KCB 5.6: Baked Tomatoes Stuffed with Rice and Green Peas

1. Clean, wash, and drain the rice.

2. Heat 4 tablespoons (80 ml) of ghee or oil in a heavy 2-litre/quart saucepan over moderate heat. When the ghee is hot, add the whole cloves, cinnamon stick, bruised cardamom pods, and almonds. Stir-fry for 30 seconds or until the almonds are golden. Bring the water to a boil in another pan.

3. Add the rice to the spice and nut mixture and stir-fry for about 2 minutes or until the rice is whitish.

4. Add the boiling water to the rice and nut mixture; add the peas and 1 teaspoon (5 ml) of salt. Stir, raising the heat to high and bringing the water to a full boil. Immediately reduce the heat to low, cover with a tight-fitting lid and, without stirring, simmer for 15 to 20 minutes or until the rice is dry and tender. Fluff the rice with a fork and (if desired) remove the whole spices.

1. Preheat the oven to 180°C/355°F.

2. Cut a thin slice off the top of each tomato and set the slices aside. With a teaspoon, scoop out the seeds and pulp, leaving a 1/2 cm (1/4-inch) thick case, and set them aside. Chop or blend the tomato pulp and force it through a strainer. Collect the pulp and discard the seeds.

3. Heat 1 tablespoon (20 ml) of ghee or oil in a 1-litre/quart saucepan over medium heat. When hot, drop in the minced ginger and fry until brown. Add the tomato pulp, 1/2 teaspoon (2 ml) salt, and turmeric and cook for 5 minutes or until the pulp is reduced to a thick puree.

4. Stuff the tomatoes with the savoury rice-filling and pour a teaspoon of the thick tomato sauce into the opening of each tomato. Replace the tops of the tomatoes.

5. Set the tomatoes in a glass casserole dish and bake them in the oven at 180°C/360°F for 10 or 15 minutes. Serve hot.