Persian Tomato Rice (Dami Gojeh Farangi)
Persian Tomato Rice is a flavorful and aromatic dish that’s easy to prepare and perfect for any occasion. Combining basmati rice with ripe tomatoes, fragrant spices, and optional saffron, this dish delivers a comforting taste of Persian cuisine. Whether served as a side or main course, it pairs well with grilled meats, stews, or fresh salads.
Ingredients
- 1 cup basmati rice
- 2 medium tomatoes diced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 1 tablespoon oil vegetable or olive oil
- 1 cup water or as needed
- 1 teaspoon salt adjust to taste
Optional:
- A few strands of saffron dissolved in warm water
- Fresh herbs like parsley or dill for garnish
Instructions
Step 1: Prep the Rice
- Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and ensures fluffy grains.
- Soak the rice in water for 30 minutes, then drain.
Step 2: Prepare the Tomato Base
- Heat a tablespoon of oil in a large pot over medium heat.
- Sauté the chopped onions until golden brown, then add minced garlic and cook for another minute.
- Stir in tomato paste and spices (turmeric, cumin, and paprika) and cook until fragrant.
- Add diced tomatoes, a pinch of salt, and a splash of water. Simmer for 10 minutes until the tomatoes break down into a rich sauce.
Step 3: Cook the Rice
- Add the drained rice to the pot with the tomato sauce and gently mix to combine.
- Pour in enough water to cover the rice by about an inch. Bring to a boil.
- Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20-25 minutes until the rice is tender and fluffy.
Step 4: Fluff and Serve
- Once cooked, fluff the rice gently with a fork.
- Serve hot, garnished with fresh herbs or a sprinkle of saffron for an authentic touch.