Persian Tomato Rice

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This recipe always takes me back. The way my maman made it was effortless yet always delicious.

There’s something almost magical about taking a few humble ingredients and turning them into a meal that feels like home.

Dami Gojeh Farangi, Persian tomato rice. One pot, simple pantry staples, the kind of dish that proves you don’t need much to make something really good.

2 tbsp olive oil

1 onion, chopped

2 medium potatoes, peeled and cubed

1 tsp turmeric

6–7 large tomatoes, chopped

1 tsp salt

1 tbsp tomato paste (optional)

2 cups basmati rice, washed

2–2½ cups water

1. Heat oil over medium heat. Sauté onion until soft.

2. Add potatoes and turmeric, cook a couple minutes.

3. Add tomatoes, cook 5–8 minutes.

4. Stir in salt and tomato paste.

5. Add rice and enough water to cover by one inch.

6. Raise heat to medium-high until water is almost evaporated.

7. Cover with two layers of paper towels, put the lid on, lower heat to medium.

8. Cook 20–25 minutes until rice is fully cooked.

9. Rest 5–10 minutes, serve with Salad Shirazi.