Dam Pokh Tak - Persian Golden Rice
by Marjan
Persian Golden Rice is the name I have given to one of my favorite Persian rice dishes, Dam Pokh Tak! Fewer than five ingredients, this easy to make traditional dish is ideal for lazy, cool winter nights. Turmeric, golden caramelized onions, fava beans and rice- it doesn’t get more satisfying than that!
Culturally, rice is a staple with most Persian Cuisine. However, with the entire worlds shift to eating less carbohydrate, most Persian recipes are being pushed aside and forgotten. Many Iranians within my generation have not even heard or tasted Dam Pokh Tak! They might recall it as a dish their mother used to prepare back home.
For my generation, and those to come, I want to re-introduce Dam Pokh Tak. I would label this as one of my favorite Persian comfort foods. Not only is it easy to prepare, it is also a healthy alternative to most comfort foods rich in cheese, animal fat, and meat. There is a catch: full of flavor, richness, and comfort, it is hard to stop after one serving. Moderation is the key! Enjoyed best with Shirazi Salad (if you prefer a vegetarian option), smoked fish or fried eggs as a condiment.
Noushe Jan
Ingredients:
1 Spanish Onion- sliced thin
½ teaspoon turmeric
½ cup dried fava beans- soaked in cold water 2 hours prior to cooking
1 cup basmati rice- rinsed under cold water
1 teaspoon salt
½ teaspoon pepper
3 cups hot water
1/3 cup canola oil
In a medium size pot over medium low heat, sauté onions in oil until golden brown; stirring frequently to prevent dark brown or black edges which will make your rice bitter and unattractive. Add turmeric, salt and pepper and sauté for another 2-3 minutes. Drain fava beans from cold water and add to onions followed by 3 cups of hot water; bring to a boil and cook for another 5-6 minutes. Add rice and stir to blend in all ingredients. Bring temperature to low, place lid and cook for 45-55 minutes. There should be a golden brown rice crust on the bottom called ‘tah-deeg’- literally ‘the bottom of the pot’! This is the most delicious and crunchy part of this dish. Serve rice onto a serving platter and enjoy with salad, smoked fish, or fried rice.
Persian Golden Rice is the name I have given to one of my favorite Persian rice dishes, Dam Pokh Tak! Fewer than five ingredients, this easy to make traditional dish is ideal for lazy, cool winter nights. Turmeric, golden caramelized onions, fava beans and rice- it doesn’t get more satisfying than that!Culturally, rice is a staple with most Persian Cuisine. However, with the entire worlds shift to eating less carbohydrate, most Persian recipes are being pushed aside and forgotten. Many Iranians within my generation have not even heard or tasted Dam Pokh Tak! They might recall it as a dish their mother used to prepare back home.
For my generation, and those to come, I want to re-introduce Dam Pokh Tak. I would label this as one of my favorite Persian comfort foods. Not only is it easy to prepare, it is also a healthy alternative to most comfort foods rich in cheese, animal fat, and meat. There is a catch: full of flavor, richness, and comfort, it is hard to stop after one serving. Moderation is the key! Enjoyed best with Shirazi Salad (if you prefer a vegetarian option), smoked fish or fried eggs as a condiment.
Noushe Jan
Ingredients:
1 Spanish Onion- sliced thin
½ teaspoon turmeric
½ cup dried fava beans- soaked in cold water 2 hours prior to cooking
1 cup basmati rice- rinsed under cold water
1 teaspoon salt
½ teaspoon pepper
3 cups hot water
1/3 cup canola oil
In a medium size pot over medium low heat, sauté onions in oil until golden brown; stirring frequently to prevent dark brown or black edges which will make your rice bitter and unattractive. Add turmeric, salt and pepper and sauté for another 2-3 minutes. Drain fava beans from cold water and add to onions followed by 3 cups of hot water; bring to a boil and cook for another 5-6 minutes. Add rice and stir to blend in all ingredients. Bring temperature to low, place lid and cook for 45-55 minutes. There should be a golden brown rice crust on the bottom called ‘tah-deeg’- literally ‘the bottom of the pot’! This is the most delicious and crunchy part of this dish. Serve rice onto a serving platter and enjoy with salad, smoked fish, or fried rice.
