BeforeItsNews only exists through ads. We ask all patriots who appreciate the evil we expose and want to
help us savage the NWO with more Truth to disable your ad-blocker on our site only so we can grow and expose more evil! Funding
gives us more weapons! Thank you patriots! Oh and If you disable the Ad-blocker - on your deathbed you will receive total
consciousness. So you got that going for you...which is nice!
% of readers think this story is Fact. Add your two cents.
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, 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
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, 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.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people’s channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles.
Debunking the myths of English Cookery, one recipe at a time. The English Kitchen http://theenglishkitchen.blogspot.com/
Before It’s News® is a community of individuals who report on what’s going on around them, from all around the world.
Anyone can join.
Anyone can contribute.
Anyone can become informed about their world.
"United We Stand" Click Here To Create Your Personal Citizen Journalist
Account Today, Be Sure To Invite Your Friends.
Lion’s Mane Mushroom Nootropic
Mushrooms are having a moment. One fabulous fungus in particular, lion’s mane, may help improve memory, depression and anxiety symptoms. They are also an excellent source of nutrients that show promise as a therapy for dementia, and other neurodegenerative diseases. If you’re living with anxiety or depression, you may be curious about all the therapy options out there — including the natural ones.Our Lion’s Mane WHOLE MIND Nootropic Blend has been formulated to utilize the potency of Lion’s mane but also include the benefits of four other Highly Beneficial Mushrooms. Synergistically, they work together to Build your health through improving cognitive function and immunity regardless of your age. Our Nootropic not only improves your Cognitive Function and Activates your Immune System, But it benefits growth of Essential Gut Flora, further enhancing your Vitality.
Our Formula includes:
Lion’s Mane Mushrooms which Increase Brain Power through nerve growth, lessen anxiety, reduce depression, and improve concentration. Its an excellent adaptogen, promotes sleep and improves immunity.
Shiitake Mushrooms which Fight cancer cells and infectious disease, boost the immune system, promotes brain function, and serves as a source of B vitamins.
Maitake Mushrooms which regulate blood sugar levels of diabetics, reduce hypertension and boosts the immune system.
Reishi Mushrooms which Fight inflammation, liver disease, fatigue, tumor growth and cancer. They Improve skin disorders and soothes digestive problems, stomach ulcers and leaky gut syndrome.
Chaga Mushrooms which have anti-aging effects, boost immune function, improve stamina and athletic performance, even act as a natural aphrodisiac, fighting diabetes and improving liver function.
