Tomato Rice (Gojeh Polo)

Ingredients

• 2 cups basmati rice
• 1/4 cup vegetable oil
• 3 tablespoons tomato paste
• 2 tomatoes, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 1 tablespoon salt, divided, plus more for rice water
• 1/4 cup water
• 3 tablespoons plain yogurt
• 2 tablespoons unsalted butter, melted

Method

1. 1

   Rinse the basmati rice in a fine-mesh sieve under cold water until the water runs clear, then soak it in a bowl of water with 1 tablespoon salt for 30 minutes.

   30:00 · Soak rice
2. 2

   Bring 8 quarts of water to a boil in a stock pot and salt generously. Drain the soaked rice and add it to the boiling water, stirring gently.

3. 3

   Boil the rice for 6 to 7 minutes, until the grains are softened on the outside but still firm at the core. Drain in a colander and rinse briefly with lukewarm water.

   6:00 · Parboil rice
4. 4

   Heat 2 tablespoons of the vegetable oil in a 9-inch nonstick skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and golden, about 7 minutes.

   7:00 · Cook onion
5. 5

   Stir in the garlic, turmeric, cinnamon, and black pepper and cook until fragrant, about 1 minute.

   1:00 · Cook garlic and spices
6. 6

   Add the tomato paste and cook, stirring, for 2 minutes to deepen its color, then stir in the diced tomatoes, remaining salt, and 1/4 cup water. Simmer for 8 minutes, until the tomatoes break down into a thick sauce.

   8:00 · Simmer tomato sauce
7. 7

   Remove the sauce from heat and fold in about one-third of the parboiled rice until evenly coated, then stir in the yogurt to combine.

8. 8

   Wipe out the skillet and heat the remaining 2 tablespoons vegetable oil with the melted butter over medium heat. Spread the tomato-rice mixture evenly over the bottom to form the tahdig base.

9. 9

   Mound the remaining plain parboiled rice on top in a pyramid shape, keeping it away from the edges of the pan. Poke a few holes down to the bottom layer with the handle of a wooden spoon.

10. 10

    Cover the skillet with a lid wrapped in a clean kitchen towel and cook over medium-high heat for 10 minutes to set the crust.

    10:00 · Set the crust
11. 11

    Reduce heat to low and continue steaming for 40 minutes, until the rice is tender and the bottom is deep golden and crisp.

    40:00 · Steam rice
12. 12

    Remove from heat and let the skillet rest, uncovered, for 5 minutes. Invert a large plate over the skillet and carefully flip to release the rice, revealing the crisp tomato tahdig crust on top.

    5:00 · Rest before unmolding