Persian Tomato Rice (Dami Gojeh Farangi)

Why You’ll Love This Recipe
Persian Tomato Rice, or Dami Gojeh Farangi, is a comforting one-pot Iranian dish made with rice, tomatoes, and a blend of aromatic spices. It’s simple yet full of rich flavor, thanks to the slow cooking process that allows the rice to absorb the essence of the tomatoes and spices. This hearty and flavorful meal is perfect for busy weeknights or a satisfying vegetarian main.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

basmati rice
ripe tomatoes (or tomato paste)
onion
garlic
turmeric
salt
pepper
vegetable oil or butter
water or vegetable broth
optional: green peppers, potatoes, or saffron for enhanced flavor

directions

Rinse the basmati rice several times until the water runs clear, then soak it for at least 30 minutes.

Peel and finely chop the onion and garlic.

In a large pot, heat the oil or butter over medium heat and sauté the onions until golden.

Add the garlic and turmeric, stirring for another minute until fragrant.

Chop the tomatoes and add them to the pot. Cook until the tomatoes break down and form a thick sauce. If using tomato paste, dilute it with a bit of water before adding.

Season with salt and pepper.

Drain the rice and add it to the pot, stirring gently to combine with the tomato mixture.

Add enough water or broth to just cover the rice. Bring to a boil, then reduce the heat to low.

Cover the pot with a tight-fitting lid or wrap the lid in a clean kitchen towel to trap the steam.

Simmer on low for 30-40 minutes, or until the rice is fully cooked and the liquid is absorbed.

Fluff gently with a fork before serving.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

Variations

Add thin slices of potato at the bottom of the pot for a crispy tahdig crust.
Incorporate chopped green bell peppers or chili peppers for extra depth and heat.
Add a pinch of saffron dissolved in hot water for a floral aroma and deeper color.
Stir in cooked lentils or chickpeas for a protein boost.

storage/reheating

Store Persian Tomato Rice in an airtight container in the refrigerator for up to 4 days.
Reheat in a covered pot over low heat with a splash of water to loosen it, or microwave with a damp paper towel over the bowl.
Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use canned tomatoes?
Yes, canned diced tomatoes or crushed tomatoes work well when fresh tomatoes aren’t available.

Is this dish spicy?
Not by default, but you can add chili flakes or fresh chili for heat.

What kind of rice is best?
Basmati rice is ideal for its aroma and long grains that stay fluffy.

Can I make this dish vegan?
Yes, just use oil instead of butter and vegetable broth instead of meat stock.

Can I add meat?
Yes, you can add browned ground beef or chicken for a heartier version.

Do I need to soak the rice?
Soaking helps achieve a fluffier texture and reduces cooking time.

Why did my rice turn mushy?
Too much water or overcooking can cause mushy rice. Be sure to measure liquid carefully and keep heat low.

Is Dami Gojeh Farangi served with anything?
It’s often served with yogurt, pickles (torshi), or fresh herbs like mint and parsley.

Conclusion

Persian Tomato Rice is a simple yet deeply flavorful dish that brings the warmth of home-cooked Persian cuisine to your table. With minimal ingredients and a slow-simmered approach, it’s perfect for a comforting weeknight meal or a wholesome side. Once you try it, this classic may just earn a permanent spot in your recipe rotation.

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