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Dami Gowje with Shirazi Salad

Based on 1 ratings

Niloufar Doroud

Community Member

“This vegan Iranian tomato & rice or “dami-e gowje” takes you to heaven, I guarantee! For an un-Iranian cook, it seems a bit hard to follow the steps but that’s not. Do it once or twice and you will be master the method!”

Difficulty

Medium 👍
100
min.
Preparation
80
min.
Baking
0
min.
Resting

Ingredients

Servings:-3+
onions
4 cloves garlic
750 g tomatoes
1½ tbsp tomato purée
250 g rice
150 g potatoes (peeled)
½ tsp turmeric
250 g cucumbers
2½ tbsp lemon juice
1½ tbsp olive oil
cooking oil
salt
black pepper
pickle (for serving)
yogurt (for serving)

Utensils

  • frying pan (large, deep)
  • saucepan (large, with lid)
  • bowl
  • Step 1/6

    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.
    • onions
    • ½ tsp turmeric
    • cooking oil
    • salt
    • black pepper
    • 4 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.

  • Step 2/6

    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.
    • 750 g tomatoes
    • 1½ tbsp tomato purée

    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.

  • Step 3/6

    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.
    • 150 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.

  • Step 4/6

    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.
    • 250 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.

  • Step 5/6

    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.
    • 250 g cucumbers
    • 2½ tbsp lemon juice
    • 1½ tbsp olive oil
    • bowl

    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.

  • Step 6/6

    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!
    • pickle (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!

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