Persian One Pot Tomato Rice – Dami Gojeh Farangi

Persian One Pot Tomato Rice – Dami Gojeh Farangi

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

• 2 tablespoons vegetable oil
• 1 onion finely chopped
• ½ teaspoon turmeric
• 2 medium sized potatoes diced
• 5 big tomatoes crushed
• 1 teaspoons salt
• ½ teaspoon cayenne
• 2 cups rice washed and drained
• 2 to 3 cups water

Instructions

1. Heat vegetable oil in a pot over medium heat. Once hot, sauté onion until golden. Add in turmeric and stir. Add in diced potatoes, cook for 5 minutes.
2. Add in crushed tomatoes, salt, cayenne, rice and 2 cups of water. Bring it to boil, turn the heat low and let it simmer until the excess water is almost evaporated. Take out a rice grain and check if it’s cooked. If the rice grain is still hard, add ½ cup water and let it simmer. Wrap the lid in a clean towel and put it on the pot. Let the rice steam for 10 minutes until fully cooked.
3. Serve warm with yogurt or fresh herbs.

source:http://www.unicornsinthekitchen.com

CREAMY ROASTED TOMATO BACON DIP

CREAMY ROASTED TOMATO BACON DIP

Prep Time: 20 mins
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 8-10 servings

INGREDIENTS

• 1 pound bacon
• 1 cup diced onion
• 2 tablespoon fresh garlic, minced
• 2 14.5-ounce cans Hunt’s Fire Roasted Diced Tomatoes
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon dry thyme
• 1 teaspoon dry oregano
• 8-ounce tub softened whipped cream cheese
• 1 cup Colby Jack cheese, shredded
• ½ cup Romano cheese, grated
• 1 baguette
• 2 tablespoons olive oil

INSTRUCTIONS

1. Cook the bacon until crisp in a large oven proof sauté pan and reserve two tablespoons of the bacon fat. Discard the remaining bacon fat or save for another recipe. Cut the cooked bacon into small pieces or crumble by hand. Set aside.
2. Preheat oven to 425 degrees F.
3. Reheat the two tablespoons of bacon fat over medium high heat and add the onions. Cook for three minutes then add the garlic.
4. Cook the garlic and onions for one more minute then add the two cans of tomatoes including the juice as well as the salt, pepper, thyme, and oregano.
5. Stir once then place the pan in the oven and roast for 30 minutes, stirring once halfway through.
6. Remove from the oven and lower oven heat to 375 degrees F.
7. While tomatoes are roasting, mix cream cheese, Colby jack and Romano in a medium bowl. Mix in all but ¼ cup of the crumbled bacon.
8. Pour the roasted tomato mixture into the casserole dish and then spread the cheese and bacon mixture over the top. Does not need to be spread to the edges.
9. Bake for 45 minutes uncovered.
10. While mixture is baking, slice baguette on the bias into half inch slices, brush both sides with the oil and grill on a ribbed grill pan for a few minutes on each side.
11. Remove the dip from the oven, sprinkle the top with the reserved crumbled bacon and serve with toasted baguette slices.

source:https://www.afamilyfeast.com