Dami-e Gojeh Farangi is a one-pot Persian dish made with rice, tomatoes, and potatoes. This food is also known as Dampokhtak or vegetarian Estamboli Polo.
What is Dami-e Gojeh Farangi?
Generally, rice is a big part of a Persian diet. In Iran, rice can be cooked and served with different methods and ingredients. Sometimes the rice is served with Persian stews and sometimes it is mixed with different ingredients. “Dami” is steamed rice and “Gojeh Farangi” means tomato. So Dami-e Gojeh Farangi is steamed rice mixed with tomatoes. Here are some other popular Persian rice recipes:
- Sabzi Polo – Persian herb rice
- Zereshk Polo – Persian barberry rice
- Adas Polo – Persian rice with lentil
- Loobia Polo – Persian green bean rice
- Baghali Polo – Persian dill rice with broad beans
- Tahchin – Persian saffron rice cake
This food is one of the popular Persian comfort foods because it’s super easy to make and taste delicious. Even though our recipe for Dami-e Gojeh Farangi is completely vegetarian, you can serve this food with chicken breast too.
What are the ingredients for Dami-e Gojeh Farangi?
A good thing about Dami-e Gojeh is that this food has just a few simple ingredients. The main ingredients for this food are :
- Rice. Basmati rice is the best choice.
- Tomato can or fresh tomato ( pick the ripe ones).- If using fresh tomatoes, add one to two tablespoons of tomato paste to develop a nice red colour.
- Potatoes,
- Vegetable stock or water
Here is the list of the spices that we used in this recipe:
- Turmeric powder
- Cumin powder
- Gram masala
- Cinnamon powder
- Cardamom powder
I have to point out that the spices mentioned in this recipe ( except for Turmeric) are a personal touch to make this food more flavourful.
How to make Dami-e Gojeh Farangi?
Preparation:
- Wash your rice and drain it.
- Dice the potatoes.
- Chop your onion finely.
- If you want to use fresh tomatoes instead of tomato can: you can either finely chop them or blend them in a food blender.
Cooking Dami-e Gojeh:
- Heat some vegetable oil in a pot over medium heat. Once hot, Saute the onions until they are light and translucent.
- Then add in the diced potatoes and give it a nice stir, cook for 5 minutes.
Add all the spices stir and combine well. Then add the rice, give it a little stir with the rest.
Add Tomatoes and stock. Season it with salt and pepper and bring it to boil, turn the heat down to medium-low and let it simmer until the excess water is almost evaporated and the rice grains are a little soft but also have a hard centre. (If using fresh tomatoes, add one to two tablespoons of tomato paste to develop a nice red colour. And also the amount of water you would need to use depends on how juicy the tomatoes are.)
Cover the lid with a Damkoni (large kitchen towel), cook over medium-low heat so the rice steams for almost 45 minutes, or until rice is cooked through and fluffy and also the crunchy crust (Tahdig) forms in the bottom.
How to serve Dami-e Gojeh Farangi?
Serve this food warm. Fluff the rice with a fork on the plate and serve with any Persian side dishes specially Torshi (pickled vegetable), yoghurt or Mast-o-khiar (cucumber yoghurt).
Dami-e Gojeh Farangi
Equipment
- Damkoni (long kitchen towel) to cover the pot's lead
Ingredients
- 1 Onion finely chopped
- 2 Medium-sized potatoes diced
- 1 Tbsp Turmeric powder
- 1 Tbsp Cumin powder
- ½ Tsp Gram masala
- ½ Tsp Cinnamon powder
- ½ Tsp Cardmom powder
- 2 Cups Long grain basmati rice washed and drained
- 5 Large tomatoes Or 1 tomato can
- 2 Cups Vegetable stock or water
- Salt and pepper
- Oil
Instructions
- Heat some vegetable oil in a pot over medium heat. Once hot, Saute the onions until they are light and translucent.
- Then add in the diced potatoes and give it a nice stir, cook for 5 minutes.
- Add all the spices stir and combine well.
- Then add the rice, give it a little stir with the rest.
- Add Tomatoes and stock. season it with salt and pepper and bring it to boil, turn the heat down to medium-low and let it simmer until the excess water is almost evaporated and the rice grains are a little soft but also have a hard centre. (If using fresh tomatoes, add one to two tablespoons of tomato paste to develop a nice red color. And also the amount of water you would need to use, depends on how juicy the tomatoes are. )
- Cover the lid with a Damkoni (large kitchen towel), cook over medium low heat so the rice steams for almost 45 minutes, or until rice is cooked through and fluffy and also the crunchy crust (Tahdig) forms in the bottom.
- To serve Fluff the rice with a fork on plate and serve with any Persian side dishes specially Torshi, yoghurt or Mast-o Khiar (Persian yoghurt with cucumber)
Customer
adding turmeric powder makes this food like a typical Iranian food and it also makes it orange. I’d like the idea of not adding any spices and instead use a lot of grated tomatoes. it makes the food pink and more delicious.