbing its liquid, place a small saucepan over a medium-high heat. Add the quarter pound of fresh butter. Watch it carefully — it will melt, then foam, and then the foam will begin to subside. You want it very hot and just at the point where it is starting to turn golden. Do not let it burn. This step should take about 3 to 4 minutes.
7. 7Once the liquid in the rice pan has been fully absorbed and the hot butter is ready, carefully pour the very hot butter evenly over the surface of the rice. It will sizzle and steam — this is normal and desirable. Using a fork (not a spoon), give the rice one single, gentle stir, turning it over just once to distribute the butter. Avoid over-stirring, as this will break up the grains and make the rice mushy.
8. 8Immediately place a tight-fitting lid on the pan. Reduce the heat to its very lowest setting, or move the pan to the coolest part of the stove (the 'hob' referred to in the original recipe is a warm resting area beside the fire). Leave the rice undisturbed for 15 to 20 minutes. This resting period allows the rice to finish steaming through, the grains to firm up, and the flavours to meld together. Do not lift the lid during this time.
9. 9Remove the lid and use a large spoon or fork to gently transfer the rice to a warm serving dish, fluffing it lightly as you go. Sprinkle a pinch of pepper evenly over the top and serve immediately while hot.