Persian One Pot Tomato Rice – Dami Gojeh Farangi
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
449 kcal
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Course
Main Course
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Cuisine
Persian
Persian One Pot Tomato Rice – Dami Gojeh Farangi
Description
This Persian rice dish unites washed basmati rice with crushed large tomatoes, diced potatoes, and sautéed onions flavored with turmeric. The ingredients are combined in a pot with salt, cayenne pepper, and water, then simmered until most of the liquid evaporates. Wrapping the lid with a clean towel traps steam and allows the rice to cook evenly, resulting in tender grains possibly accompanied by crispy tahdig if olive oil is added before steaming.
The texture balances firmness in the potatoes with softness in the rice, while the turmeric adds a warm yellow hue and subtle earthy flavor. Serving it warm alongside yogurt or fresh herbs offers cooling contrast to the spicy notes.
Variations include using canned crushed tomatoes for convenience, adjusting water based on tomato juiciness, adding tomato paste for richer color, or incorporating minced garlic for depth of flavor. The dish benefits from careful turmeric usage to preserve a balanced taste profile. Adding olive oil before the final steam can create a desirable crispy bottom layer called tahdig, a prized texture in Persian cooking.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion finely chopped
- ½ teaspoon Turmeric
- 2 potato diced, medium sized
- 7 tomato crushed (See Notes, large
- 1 teaspoons salt
- ½ teaspoon cayenne pepper
- 2 cups basmati rice washed and drained
- 2 to 3 cups water
Instructions
- Heat vegetable oil in a pot over medium heat. Once hot, sauté onion until golden.
- Add in turmeric and stir. Add in diced potatoes, cook for 5 minutes.
- Add in crushed tomatoes, salt, cayenne, rice and 2 cups of water. Bring it to boil, turn the heat low and let it simmer until the excess water is almost evaporated.
- Take out a rice grain and check if it’s cooked. If the rice grain is still hard, add ½ cup water and let it simmer. Wrap the lid in a clean towel and put it on the pot. Let the rice steam for 10 minutes until fully cooked.
- Serve warm with yogurt or fresh herbs.
Notes
- Canned crushed tomatoes (14 oz) can substitute fresh tomatoes, requiring less added water.
- Add one to two tablespoons tomato paste if using fresh tomatoes to enhance color.
- Three to four minced garlic cloves can be added for extra flavor.
- To create crispy tahdig, stir in a couple tablespoons of olive oil before covering the pot to steam.
- Use turmeric sparingly to balance flavor while coloring the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 85g | 28% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Sodium | 604mg | 25% |
| Potassium | 657mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1897IU | 38% |
| Vitamin C | 32mg | 36% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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