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Dami gojeh farangi, a delightful fantastic food for working moms in 7 steps
Dami gojeh farangi, also known as Dampokhtak, it is a little bit like Estamboli polo, and is one of the straightforward and delicious Iranian dishes.
This delicious dish is considered one of the simple and quick dishes used when we don’t have enough time to prepare food; be with The Cookery Magazine for more information and to get your answer to this question “How to cook dami gojeh farangi?”
Ingredients for making Dami gojeh farangi
|Tomato||4 large pcs|
|Onion||2 medium pcs|
|Tomato paste||1 tablespoon|
|Potato||1 large piece|
|Salt and black pepper||As much as needed|
|Turmeric and liquid oil||As much as needed|
Recipe for making Dami gojeh farangi
The first stage
To prepare a simple dami gojeh farangi, first of all, you should pay attention for cooking all kinds of dampokhtaks, it is an important point that you should not prepare all kinds of dampokhtak in the form of rinsed rice and prefer to be in the form of kateh rice in addition to better taste, it also has more nutrients.
The second step
Now after cleaning, we soak the rice in a suitable pot for about 30 minutes according to its type so that the water is about half a finger above the surface of the rice, then we add half a tablespoon of salt.
The third step
To begin with, we cut the onions into small gems or slices according to our taste and fry them with a small amount of oil in a suitable pan until the onions become golden and light; then we add some turmeric and black pepper and saute the onions for another minute.
The fourth step
Next, we add tomato paste and fry for a few minutes until the raw taste and smell of tomato paste are removed. Next, we take the skin of tomatoes and potatoes and cut them into small cubes.
The fifth step
At this stage, we add chopped potatoes and tomatoes to a pan with some salt and butter and fry the ingredients on low heat for a few minutes until the oil is released and the water is completely absorbed. Meanwhile, we put the pot containing the rice on high heat.
The sixth step
We allow the water in the rice pot to evaporate, then when there is a small amount of water left in the pot, add the roasted tomato mixture to the pot and mix well with the rice until the rice water gets collected.
The seventh step
After the water in the pot evaporates, we reduce the heat under the pot and place a flame spreader under the pot so that the bottom of the rice pot does not burn.
It takes about 45 minutes to steam the rice. Ultimately, we serve the Dami gojeh farangi with mixed pickles or Shirazi salad.
How to prepare dami gojeh farangi with minced meat
For the above ingredients, we add about 200 to 300 grams of minced meat after frying the onion with the spices and frying well until the meat changes color, then add the tomato paste and the rest of the steps.
We continue as above.
Just before we want to add potatoes to the pan, after adding tomato paste and tomatoes, we add half a cup of water to the pan and leave the pan lid for 30 minutes to drain the water and cook the meat completely.
Golden tips for having the best Dami gojeh farangi
- If you like to use minced meat, add it after frying the onion and fry until the meat is cooked and changed its color.
- For a better aroma and taste of dami gojeh farangi, pour a little cumin and special rice spice on the rice while brewing, and then infuse the dami.
- If you want the skin of the tomato to not be in the food, it is better to remove the skin and then grate or puree it.
- Adding a little paste makes the dami gojeh farangi more colorful.
- You can pour a little Kermanshahi oil on the dami gojeh farangi at the end of cooking.
- If you want, you can prepare fried egg and put it on the rice when serving.
- You can use fried chicken or roasted chicken to prepare this dish.
- If you like, you can use a little pureed garlic or garlic powder in preparing this dami gojeh.
- Adding a little water to the potato ingredients will give it a nice color.
Having a journey in the history of Dami gojeh farangi
Tomato Polo or Dami gojeh farangi is one of the Iranian dishes based on rice use. The method of preparing this dish was imported from Türkiye to Iran during the Qajar period.
Because this dish is exactly like Estamboli polo, the histories are the same, and in Iran Estamboli polo has been changed and turned into tomato polo.
Frequently Asked Questions about Dami gojeh farangi
What is the difference between rinsed rice and kateh rice?
Kateh and drained rice are two cooking methods that are used in Iran. In the colander method which we drain rice, rice is passed through a strainer, and after the water is separated, it is boiled in a suitable pot. But in the kateh, the rice water is not separated, and it get evaporate in that pot, and then you can brew the rice.
What is the difference between Dami gojeh farangi and Estamboli polo?
Estamboli polo has green beans and meat inside, but dami gojeh farangi is just fried onion and whatever you mix without green beans.
Thank you for being with us with an excellent, delicious, authentic Persian Dami gojeh farangi. this is one of the delicious Iranian main foods you can serve with one egg on top of the rice, as you see in the picture.
Share your experiences with us, and if you have any tips to improve the Dami gojeh farangi recipe, be sure to comment; thank you.
And finally, I would like to thank those who took the time to read this article about Dami gojeh farangi.
It is hoped that among the delicious foods of different societies, Iranian food is gaining more and more fans daily.
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