One-pot rice with tomatoes is a simple vegetarian dish from persia for quick after-work cooking.
Wash rice in cold water and soak overnight with 1 teaspoon of salt. Make sure that the water covers about 1cm above the rice.
The next day, dice onions and sauté in a pan with a little olive oil over medium heat until glassy.
Add turmeric and turn once.
Add tomato paste and stir until flavors rise.
Remove Marzano tomatoes skins, puree and add to onions.
Add butter or ghee, season with salt and pepper to your desired taste, and bring to a boil once.
Add rice together with soaking water, mix everything well and simmer until the liquid has evaporated, stirring carefully every now and then. Once the liquid has evaporated, wrap the lid of the pan in a kitchen towel and place it on the pan. Steam for another 30 minutes, keeping the lid off, until a nice crispy crust forms on the bottom.