Dami Gowje with Shirazi Salad
frying pan (large, deep), saucepan (large, with lid), bowl
- 1⅓ onions
- ⅓ tsp ground turmeric
- cooking oil
- black pepper
- 2⅔ cloves garlic
- frying pan (large, deep)
Finely dice the onion. Reserve about 2 tbsp of it for the salad. In a large pan over medium-low heat, cook the rest with some oil until translucent. Stir time to time and lower the heat if necessary, to prevent uneven browning. Cook until golden. Mince the garlic and add to the pan. Stir well, then add the turmeric, pinch of salt and black pepper.
- 500 g tomatoes
- 1 tbsp tomato purée (passata)
Add the tomato paste and cook for 2-3 min. Chop the tomatoes into small cubes. Reserve about half a cup for salad and add the rest to the pan. Add about one cup water. If having some tomato juice on hand, feel free to use it instead of water. Cover with lid and simmer until cooked through. Remove the lid and cook uncover for a quarter or so until thickened and saucy.
- 100 g potatoes (peeled)
- saucepan (large, with lid)
Finley rinse the rice under cold water. Add rice, water and a generous pinch of salt into a medium pot. The water should stand about less than 1cm. above the rice level. Cook over medium-high heat until the water absorbed and the rice is one step before getting al dente.
- 166⅔ g rice
Cube the potatoes. Add them with the sauce to the rice and stir until evenly combined. Cook over medium-high heat until the liquid is absorbed. Turn down the heat ro medium-low. Shape the rice to a dome and make a hole through the middle. Cover with lid and cook for 30-45 min.
- 166⅔ g cucumbers
- 1⅔ tbsp lemon juice
- 1 tbsp olive oil
Meanwhile, make the salad. Finely dice the cucumber. Mix with the reserved chopped onion and tomato in a bowl. Season with salt, pepper, olive oil and lemon juice.
- pickles (for serving)
- yogurt (for serving)
The rice is done when sounds sizzling time to time. At this point, the bottom would be nicely golden brown and pleasantly crispy. By touching the pot’s bottom with a wet finger, it sizzles as well. Serve the rice with Shirazi salad, some pickles and yogurt at the side. Noosh￼’e jan!