Posted in Rice, Vegetarains

Persian tomato rice ( Dami-e Gojeh Farangi)

Tomato rice is one of those MUST dishes. You have no idea how much this simple rice dish is super delicious, full of flavour and easy to make.

Tomato in Farsi is gojeh farangi so tomato rice or Dami-e gojeh farangi is a lovely vegetarian dish and is  popular in most of cities and towns in Iran. I know tomato rice is popular in India and Mexico as well with lots of chilli in. But Persian version is not very spicy and hot, let say it is mild but if you love spicy meals, so go head and add chilli as much as you wish 🙂


Dami-e gojeh farangi


2 cups cooked rice

1 large onion, finely chopped

400g canned chopped tomato

½ tsp turmeric

salt and chilli flakes to taste

Oil or butter



Heat the oil in a pan and sauté chopped onion until soft. Add chopped tomato and turmeric, season with salt and chilli flakes. Stirring and sauté tomato for 5 minutes over medium heat.




Remove it from the heat. Add cooked rice and stir all ingredients well.



Rice is ready 🙂

Bon appetit


کته /دمی گوجه‌فرنگی

دمی گوجه‌فرنگی یکی دیگه از اون غذاهای بایدی هست. اگر بدونید این دمی گوجه در عین سادگی چقدررررررررررر خوشمزه و خوش عِطر و بو هست از خوردنش و پختنش سیر که نمیشید کلی هم کیف می‌کنید 🙂

دمی گوجه‌فرنگی در خیلی از شهرهای ایران زیبا متداول هست . میدونم که در مکزیک و هند هم این غذای برنجی رو درست میکنن ولی مال اونا خیلی تندو تیزه البته اگر غذای تند دوست دارید که می تونید هر چقدر دوست دارید فلفل بهش اضافه کنید.


مواد لازم

دو پیمانه برنج پخته

یک عدد پیاز درشت خرد شده

چهار صد گرم گوجه‌فرنگی کنسروی یا خرد شده

نصف ق چ زردچوبه

نمک و فلفل به میزان نیاز

روغن یا کره



طرز تهیه

روغن رو در تابه گرم می‌کنیم و پیاز خرد شده رو تفت می دیم تا نرم بشه. گوجه‌فرنگی خرد شده – زردچوبه – نمک و فلفل رو هم به پیاز در حال تفت اضافه می‌کنیم. مواد رو به آرامی با هم ترکیب می‌کنیم و پنج دقیقه گوجه هارو هم تفت می دیم.

مخلوط گوجه رو از روی گاز بر می‌داریم و کته ی پخته رو روی گوجه می‌ریزیم . مواد رو با هم مخلوط میکنیم . کته ی مطبوع وخوشمزه ی ما حاضره. نوش جان کنید













Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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