Dami Gojeh Farangi (دمی گوجه فرنگی) — Persian Tomato Rice

• 300 gBasmati rice (rinsed until water runs mostly clear, then soaked)
• 720 mlWater (for soaking the rice)
• 10 gFine sea salt (divided: 6 g for soaking, 4 g for cooking (adjust to broth saltiness))
• 350 gYukon Gold potatoes (peeled and cut into 2 cm cubes)
• 30 gUnsalted butter (or use olive oil for dairy-free)
• 15 mlOlive oil (helps prevent butter from browning too fast; may replace butter with 45 ml oil total)
• 60 gTomato paste (about 4 tablespoons; sautéed to remove raw taste)
• 500 mlTomato juice (unsalted if possible)
• 350 mlMeat broth (beef or lamb broth; low-sodium preferred)
• 1 gGround black pepper (about 1/2 teaspoon)
• 2 gGround turmeric (about 1 teaspoon)
• 0.15 gSaffron threads (optional; finely crushed)
• 30 mlHot water (for blooming saffron, if using)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until it runs mostly clear. Soak the rice in 720 ml water with 6 g salt for 30 minutes at room temperature. This seasons the grains and helps them cook evenly for a fluffy, separate texture.

2. 2

   Meanwhile, heat a 24–26 cm heavy pot over medium heat for 2 minutes. Add butter and olive oil. When the butter melts and foams, add the potato cubes and sauté 6–8 minutes, stirring every minute, until edges look slightly translucent and lightly glossy (not fully browned).

3. 3

   Push potatoes to the sides. Add tomato paste to the center and sauté 2–3 minutes over medium heat, stirring constantly, until it darkens from bright red to brick red and smells sweet. Stir in turmeric and black pepper for 15 seconds to bloom the spices.

4. 4

   Pour in tomato juice and meat broth. Scrape the bottom well to dissolve any caramelized tomato paste. Bring to a steady boil over medium-high heat (about 6–8 minutes). Taste the liquid and add up to 4 g remaining salt only if needed, considering broth saltiness.

5. 5

   Drain the soaked rice thoroughly for 1 minute. Add rice to the boiling tomato-broth mixture and stir gently once to distribute potatoes and prevent sticking. Keep at a lively simmer, uncovered, for 8–12 minutes, stirring once halfway, until the liquid is mostly absorbed and small steam holes appear.

6. 6

   Reduce heat to low. Using the handle of a spoon, poke 5–6 holes down to the bottom to help steam circulate. If using saffron, bloom crushed saffron in 30 ml hot water for 5 minutes, then drizzle over the top. Cover with a tight lid (or lid plus a clean towel) and steam 35 minutes.

7. 7

   Turn off the heat and rest, covered, for 10 minutes to finish steaming and set the grains. Fluff gently with a fork, lifting from the sides to avoid breaking potatoes. Serve hot, ensuring each portion includes tender potato and richly colored tomato rice.