Recipe - Fragrant Pilaf

3 lg Ripe tomatoes
1 teaspoon Black mustard seeds
2 tablespoon Olive oil
2 Garlic cloves, minced
1 Bay leaf
One half teaspoon Turmeric
1 cup Basmati rice, uncooked
3 cup Vegetable broth
2 cup Chickpeas, cooked
One fourth cup Cilantro
1 pn Cayenne

Plunge the tomatoes into boiling water for 30 seconds. Remove with a
slotted spoon & transfer to a bowl of iced water. Remove from the water &
slip off their skins. Chop the tomatoes & set aside. In a large pot, saute
the mustard seeds in the oil over a medium heat until they begin to sputter
& pop. Add the garlic, bay leaf, turmeric & rice, stirring until the rice
becomes translucent, 2 minutes. Add the tomatoes & reduce the heat to a
simmer for 3 minutes. Add the broth, bring back to a boil, reduce heat
again & simmer for 10 minutes. Add the chickpeas & cook another 5 minutes.
Remove from the heat, add the cilantro & allow it to steam, covered, for 5
minutes. Remove the bay leaf, fluff with a fork, stirring in the cilantro.
Season with cayenne & serve.