2.5 lb fresh skinned tomatoes
1 pinch saffron
2 0z toasted pistachios
4 cloves garlic
2 inch piece of ginger
2 fresh red hot chilies
1 tsp cumin seeds
1 tsp fenugreek
1 can coconut milk
2 cups Jasmine rice
Cook rice according to package directions, The rice cooker is perhaps the easiest method.
Make a x on the core of each tomato and place in boiling water to remove the skins for 45 seconds.
Cover the saffron with ½ cup of the boiling water and set aside to infuse.
Peel and finely chop the garlic, ginger and chilies.
Pour some olive oil into a saucepan. Add the diced onion and spices, then add the tomatoes coconut milk and saffron water. Cover and simmer for 20 minutes.
Season to taste, top with toasted pistachios and serve with fluffy Jasmine rice