Dami Gojeh Farangi: Persian one-pot tomato and potato rice

Ingredients and method

Ingredients

• 2 US cups dry white basmati rice, rinsed and well drained (not brown or instant rice)
• 2 medium Yukon Gold potatoes, peeled and cut into even 1/2-inch cubes
• 1 medium yellow onion, finely chopped
• 2 tablespoons vegetable or olive oil
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper, optional for mild heat
• 14 ounces plain crushed tomatoes (half of a 28-ounce can), unsweetened and unseasoned
• 2 US cups water to start, plus as much as 1 extra US cup hot water only if the grains remain hard as the liquid evaporates
• 1 teaspoon kosher salt to start, adjusted at the end

Method

1. Rinse the basmati several times and drain well. Measure the crushed tomatoes, including their juice, and cut the potatoes into even 1/2-inch cubes.
2. In a heavy pot with a close-fitting lid, soften the onion in the oil until lightly golden. Stir in turmeric and optional cayenne, then add the potatoes. Cook for about five minutes, stirring.
3. Add the tomatoes, rice, initial two cups water and salt. Stir gently and bring to a boil, then reduce to a simmer.
4. Cook uncovered until most free liquid has evaporated, gently stirring from the bottom occasionally to prevent sticking. Check a few rice grains. If still hard while the pot is nearly dry, add reserved hot water a little at a time and continue simmering.
5. Cover with the close-fitting lid and reduce to low heat. Steam until rice and potatoes are tender, beginning checks after 10–15 minutes. If still firm and dry, add a little hot water and cover again. Keep the lid free of loose cloth near the burner.
6. Remove from the heat and let the covered pot rest briefly. Gently loosen the rice for serving. Refrigerate leftovers in shallow containers within two hours, or one hour above 90°F, and reheat to 165°F (74°C).