1 In a saucepan, pour 1.5 liters (1.6 qt) of mineral water, season with salt, then add your tea infuser ball and turmeric. Bring to a boil for 7 minutes, then add your rice and cook over low heat for 20 minutes. Turn off the heat and let rest covered for 10 minutes.
2 Drain your rice while keeping the cooking liquid, then transfer it to a salad bowl. Add the olives, peppers, nasturtium leaves, and egg yolk. Season again to taste and adjust the seasoning.
3 In an earthenware dish suitable for oven use, place your 4 tomato halves, then fill them with your rice mixture. Chop some of the removed tomato flesh and arrange it around the halves, season with salt and pepper, add the garlic cloves, a generous drizzle of olive oil, and a little of the cooking liquid around them.
4 Place in a preheated oven at 180 °C (355°F) (gas mark 6) at mid-height for 30 minutes, then turn off the oven and let rest for another 15 minutes. These garden nasturtium leaves bring a peppery flavor that pairs beautifully with this excellent Camargue rice.
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