Dami-yeh Gojeh Nokhod Farangi (Tomato-Egg Rice) Recipe (2024)

The dishtowel is not trashed. You just put it in the laundry afterwards and then it will be fine. The dishtowel absorbs extra moisture, and improves the texture of the rice. It is the standard way to make rice in Iran, and I have been doing it that way for 40 years. It is worth the extra effort for the improvement in how the rice comes out. Adding more water would not replace using the dishtowel - it would just make your rice even wetter and less like it was intended to be.

Made this. Followed the recipe. It was excellent but there were a couple of challenges. The eggs didn’t cook in the rice. I had to boil them separately (after I found one was completely raw). Needs a bit more water. I added half a cup at the end of the initial cook. Lastly, onions do not get golden in six minutes. Next time, I’d put in a couple of threads of saffron.

Don’t make the same mistake I did and use a kitchen towel that your partner LOVES when wrapping. It will end up covered in yellow turmeric stains and you will forever be in the doghouse.

Made this tonight exactly as instructed except used only oil, no butter. It turned out well. Savory with the cinnamon adding a slightly sweet note. I cooked the dish in a dutch oven which might have been the wrong move as it took far longer than 12 minutes in step 3. It was actually closer to about 25min. Step 4 also took longer at about 25min. I was skeptical about using a dish towel on a dish with turmeric and tomato thinking the towel would be destroyed forever, turned out fine.

I made as instructed. It turned out delicious and just right. My chopped onions turned golden in six minutes. Eggs were cooked. Rice was perfect. Dish towel was not ruined. Perhaps others are not getting their stove top temperature quite right vs thickness and size and width of pot, etc. This is why the cooking times are suggested.I looking forward to experimenting with all kinds of variations: using lentils, chopped nuts and dried fruits, different types of greens to finish

To save time, I cooked the rice separately (1 cup rice, 2 cups water, bring to fast boil, lower heat, cover, cook 13 minutes -- always perfect) while I chopped onions, grated garlic, prepared the spices and condiments. I had made a plain tomato sauce earlier and had leftovers, so used that in place of tomato paste and tomatoes. I have a large Costco bag of frozen mixed veggies (lots of peas, carrots, green beans, corn) so used that. Garden is full of mint. I had scallions. Tasted great!

I had fun making this dish; I followed the instructions and it looked great when finished. It was too salty though for my taste; I think you can reduce salt in Step 3 to 1 1/2 teaspoons or less since you're already adding salt in previous steps.

My friends, I am not trashing a dishtowel for reasons I cannot ascertain. I just added a little more water and let the rice cook.

Beware of the cooking time for the rice. Mine took much longer and needed more water. Not sure why the disconnect between the recipe and reality, but it was inconvenient.

I did exactly as everything was told and this came out perfectly. Maybe a little too salty for my taste but still superb. I rinsed and then drained the rice for maybe half an hour; is that maybe why I had no problem at all with the cooking time, compared to other people here? I don't know. Anyhow, this is a keeper and for any meal of the day, including breakfast!

Spectacular dish with such a bright combo of flavors, textures, and colors. I used a non-stick pasta pot with a snug glass lid; no towel damage. It's important to use room temperature eggs. I love salt - a lot - but found this dish to be pretty pretty pretty salty; will cut back the salt by 25% next time. The eggs were perfect. I did get some charred rice on the bottom but it was delicious to scrape it out after the meal! Subbed cilantro for the mint.

I have made this many times now and I love it for an easy weeknight meal. I would recommend cutting back on the amount of salt by half tsp or so. The rice and eggs cook perfectly every time. I use a 12 inch skillet with a glass lid. My dish towels also are never ruined from the turmeric.

The flavor and texture combinations here sound wonderful, but I'm going to skip the hard(ly) boiled egg and instead top the tomato-rice with crispy eggs fried sunny side up on olive oil

Only 1 1/2 teaspoons salt when the rice gets added!!

Beautiful flavors, and such a rich and satisfying non-meat dish! After step 3, it looked dry, rice was not cooked, and eggs were still cool to the touch. Substitutions/changes: allergic to peas so used shelled frozen soybeans, 1 tsp less salt, used fresh turmeric (micro-planed 1” frozen chunk), and I admit I skipped the towel thing… extra 15 min or so and 1.5 cup extra water (boiling when added) in step 4—perfect eggs & rice! Garden scallions, but was missing mint, so substituted cilantro.

This was really yummy - I added a sliced avocado and....So good!

This was delicious BUT I cut the salt by half. 4 teaspoons of salt for 1.5 cups of rice is kinda crazy. Must be a typo. I loved the idea of cooking nice jammy eggs with the rice BUT it didn't work for me. The whites barely set although the yolks were yummy. Next time I'll soft boil the eggs separately or heed the comment below and fry them.

Question for anyone of Persian origin. Which part of the dish is farangi “foreign”? Is it the tomatoes? Thanks.

Meh...didn't like this at all. I didn't like hard boiled eggs with rice. Prefer a soft yolk. I use the dishtowel method but wouldn't it be easier to just scoop this up and put it in a rice cooker?

After reading other comments, I decreased the salt by a lot and made sure my towel was tightly secured and thoroughly washed my rice. Everything turned out as described, even the eggs. Having grown up with Indian and Persian dishes, I have to say I found the overall dish kinda ordinary and bland. Next time I’ll add more Indian spices to it. I also served it with lamb meatballs and a garlic yogurt sauce, since the rice/egg alone was so boring.

The recipe calls for way too much salt. Forget the health aspect, the salt overwhelms other flavors.

I really like dami-yeh ghoje. However Persian meals have the same base but taste so different from city to city or even household to household. In our family (city) we used (I still use) frozen green beans instead of green peas. We serve it with Salad if vegetarian version or with meat, usually chicken or lamb. I have never tried it with boiled eggs before.

A dish towel is always used when making Persian rice dishes. Throw it in the laundry- no bother. Best to cook the eggs separately according to your preferences. I prefer mine to be quite jammy. A delicious dish.

has anyone adjusted this to use brown rice?

Great dish. Cooked as written. Came out perfectly.

Could use some heat, next time will add some serrano or perhaps red pepper flakes

Made using brown rice parboiled according to Mark Bittman's NYT recipe. Decreased the water by a 1/2 cup and the salt by a 1/2 teaspoon during step 3 to compensate for the water and salt from the parboiling. I also included the tomato guts.It came out marvelously, with the rice and eggs perfectly done at the indicated time. I'm a bit of a skeptic about peas, but they fit in well.

I’ve made this at least half a dozen times. Lots of great herb and veggie substitutions with whatever is on hand. Agree with other posters that salt should be cut in at least half. I’ve found adding my eggs at the same time as the dish towel, ensures they are perfectly cooked, no dreaded green ring around the yolk. I’m still scratching my head over those that ended up with under cooked eggs. Added bonus, burnt rice at bottom of the pan delivers a delicious crunch.

This was delicious! I used a bit less salt and fast cooking rice, so it finished about 10 minutes earlier than the stated time.

Would have something green or fresh with it next time.