Persian Tomato Rice

 

I would be the first one to admit that I am not familiar in the least with Persian food, but when I saw this recipe on Pinterest the other day I was immediately drawn to it.   It had a beautiful color and used very simple store cupboard ingredients.

I adapted this recipe from one I discovered on a page entitled Unicorns in the Kitchen.   It looked fairly simple and straightforward to make.  It also used things I always have in my kitchen!

 

The Persian name for this rice dish is Dami Gojeh Farangi.  Translated, dami means steamed rice and gojeh farangi means tomatoes, so basically it is a simple steamed rice and tomato dish.

It is a classic Iranian dish and is meant to be a main dish, not a side, although you could certainly serve it as a side dish if you wished to. I think it would go beautifully with chicken or fish. 

Traditionally Basmati rice is used, but you can also use long grain rice if that is all that  you have. You are meant to serve it with plain yogurt and herbs, classically coriander leaf (cilantro.)

I loved that it all cooked in the one saucepan. Make sure you use a largish saucepan that has a lid. Although it is cooked uncovered for the most part, you will need a lid and a tea towel at the end to help make the dish light and fluffy.

This was my first foray into Persian food and it won't be my last.  This was quite simply fabulous!

 

WHAT YOU NEED TO MAKE PERSIAN TOMATO RICE

You can use either tinned or fresh tomatoes for this dish. If you are using fresh tomatoes, give them a bit of a blitz in a blender or a food processor to crush them before you make the dish.  Fresh tomatoes will give it a lovely flavor when in season, otherwise use tinned crushed tomatoes. If you use fresh tomatoes, add a tablespoon of tomato paste/puree to give a lovely red color to the dish.

• 2 TBS light olive oil
• 1 medium onion, peeled and finely chopped
• 1/2 tsp ground turmeric
• 2 medium potatoes, peeled and cut into a 1/2-inch dice
• 7 large tomatoes, crushed (see notes)
• 3 to 4 minced peeled cloves of garlic
• 1 tsp of salt
• 1/2 tsp cayenne pepper
• 2 cups (420g) Basmati rice, rinsed well and drained
• 2 to 3 cups (480ml to 720ml) of water or vegetable stock

 

I used a medium white onion, which I chopped in my veggie chopper.  I used russet potatoes, which I peeled and then cut into the required dice. Don't leave the potato too large or it won't be cooked in the allotted  time.

 

I used tinned tomatoes. Mutti brand, crushed tomatoes. They were beautiful.  As I said, if using fresh, crush them in a blender or food processor and add 1 TBS of tomato puree for a rich tomato flavor. I would also peel them first. (I am not fond of tomato skins in anything cooked.)

You can easily peel tomatoes by marking an X at the bottom of the tomatoes and submerging them into boiling water for  30 seconds or so. The skins should then slip right off.

I recommend using the full amount of cayenne pepper.  Also make sure you taste it at the end and add more salt if needed.  Don't be tempted to use more turmeric than the recipe calls for. One half teaspoon is the perfect amount.

 

HOW TO MAKE PERSIAN TOMATO RICE

If you have all of your ingredients prepped ahead of time and ready to go, this goes together very quickly. Its also very easy to make.

Prepare everything before you begin and things will go together quickly and smoothly.

Heat the oil over medium heat until hot. Add the onion. Cook, stirring occasionally, just until the onion begins to soften. (about 5 minutes) Add the potato.

 

Cook, stirring occasionally, for further 5 to 8 minutes, until the potatoes begin to soften. Add the crushed tomatoes, rice, garlic, salt, cayenne and the water or stock.

Bring to the boil, then give it a stir and reduce the heat to a low simmer. Cook for a further 20 to 25 minutes, until the rice as absorbed almost all of the liquid. Test a grain of rice for doneness.

 

If the rice is still not cooked you can add a further 1/2 cup (120ml) of water or stock and let it simmer. Wrap the lid in a clean tea towel and put on the pot. Leave the rice to steam for a further 10 minutes, until fully cooked.

Serve warm with yogurt and fresh herbs.

Notes

If you wish you can use tinned tomatoes instead of fresh tomatoes. A 14 oz/420g tin of crushed tomatoes with their juices is enough for this recipe.

 

This ended up being really delicious. I was a bit dubious about adding all of the cayenne pepper to the dish, but it ended up being just enough.  I think the leftovers will be really tasty, fried up in some butter as a type of fried rice.

I really enjoyed this tasty and unusual (to me) dish.  In fact I couldn't stop myself for going back into the bowl for just one more bite!

A hearty main dish for four people, and a delicious side dish for more. 

 

Looking to eat a vegetarian/meat-free meal a couple of nights a week?  Here are some other Vegetarian options that you might also enjoy!

VEGETARIAN PAELLA - A tasty Paella rice- based dish with plenty of baby zucchini, green beans, peas, cherry tomatoes, onions, garlic and spices.  Garnished with plenty of toasted flaked almonds, this delicious vegetarian option goes together in a flash and is mighty tasty!

MACARONI PEAS - Beautiful to look at and mighty tasty! Frozen peas, macaroni, garlic and Parmesan cheese.  A few simple ingredients, put together simply and in the most delicious way!  A fabulous weeknight option!

Yield: 4 generous servings as a main

Author: Marie Rayner

Persian Tomato Rice

Prep time: 10 MinCook time: 48 MinTotal time: 58 Min

A very simple to make vegetarian dish that is delicious as well as beautiful to look at. Simple ingredients put together in the tastiest way.

Ingredients

• 2 TBS light olive oil
• 1 medium onion, peeled and finely chopped
• 1/2 tsp ground turmeric
• 2 medium potatoes, peeled and cut into a 1/2-inch dice
• 7 large tomatoes, crushed (see notes)
• 3 to 4 minced peeled cloves of garlic
• 1 tsp of salt
• 1/2 tsp cayenne pepper
• 2 cups (420g) Basmati rice, rinsed well and drained
• 2 to 3 cups (480ml to 720ml) of water or vegetable stock

To serve:

• full fat yogurt and fresh herbs

Instructions

1. Prepare everything before you begin and things will go together quickly and smoothly.
2. Heat the oil over medium heat until hot. Add the onion. Cook, stirring occasionally, just until the onion begins to soften. (about 5 minutes) Add the potato.
3. Cook, stirring occasionally, for further 5 to 8 minutes, until the potatoes begin to soften. Add the crushed tomatoes, rice, garlic, salt, cayenne and the water or stock.
4. Bring to the boil, then give it a stir and reduce the heat to a low simmer. Cook for a further 20 to 25 minutes, until the rice as absorbed almost all of the liquid. Test a grain of rice for doneness.
5. If the rice is still not cooked you can add a further 1/2 cup (120ml) of water or stock and let it simmer. Wrap the lid in a clean tea towel and put on the pot. Leave the rice to steam for a further 10 minutes, until fully cooked.
6. Serve warm with yogurt and fresh herbs.

Notes

If you wish you can use tinned tomatoes instead of fresh tomatoes. A 14 oz/420g tin of crushed tomatoes with their juices is enough for this recipe.

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