Persian One Pot Tomato Rice – Dami Gojeh Farangi is an easy vegetarian dish full of amazing flavors. Tomato rice is made with very few ingredients and can be prepared in no time!
If you enjoy rice recipes as much as I do, you will love today’s recipe! We have Persian dill rice with peas, Persian lentil rice and instant pot brown rice on the blog. This tomato rice recipe is an all time favorite that I cannot wait to share with you.
So, what does Dami Gojeh Farangi mean?
What makes this tomato rice recipe different from others?
This is a Persian tomato rice recipe which starts with sauteing chopped onion until they’re golden brown, golden onion bring so much and the addition of turmeric makes this tomato and rice dish different from any other tomato rice you’ve ever had. Also, the cooking method which includes wrapping the lid in a clean kitchen towel for the last ten to fifteen minutes results in the fluffiest one pot rice ever.
Ingredients you need to make one pot rice and potatoes
This tomato rice recipe is very simple and requires a few ingredients:
- Olive oil
- Turmeric, cayenne and salt
- Tomatoes (fresh or canned)
What kind of rice should I use to make tomato rice
Since you’re going to cook everything in one pot, I suggest using basmati rice as it absorbs liquid pretty well and holds its shape while cooking. Long grain rice always works best for one pot dishes since it doesn’t get mushy and you can see the grains after the rice is cooked.
How to make tomato rice
To make this Persian style tomato rice start with sauteing the onion until golden brown. This gives so much flavor to the dish, so don’t skip this step. Saute the onions over medium heat until they are light and translucent, keep sauteing them until they are light brown and shimmery.
Next comes the most important spice in this dish: turmeric. This simple tomato rice side dish gets a good amount of its flavor from the addition of turmeric. However, don’t use too much turmeric as you want the rice to have a combination of flavors. Then add in the diced potatoes and give it a nice stir so they are combined with the onions and turmeric. Add in crushed tomatoes, Basmati rice, water, salt and cayenne. Bring to boil and let it simmer on low heat, stirring occasionally until the water is almost evaporated. Wrap the lid in a clean kitchen towel and place it on the pot. Lower the heat and let it steam until the tomato rice is fully cooked and fluffy. You can top this dish with chopped coriander before serving.
What kind of tomatoes should I use for this tomato rice recipe?
I used canned tomato for this recipe but of course you can use fresh tomatoes. As for fresh tomatoes, I love to use big juicy tomatoes that are bright and very red. If you’re going to use fresh tomatoes, crush them in a food processor or a blender, then proceed with the steps. Make sure you add one tablespoon of tomato paste so the color is just as red. Fresh tomatoes give this dish more aroma and flavor and to use them in this dish.
What to serve this tomato rice dish with?
You can serve tomato rice with chicken, or beef, preferably grilled, or you can totally have this dish on its own as a full meal. I love to have this Persian tomato rice with Salad Shirazi , some Persian cucumber yogurt dip , raita or plain Greek yogurt topped with dried mint.
Want to change things up for this tomato rice recipe?
- You can add more vegetables such as colorful bell peppers or peas to this recipe, just add them with the potatoes.
- For a spicy tomato rice, you can add jalapeno peppers.
- Adding chickpeas or beans would turn this dish into a full vegetarian meal.
- If you’re not a fan of beans and chickpeas, add cubed chicken breast to the onions (before adding the potatoes) and turn it into a complete meal!
And one more thing, if you don’t like onion (Wait, WHY???) you may just leave them out. I don’t guarantee that tomato rice without onion would be super tasty, but I advise you to at least add some crushed garlic to the dish, you’ll need the flavor.
Notes and tips on how to make tomato rice
- The amount of water you’re going to use completely depends on how juicy the tomatoes are. Canned tomatoes have more juice so you’ll need less water.
- If using fresh tomatoes, add one to two tablespoons of tomato paste to the mixture to reach a nice red color.
- Adding three to four minced garlic cloves will add more flavor to the dish.
- If you would like your dish to have tahdig (crispy rice at the bottom) add a couple tablespoons of olive oil to the rice right before you cover it with the lid wrapped in the kitchen towel.
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, and to you. I love showing you how easy and simple it is to make Persian food at home, to make sure you know you don’t need fancy ingredients or posses some culinary skills to master Persian cooking. Persian cuisine has been around for thousands of years and it’s based on simplicity. Hope you try these easy Persian recipes and enjoy them!
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
- Mirza Ghasemi Persian Eggplants and Tomatoes
- Persian Rice and Tahdig
- Lubia Polo Persian Green Bean Rice
- How To Make Saffron Rice
Tools and Ingredients to make Persian One Pot Tomato Rice – Dami Gojeh Farangi
Persian One Pot Tomato Rice – Dami Gojeh Farangi
- 2 tablespoons vegetable oil
- 1 onion finely chopped
- ½ teaspoon turmeric
- 2 medium sized potatoes diced
- 7 Large tomatoes crushed (See Notes)
- 1 teaspoons salt
- ½ teaspoon cayenne
- 2 cups Basmati 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.
- If you would like to use canned crushed tomatoes, a 14 oz can would be enough for this recipe.
- If your tomatoes are not very red, add two tablespoons tomato paste to the tomatoes.