Dami-Yeh Gojeh Nokhod Farangi (Tomato-Egg Rice) Recipe - Nyt Cooking
Spicy Moroccan Rice Recipe with Tomatoes and Peppers
Dami-Yeh Gojeh Nokhod Farangi (Tomato-Egg Rice) Recipe - Nyt Cooking. Add in diced potatoes, cook for 5 minutes. Stir and bring to a boil.
Spicy Moroccan Rice Recipe with Tomatoes and Peppers
Once hot, sauté onion until golden. Add the tomatoes and 1 teaspoon salt. Add the peas, rice and cinnamon, stir and cook for 1 minute. Raise the heat to high and add the butter, 2 1/2 teaspoons salt and 2 cups water. 1 1/4 cups frozen green peas. ½ teaspoon black pepper, plus more for the eggs. This photo was quickly taken before everyone dug in for lunch. Let it simmer until it. Ghee adds a nuttiness to the dish, but if you cannot find it, you can make it with unsalted butter using the chef asha gomez's method. Wash your rice and drain it.
Stir and bring to a boil. “dami” means that “steamed rice”, and “gojeh farangi” means that “tomatoes” that the whole phrase means that steamed rice and potatoes. Simply melt the butter in a pot over low heat. 1 medium yellow onion, diced. I usually serve this family favorite with eggs on the side, and in this version i cook the eggs whole in their shells in the same pot as the rice. Add in turmeric and stir. 1 1/4 cups frozen green peas. Her recipe lets the rice simmer away as chicken breasts poach in the same pot, simultaneously yielding protein and carb. Add the peas, rice and cinnamon, stir and cook for 1 minute. 1 hour 45 minutes, plus overnight soaking. Directions at cooking.nytimes.com never lose a recipe again , not even if the original website goes away!
