This Persian rice dish, known as kateh gojeh farangi, is the ideal late-summer comfort food. The cinnamon tames the natural acidity of tomatoes, creating a sweet-savory aroma and flavor. This recipe is part of the 2020 Healthyish Farmers Market Challenge. Get all 8 recipeshere.
Ingredients
4 servings
Step 1
Heat oil in a medium pot over medium. Add onion and cook, stirring occasionally, until softened and golden brown, 8–10 minutes. Add garlic, season with salt and pepper, and cook, stirring occasionally, until garlic is softened and onion is lightly charred around the edges, about 5 minutes.
Step 2
Stir tomato paste into onion mixture and cook, stirring often, until slightly darkened in color and beginning to stick to bottom of pot, about 3 minutes. Add tomatoes and cook, still stirring, until tomatoes burst and mixture starts to thicken, about 5 minutes. Add rice, cinnamon, and turmeric and cook, stirring, until spices are fragrant, about 30 seconds.
Step 3
Pour 2¼ cups water into pot, give the mixture a stir, and bring to a boil. Reduce heat to low and cover pot. Let steam until water is absorbed and rice is cooked through, 20–25 minutes. Remove from heat and let sit (still covered) 10 minutes. Uncover, add butter, and fluff with a fork.
Step 4
Serve topped with herbs and dollops of yogurt.
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