Best Dami Yeh Gojeh Nokhod Farangi Tomato Egg Rice Recipes

DAMI GOJEH FARANGI

Dami Gojeh Farangi image

Dami gojeh farangi is a one-pot vegetarian Persian tomato-rice dish that's quick and easy to prepare; the potatoes make it especially hearty and comforting. You can serve it as-is or with some yogurt or a salad on the side. Like many Persian rice recipes, long-grain rice (in this case, basmati) is ideal. If you're a fan of spicy food, add the cayenne pepper for some heat.

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup basmati rice
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
1 russet potato (about 8 ounces), peeled and cut into 1/2-inch cubes
1/2 teaspoon turmeric
1 tablespoon tomato paste
One 14.5-ounce can diced tomatoes
1/2 teaspoon cayenne pepper, optional
Kosher salt

Steps:

Rinse the rice a few times until the water runs clear. Set aside.
Heat the vegetable oil in a large pot over medium heat. Saute the onion until golden, about 10 minutes. Turn the heat to medium low. Add the potato and turmeric and cook, stirring occasionally, until the potatoes are lightly browned and the turmeric is fragrant, about 10 minutes. Stir in the tomato paste, then add the diced tomatoes, cayenne pepper, if using, and 1 teaspoon salt. Add the rice and 1 1/3 cups water, raise the heat to medium and bring to a simmer. Cook, uncovered, until the water has almost evaporated, 15 to 18 minutes. Wrap a tight-fitting lid in a paper towel and place it on the pot. Turn the heat to medium low and cook until the rice and potatoes are completely tender, another 15 minutes. Turn off the heat and let the rice sit undisturbed for 5 minutes before serving.

DAMI-YEH GOJEH NOKHOD FARANGI (TOMATO-EGG RICE)

Dami-yeh Gojeh Nokhod Farangi (Tomato-Egg Rice) image

This comforting Iranian dami (rice cooked with vegetables) bridges the transition between spring and summer with early tomatoes and perennial frozen green peas - but tastes great any time of year. Dami-style rice is stickier than other Iranian rice dishes. Delicately scented with turmeric and cinnamon, it is often served with eggs on the side. This version cooks the eggs whole in their shells on top of the rice to make for a one-pot meal.

Provided by Naz Deravian

Categories grains and rice, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 medium tomatoes
3 tablespoons extra-virgin olive oil, plus more for serving
1 medium yellow onion, diced
4 garlic cloves, finely grated
Kosher salt (Diamond Crystal)
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper, plus more for the eggs
2 tablespoons tomato paste
1 1/4 cups frozen green peas
1 1/2 cups white basmati rice, rinsed well and drained
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, cubed
4 large eggs, rinsed well
Fresh mint leaves, torn, and scallions, cut into 2-inch lengths, for serving (optional)

Steps:

Cut the tomatoes in half through their equators and scoop out the seeds with a spoon or your fingers as best as you can without getting obsessive about it. Discard the seeds and cut the tomatoes into 1/2-inch pieces, discarding the stem and core.
In a medium or large saucepan with a lid, heat the oil over medium-high, add the onion and cook, stirring occasionally, until golden and browning slightly around the edges, about 6 minutes. Reduce the heat to medium-low, add the garlic and 1/2 teaspoon salt and cook, stirring frequently, until fragrant, about 2 minutes. Add the turmeric and pepper and stir until fragrant, about 30 seconds. Add the tomato paste and stir to cook off the raw taste and brighten the color, taking care not to burn the paste, about 1 minute. Add the tomatoes and 1 teaspoon salt. Stir and cook until the tomatoes start to soften and just begin to release their juices, about 3 minutes. Add the peas, rice and cinnamon, stir and cook for 1 minute.
Raise the heat to high and add the butter, 2 1/2 teaspoons salt and 2 cups water. Stir and bring to a boil. With a spoon, gently place the eggs on top of the rice, spaced out evenly along the outer edges of the saucepan. They will sink a little bit. Cover, reduce the heat to low and cook just until the liquid has been absorbed, about 12 minutes. If you don't have a glass lid, it's OK to quickly lift the lid to check the liquid absorption.
Remove the lid and wrap it with a clean thin kitchen towel. Secure the towel by tying it in a knot or tucking it into the lid's handle. Place the lid firmly back on the pot so that the towel can catch condensation, and allow the rice to continue steaming over low heat until it is cooked through, about 15 minutes more.
Fill a small bowl with ice water. With a spoon, transfer the eggs to the ice water and let stand until cool enough to peel, about 1 minute.
Peel the eggs, slice in half, season with salt and pepper and drizzle with a little olive oil. Serve with the rice, garnished with mint and scallion if you like.