This Persian rice dish, known as kateh gojeh farangi, is the ideal late-summer comfort food. The cinnamon tames the natural acidity of tomatoes, creating a sweet-savory aroma and flavor.

4 servings

3

Tbsp. vegetable oil

1

large onion, thinly sliced

3

garlic cloves, thinly sliced

.

Kosher salt, freshly ground black pepper

3

Tbsp. double-concentrated tomato paste

2

medium tomatoes, halved crosswise, seeds removed, coarsely chopped

2

cups long-grain white rice (such as basmati or jasmine), rinsed until water runs clear

½

tsp. ground cinnamon

½

tsp. ground turmeric

2

Tbsp. unsalted butter, cut into pieces

⅓

cup coarsely chopped cilantro, dill, or mint

.

Plain whole-milk yogurt (for serving)

Step 1

Heat oil in a medium pot over medium. Add onion and cook, stirring occasionally, until softened and golden brown, 8–10 minutes. Add garlic, season with salt and pepper, and cook, stirring occasionally, until garlic is softened and onion is lightly charred around the edges, about 5 minutes.

Step 2

Stir tomato paste into onion mixture and cook, stirring often, until slightly darkened in color and beginning to stick to bottom of pot, about 3 minutes. Add tomatoes and cook, still stirring, until tomatoes burst and mixture starts to thicken, about 5 minutes. Add rice, cinnamon, and turmeric and cook, stirring, until spices are fragrant, about 30 seconds.

Step 3

Pour 2¼ cups water into pot, give the mixture a stir, and bring to a boil. Reduce heat to low and cover pot. Let steam until water is absorbed and rice is cooked through, 20–25 minutes. Remove from heat and let sit (still covered) 10 minutes. Uncover, add butter, and fluff with a fork.

Step 4

Serve topped with herbs and dollops of yogurt.