Dampokhtak Recipe | Delicious Dum Pukht, in 2 types

By Fatemeh Baniali On Oct 28, 2023 Last updated Dec 5, 2023

5/5 - (2 votes)

Dampokhtak is a traditional food based on rice, and it is cooked with small differences in different places according to the taste of that region.

The most common type of Dampokhtak is tomato Dampokhtak, which we bring you the best recipe in the Cookery Magazine.

This food was used a lot during the famine of the First World War.

This dish is actually a combination of rice with other flavouring ingredients that are cooked in a dami (brewing or, as we had it before, kateh) way and is different from rice.

Ingredients for making Dampokhtak

Rice	400 grams
Lupinus luteus (yellow bean)	2 cups
Onion	1 large piece
Turmeric	1 teaspoon
Butter and oil	As much as needed
Salt and pepper	As much as needed

Recipe for making Dampokhtak

The first step

To make Dampokhtak, you must first wash the rice and soak it in water for about half an hour.

The second step

Soak the dry beans with water.

The third step

First, peel and wash the onion, then cut it into slices (dice it), put it in a pan, suitable for the volume of ingredients and fry it with some oil and butter.

The fourth step

Add the spices (turmeric, pepper and salt) to the onion and fry.

The fifth step

Drain the soaked beans.

The sixth step

Add the drained beans to the onions and fry.

The seventh step

Mix the beans added to the onion well and fry until the colour of turmeric dominates all the ingredients. If the amount of oil is low, add more. (you can add butter at this level, too.)

The eighth step

Add 3 cups of water to the bean mixture and stir.

The ninth step

Add a little bit of cooked rice to it and, pour some butter into the pot and let the rice boil and the water inside the pot dries up, and the rice infuses.

Tenth step

After the rice is cooked, turn it off.

Final level

Put the rice in a suitable container. If you like to eat this delicious dum pukht with eggs, break an egg and fry it, then place it on the dum pukht.

Golden tips for having the best dum pukht

If you like, you can add some dill to the beans.

Eat this type of food, and you can also add some chicken meat to your ingredients.

You just have to be careful to avoid burning the butter, and you have to add oil to it at the beginning.

To make Tehranian dampokhtak more tasty, it is better to use smoked rice so that its aroma will be wonderful.

Yellow beans cook faster than green beans, so if you use yellow beans, be careful not to cook them too much so that they get crushed.

People who have a cold nature can fry raisins and walnuts in a chopped onion in yellow oil along with Tehrani dempakhtak and eat it with dempakhtak.

Authentic Tehranian dampokhtak has a yellow and golden colour. The yellow colour is due to the addition of turmeric, but you can add tomato paste if you wish.

The fried egg is very tasty and served with Tehrani dampokhtak, so it is better not to mix it while preparing the egg, and it is consumed as nimro with dampokhtak.

Another point about cooking beans is to use hot water to cook them because boiling water makes the beans separate and become loose and cold water makes them cook longer.

Adding eggs is a matter of taste, and you can also serve Dami Baghali with pickles, different types of yogurt (shallot yogurt, mast o khiar), Shirazi salad and fried onion if you wish.

You can prepare the dum pukht in layers instead of steaming it in a bowl; that is, drain the rice separately and repeat one layer of rice and one layer of the middle ingredients in the pot and steam it as a pilaf.

It is better to soak yellow beans in hot water and salt for a few hours before cooking, then roast them with onions because roasting beans in oil will prevent them from falling apart and keep their shape.

One of the important points that make Tehrani dampokhtak delicious is adding animal oil or butter instead of solid oil because the taste of any dampokhtak, especially this type, is delicious only with animal oil.

Usually, Tehrani’s dampokhtak is a vegetarian dish, which means it does not contain meat, but if you wish, you can mix some minced meat with grated or diced onion and two tablespoons of chickpea flour, make it into small balls and fry it in floating oil.

Having a journey in the history of Dampokhtak

Tehran has been the capital of Iran for over 230 years and has a variety of souvenirs and traditional foods, one of which is Dampokhtak.

Eating pickles with this type of traditional Iranian food, which is prepared with bean kernels, is very hearty.

Dampokhtak is a very delicious and beloved food for most people, especially children, which reminds people of their childhood memories with its pleasant smell and aroma.

As we said, the way to prepare Dampokhtak is different according to the geographical location and local culture of each city, and people add tomatoes,tomato paste, meat, chicken, vegetables and beans to it according to their taste.

Tehranian dampokhtak is mostly cooked using the kate rice method, and because the rice is not drained and does not lose its juice, it has better properties compared to other foods.

Dampokhtak is a traditional and local dish of Tehran province. If you travel to Tehran province, don’t forget to eat this delicious food.

This delicious dish, which is gradually forgotten nowadays, was once very popular and trendy among Iranians.

Tehran province, which today is known as the economic and cultural capital of Iran, had a very small population in the not-too-distant past.

This area was noticed because of the surrounding cities, the most important of which were from the south of the city of Ray, Iran, and from the north of Shemiranat.

Suitable weather and moderate conditions have caused this province to attract many people today as the capital city.

To the extent that today, it is known as one of the most populated cities in the world.

Conclusion

Dampokhtak Recipe | Dum Pukht

Recipe by Fatemeh BanialiCourse: Main CourseCuisine: Persian FoodDifficulty: Normal

Servings

4-5

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

140🤷🏻‍♀️

kcal

Ingredients

Rice, 400 grams
Lupinus luteus (yellow bean), 2 cups
Onion, 1 large piece
Turmeric, 1 teaspoon
Butter and oil, As much as needed
Salt and pepper, As much as needed

Directions

The first step
To make Dampokhtak, you must first wash the rice and soak it in water for about half an hour.
The second step
Soak the dry beans with water.
The third step
First, peel and wash the onion, then cut it into slices (dice it), put it in a pan, suitable for the volume of ingredients and fry it with some oil and butter.
The fourth step
Add the spices (turmeric, pepper and salt) to the onion and fry.
The fifth step
Drain the soaked beans.
The sixth step
Add the drained beans to the onions and fry.
The seventh step
Mix the beans added to the onion well and fry until the colour of turmeric dominates all the ingredients. If the amount of oil is low, add more. (you can add butter at this level, too.)
The eighth step:
Add 3 cups of water to the bean mixture and stir.
The ninth step
Add a little bit of cooked rice to it and, pour some butter into the pot and let the rice boil and the water inside the pot dries up, and the rice infuses.
Tenth step
After the rice is cooked, turn it off.
Final level
Put the rice in a suitable container. If you like to eat this delicious dum pukht with eggs, break an egg and fry it, then place it on the dum pukht.

Notes

If you like, you can add some dill to the beans.
Eat this type of food, and you can also add some chicken meat to your ingredients.
You just have to be careful to avoid burning the butter, and you have to add oil to it at the beginning.
To make Tehranian dampokhtak more tasty, it is better to use smoked rice so that its aroma will be wonderful.
Yellow beans cook faster than green beans, so if you use yellow beans, be careful not to cook them too much so that they get crushed.
People who have a cold nature can fry raisins and walnuts in a chopped onion in yellow oil along with Tehrani dempakhtak and eat it with dempakhtak.
Authentic Tehranian dampokhtak has a yellow and golden colour. The yellow colour is due to the addition of turmeric, but you can add tomato paste if you wish.
The fried egg is very tasty and served with Tehrani dampokhtak, so it is better not to mix it while preparing the egg, and it is consumed as nimro with dampokhtak.
Another point about cooking beans is to use hot water to cook them because boiling water makes the beans separate and become loose and cold water makes them cook longer.
Adding eggs is a matter of taste, and you can also serve Dami Baghali with pickles, different types of yogurt (shallot yogurt, mast o khiar), Shirazi salad and fried onion if you wish.
You can prepare the dum pukht in layers instead of steaming it in a bowl; that is, drain the rice separately and repeat one layer of rice and one layer of the middle ingredients in the pot and steam it as a pilaf.
It is better to soak yellow beans in hot water and salt for a few hours before cooking, then roast them with onions because roasting beans in oil will prevent them from falling apart and keep their shape.
One of the important points that make Tehrani dampokhtak delicious is adding animal oil or butter instead of solid oil because the taste of any dampokhtak, especially this type, is delicious only with animal oil.
Usually, Tehrani’s dampokhtak is a vegetarian dish, which means it does not contain meat, but if you wish, you can mix some minced meat with grated or diced onion and two tablespoons of chickpea flour, make it into small balls and fry it in floating oil.