Cooks this dish for paying guests · Verified chef · Answers buyers directly
2 h 30 min total55 min hands-onServes 6Easy
This recipe has reached the top of the ladder
LEGEND → —Rice that finishes cooking inside the tomato, using only what the tomato gives it.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Beef tomatoes000 g
Green peppers000 g
Medium-grain rice000 g
Onion000 g
Parsley000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Choosing tomatoes that will not collapse
Scooping without piercing the shell
Packing the tin so nothing tips over
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 16 of the 20 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: judging how far to part-cook the rice — step 12 of 20.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Eleni Papadaki watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Salting and inverting the shells to drain
Potatoes wedged between as supports
Baking covered, then uncovered
How far to part-cook the rice before it goes in, and the oil quantity that most home versions cut in half.
Written by Eleni Papadaki. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
502 people cooked it, 84% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
One payment · Yours for good · No subscription
