West African·Side Dish
Basmati Jollof Rice
A foolproof take on West Africa's iconic rice dish, featuring a vibrant tomato-pepper base, warm aromatic spices, and perfectly fluffy, separate grains of Basmati rice.
Prep
15m
Cook
40m
Total
55m
Serves
6
Method
- 01
Place the tomato, red bell pepper, habanero pepper, Fresno chili, garlic cloves, minced ginger, and cold water in a blender. Blend on high for about a minute until completely smooth; set this 'smoothie' aside.
Watch · 0:32
- 02
Heat olive oil in a large pan with a tight-fitting lid over medium heat. Add the diced red onion and a pinch of salt; cook, stirring, for 4-5 minutes until translucent. Clear a space in the center, add the tomato paste, and cook for 2 minutes to toast and caramelize it.
Watch · 1:28
- 03
Stir in the smoked paprika, curry powder, cumin, black pepper, turmeric, and dried thyme. Cook for 2 minutes to toast the spices, then turn off the heat. Add the raw rice and stir thoroughly for several minutes until every grain is evenly coated in the oil and tomato mixture.
Watch · 2:37
- 04
Add the bay leaf and chicken bouillon paste to the rice. Carefully pour in the blended tomato-pepper liquid. Stir well and turn the heat to high.
Watch · 4:00
- 05
Once the mixture starts to simmer, do not stir. Cover the pan with a tight-fitting lid, reduce the heat to medium-low, and simmer for exactly 20 minutes. After 20 minutes, turn off the heat and let the pan rest, covered, for another 12 minutes—do not lift the lid during this time.
Watch · 4:47
- 06
Uncover the pan and use a fork to gently fluff the rice, breaking up any clumps and lifting from the bottom to the surface. Transfer to a serving dish and garnish with sliced green onions and fresh cilantro.
Watch · 5:25
From Chef John
“You are after all the administration of this rice lubrication.”
“Do not under any circumstances let some splash out onto your stove like I did.”
“We totally nailed the texture.”