Dami Gojeh Farangi (Persian Tomato Rice)

Heat olive oil in a pot over medium heat, then add chopped onion and sauté until soft.

Add the cubed potatoes and turmeric, and cook for a couple of minutes, stirring to combine.

Add the chopped tomatoes to the pot and cook for 5-8 minutes until they have softened.

Stir in the tomato paste and salt.

Add the washed basmati rice and stir to mix it with all the ingredients.

Pour in enough water to cover the rice by one inch, add a little more oil, and bring to a boil over medium-high heat until most of the water has evaporated.

Cover the pot with two layers of paper towels and then the lid. Lower the heat to medium-low and cook for 20-25 minutes until the rice is fully cooked.

Let the rice rest for 5-10 minutes off the heat, then fluff and serve. It can be served with a side of Salad Shirazi.