Persian cuisine is rich with rice dishes, each one with its own personality — but Dami Gojeh Farangi, or Persian Tomato Rice, is something truly special. It’s one of the most comforting, homestyle meals you’ll ever make.
Fragrant basmati rice is simmered with tomatoes, onions, turmeric, and spices until it absorbs every bit of flavor. The result is tender, tomato-kissed rice with golden edges and a subtly sweet and savory aroma.
This dish is commonly served in Iranian homes as a weeknight dinner — especially when time is short and the pantry is low. Despite its simplicity,
it’s deeply satisfying. It can be served on its own, with yogurt or salad on the side, or topped with fried eggs, chicken, or lamb. Best of all, kids tend to love it too, thanks to its gentle spice and familiar tomato flavor.
Why You’ll Love This Recipe
This one-pot Persian tomato rice is incredibly easy to prepare and requires only a handful of pantry staples. There’s no need for fancy tools or complicated techniques, and yet the flavor payoff is huge.
The slow simmer builds a gentle saffron-colored crust (known as tahdig if it forms well) and fills your kitchen with an irresistible aroma. It’s vegetarian-friendly, budget-conscious, and endlessly adaptable. Whether you’re Persian or just curious about Persian food, this is a perfect place to start.
What You’ll Need
Ingredients:
- 1 ½ cups basmati rice
- 2 tablespoons neutral oil (vegetable or sunflower)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium ripe tomatoes, diced (or 1 (14.5 oz) can diced tomatoes)
- 1 tablespoon tomato paste
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon (optional)
- Salt and black pepper to taste
- 2 ½ cups water or broth
- 1 tablespoon butter (optional, for added richness)
- Optional garnish: chopped parsley, plain yogurt, or pickled vegetables
Pro Tips
- Rinse the rice well – Washing the basmati several times removes excess starch and helps the grains stay fluffy.
- Use fresh tomatoes if in season – While canned works fine, fresh ripe tomatoes give better flavor and texture in summer.
- Don’t skip the tomato paste – It adds depth and color to the final dish, giving it that classic Persian hue.
- Low and slow is key – Letting the rice steam on low heat develops flavor and helps form a light crust on the bottom.
- Use a clean kitchen towel under the lid – Wrapping the pot lid with a towel absorbs moisture, preventing soggy rice and encouraging fluffy grains.
Tools Required
- Large nonstick or heavy-bottomed pot with lid
- Fine mesh strainer
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Optional: cotton kitchen towel for steaming
Substitutions and Variations
- Add protein: Top with pan-fried eggs, shredded chicken, or sautéed ground beef for a complete meal.
- Use canned tomatoes: One can of diced tomatoes is a fine substitute when fresh are out of season.
- Make it spicy: Add a pinch of red pepper flakes or a chopped green chili with the garlic.
- Add vegetables: Stir in peas, diced carrots, or bell peppers before the simmer step.
- Vegan version: Omit butter and serve with plant-based yogurt or a drizzle of olive oil.
Make-Ahead Tips
This dish holds up well in the fridge for 3–4 days. Reheat gently on the stovetop with a splash of water to revive moisture. You can also prep the onion-tomato mixture ahead and refrigerate it for up to two days, making final assembly faster when ready to cook.
Instructions
1. Rinse the rice
Place rice in a bowl and rinse under cold water, swishing with your hands. Drain and repeat 3–4 times until water runs mostly clear. Let rice soak in water for 15 minutes, then drain.
2. Sauté the aromatics
In a large pot, heat oil over medium heat. Add chopped onion and cook for 5 minutes, until soft. Add garlic and cook 1 more minute.
3. Add tomatoes and spices
Stir in diced tomatoes and tomato paste. Cook for 5 minutes, stirring often. Add turmeric, cinnamon (if using), salt, and pepper.
4. Add rice and water
Add the drained rice to the pot and gently stir to coat. Pour in water or broth and bring to a boil.
5. Simmer and steam
Cover with a tight-fitting lid (wrap in a clean towel if desired). Reduce heat to low and simmer for 25–30 minutes. Do not lift the lid during cooking.
6. Fluff and serve
Remove from heat and let rest 5 minutes. Fluff rice gently with a fork. Add butter if using, and garnish with parsley. Serve warm.
Leftovers and Storage
Store leftover tomato rice in an airtight container in the fridge for up to 4 days. Reheat in a covered pan over low heat with a splash of water, or microwave in short bursts with a damp paper towel to keep the rice moist.
Recipe FAQ
1. Can I use brown rice instead of basmati?
Yes, but it will require a longer cooking time and more liquid. Follow the brown rice package instructions for timing and adjust accordingly.
2. What if I want to form tahdig?
Use a nonstick or heavy-bottomed pot and let the rice cook untouched for the final 10 minutes. Don’t stir, and let the bottom layer crisp gently.
3. Is this dish traditionally spicy?
No, it’s usually very mild. You can add spice to suit your taste but traditionally it’s flavored with turmeric and aromatics only.
4. Can I make this in a rice cooker?
You can, though the texture and crust may differ. Sauté the aromatics and tomato mixture first, then transfer everything to a rice cooker and cook on the regular white rice setting.
A Simple Classic with Persian Soul
This Persian Tomato Rice is more than just a side dish — it’s a heartwarming, complete meal when served simply with yogurt, herbs, or a fried egg on top. With minimal ingredients and hands-on time, it’s a dish that anyone can master and everyone will love.
Try it out and let me know how it turned out for you. Leave a comment with your version, add-ins, or questions. I’d love to help you bring a little Persian flavor to your kitchen.