"Dami gojeh farangi" is a flavorful Iranian stew made with beef, tomatoes, and various spices. It is typically served with rice and yogurt. This classic Persian dish combines the tanginess of tomatoes, the richness of beef, and the warmth of spices, resulting in a hearty and comforting meal. The name "dami gojeh farangi" translates to "stewed foreign tomatoes", referring to the tomatoes brought to Iran by European traders in the 19th century. This dish's rich history and unique blend of flavors have made it a beloved dish among Iranians and food enthusiasts worldwide.
Check out the recipes below so you can choose the best recipe for yourself!
DAMI-YEH GOJEH NOKHOD FARANGI (TOMATO-EGG RICE)
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
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.
DAMI GOJEH FARANGI
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
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.
Tips:
- Select ripe and firm eggplants: Look for eggplants that are deep purple in color and have smooth, shiny skin. Avoid eggplants that are wrinkled or have blemishes.
- Use a sharp knife: A sharp knife will help you make clean, even cuts and prevent the eggplants from tearing.
- Don't overcook the eggplants: Eggplants should be cooked until they are tender but still hold their shape. Overcooked eggplants will become mushy.
- Use a well-seasoned pan: A well-seasoned pan will help prevent the eggplants from sticking. If you don't have a well-seasoned pan, you can grease it with a little oil before cooking the eggplants.
- Serve the eggplants hot: Eggplants are best served hot out of the pan. You can garnish them with fresh herbs or a squeeze of lemon juice.
Conclusion:
Dami gojeh farangi is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up leftover eggplants and it is also a healthy and affordable meal. With a few simple ingredients and a little time, you can make a delicious and satisfying meal that the whole family will enjoy.
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