Pilaf with Tomato Paste
Rich, comforting Eastern European-style flavor with new notes! Pilaf with tomato paste is a familiar dish in a brighter version. It’s tasty with any meat - beef, pork, or chicken. Quick to make, perfect for a family lunch or dinner, aromatic and appetizing.
Updated : 02 February, 2026
Easy
About 20 min.
Ingredients
700 grams
Veal
1
Onion
1
Carrot
1 cup
Rice
2 cup
Water
2 tablespoon
Tomato paste
20 grams
Vegetable oil
1
Laurel leaf
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make pilaf with tomato paste in a skillet? Prepare the needed ingredients. I’m making pilaf with veal - it cooks quickly because it’s young meat. But you can also use beef, pork, or chicken. I’m using parboiled long-grain rice; it turns out fluffy. You may add garlic if you like.
Step 2
Cut the meat into small pieces. Heat the skillet until hot and add a little vegetable oil. Add the meat and fry for 7-10 minutes until it starts to brown.
Step 3
Meanwhile, prep the vegetables. Peel the onion and carrot and rinse. Finely chop the onion and grate the carrot on a coarse grater.
Step 4
Add the onion and carrot to the meat. Add the tomato paste. Stir, cover, and cook over low heat for 20-30 minutes, until the meat is tender. Add a little water if needed.
Step 5
Rinse the rice several times in cold water. Then drain all the water.
Step 6
Add the rinsed rice to the meat. Pour in hot water (about 2 1/4 cups / 530 ml per 1 cup / 200 g rice, or enough to cover the rice). Season with salt and spices to taste. For aroma, you can add a bay leaf. Bring to a boil. Cover and cook on low heat for 15-20 minutes. The rice should become tender and absorb all the water.
Step 7
Stir the finished dish, portion onto plates, and serve hot.
Step 8
Enjoy!
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