Persian One Pot Tomato Rice – Dami Gojeh Farangi is an easy vegetarian dish full of amazing flavors. It’s all made with very few ingredients and can be prepared in no time!
Here I am with a new Persian recipe for you!
It’s been quite some time since I posted a genuine Persian recipe on the blog. Today I have this super easy and super delicious One Pot Tomato Rice – Dami Gojeh Farangi for you. Like many other Persian recipes, this one is full of flavor and doesn’t require any fancy ingredients.
More Persian Recipes:
- Khoresht Fesenjan – Persian Pomegranate and Walnut Stew
- Ghormeh Sabzi – Persian Herb Stew
- Persian Steamed White Rice – Chelow
- Zereshk Polo Morgh – Persian Barberry Rice with Chicken
- Persian Sausage and Potato Skillet – Sosis Bandari
To make this One Pot Tomato Rice – Dami Gojeh Farangi, like many other Persian recipes, you start with sauteing the onion until golden brown. This gives so much flavor to the dish, so don’t skip this step.
Next comes the most important spice in this dish: turmeric. I bet you already know how much I love turmeric. I use it with any kind of protein, veggies, or rice.
Tools used in this Persian One Pot Tomato Rice recipe:
- Non-stick Pot: This one is my favorite. It works well for this recipe and many other recipes.
- The Enchantingly Easy Persian Cookbook
I used canned tomato for this recipe but of course you can use fresh tomatoes. If doing so, make sure you add one tablespoon of tomato paste so the color is just as red.
I love to have One Pot Tomato Rice – Dami Gojeh Farangi with Salad Shirazi and/or plain Greek yogurt topped with dried mint. For me, this is comfort food, one of the delicious meals that reminds me of Iran, my family and beautiful days in my old home. Through cooking, I hope I can bring some of those delicious memories to my new home.
Persian One Pot Tomato Rice – Dami Gojeh Farangi
- 2 tablespoons vegetable oil
- 1 onion finely chopped
- ½ teaspoon turmeric
- 2 medium sized potatoes diced
- 5 big tomatoes crushed
- 1 teaspoons salt
- ½ teaspoon cayenne
- 2 cups rice washed and drained
- 2 to 3 cups water
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.