Tomato Rice Recipe | Bon Appetit

I know it would throw off the authenticity of the dish but would it work texture-wise if I used coconut oil instead of butter for finishing to make it vegan?

AnonymousTurkey08/14/20

This was great rice. Made a batch to pair with some pastrami beef ribs and watermelon basil salad. Kept really well and has made good leftovers too.

AnonymousSanta Ana, CA08/14/20

I guess I should’ve known better. I make rice regularly and I should have realized that the percentage of water to rice was way off. The dish would’ve been nice except it never cooked, it turned out mushy when I added more water and now I have to throw out my expensive imported basmati rice. I’ve never had a Bon Appétit recipe turn out so badly.

AnonymousFlorida08/13/20

Andy Baraghani! My favorite Persian BA chef! You always bring the best of the best to the table, representing our Persian Culture like what! Merci joonam! I love the simplicity of this recipe – as you know most Persian recipes call for 10000 ingredients and take loads of time to prepare and cook. This is great for quick & easy tasty summer dinners. Great recipe Andy.

rahbarimarizsa8801Washington 08/13/20

I had High expectations for this recipe as it looks so gorgeous in the photo. I thought it was good but not over the top.

sdimmick5Atlanta08/12/20

The author of this recipe IS Persian! He talks about his culture and does a lot of Persian recipes, just check him out on the test kitchen… of all the BA people to correct lol

AnonymousDetroit08/12/20

Also agree with Reddy, throw some recognition to the culture this comes from! I googled it based off Reddy’s comment and would very much like to learn more about Persian cooking from Persian chefs!

Anonymous08/12/20

Hey you’re white washing this recipe. You title this “Buttery Tomato and Cinnamon-Spiced Rice” when this is a descriptor. At least you include the name of this dish “Kateh Gojeh farangi”; but swap them! This dish has a name so please use it as the title. By putting the name in the descriptor you are essentially “othering” the origins of this dish and white-washing it. All that said this is a solid recipe and turned out tasty.

Reddy08/11/20

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