SAEDNEWS: If cooked properly and correctly, this simple tomato-based Dam Pukhtak has a soft texture, a well-balanced taste, and an appetizing color. It is considered a quick and filling option for lunch or dinner.
According to Saednews Family Magazine, Simple potato dami (rice cooked in the keta style) is one of the traditional, economical, and very popular Iranian dishes made with accessible ingredients and a one-pot cooking method.
In preparing simple tomato dami, the key points are preserving the rice’s texture, cooking the potatoes evenly, and removing the raw taste of tomato paste. When cooked properly, this dish becomes soft, well-balanced in flavor, and visually appetizing—making it a quick and filling option for lunch or dinner.
Rice: 2 cups
Onions: 2
Potato: 1
Tomato paste: 1 tablespoon
Salt: as needed
Black pepper: as needed
Turmeric: as needed
To prepare a flavorful simple tomato dami, the rice must be cooked using the kateh (one-pot) method, not drained.
First, wash the rice until the water runs clear. Then place it in a suitable pot and add enough water so that it is about half a finger joint above the rice surface.
Let the rice soak for about 30 minutes so the grains soften slightly. Add half a tablespoon of salt to season the rice.
Peel the onions and chop them finely or into thin slices. Heat a pan over low heat, add some oil, and sauté the onions until soft, translucent, and slightly golden.
Add turmeric and black pepper and sauté briefly to release their aroma. This mixture forms the base flavor of the dish.
Next, add the tomato paste and sauté it over low heat for 3–4 minutes until its raw smell disappears and its color deepens. This step is essential for achieving a rich color and flavor.
Peel the potato and cut it into small, even cubes so it cooks uniformly without falling apart.
Add the potatoes to the pan, season lightly with salt, and sauté for a few minutes so they slightly fry and absorb flavor.
Meanwhile, place the soaked rice over medium-high heat. When the water begins to boil and reduce, add the potato-onion-tomato mixture and gently mix to distribute evenly.
Let the water fully evaporate until small holes appear on the surface of the rice. Then reduce the heat, cover the pot, and place a heat diffuser underneath to prevent burning.
Allow it to steam for about 45 minutes.
At the end, the rice should be soft, aromatic, and well-colored, while the potatoes remain intact and fully cooked. The dish is ready to serve.
It is typically enjoyed with yogurt, pickles, or Shirazi salad.
Potato dami without tomato:
A simple version made with rice, potatoes, and fried onions, offering a mild homemade taste.
Tomato dami:
Prepared with tomato paste or fresh tomatoes, giving a tangy flavor and attractive red color.
Meat dami:
Includes sautéed minced or chunked meat for a richer, more nutritious meal.
Chicken potato dami:
A combination of rice, chicken, potatoes, and mild spices for a soft and filling dish.
Water amount must be precise: too much makes it mushy, too little leaves rice undercooked. Ideally, water should be about half a finger joint above the rice.
Always sauté tomato paste well to remove raw taste and improve color.
Cut potatoes evenly so they cook uniformly and keep their shape.
After evaporation, reduce heat and use a diffuser to prevent burning.
Let the dish rest for 5–10 minutes after cooking for better texture and flavor.
