Name: Tomato Rice
Yield: 4 servings
Ingredients: 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)

Photo by Emma Fishman, Food Styling by D'mytrek Brown

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. This recipe is part of the 2020 Healthyish Farmers Market Challenge. Get all 8 recipes here.

Recipe notes

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