Begin by heating the vegetable oil in a pot over medium heat until it shimmers.

Add the finely chopped onion to the pot and sauté until it turns a rich golden color, stirring occasionally to ensure even cooking.

Once the onions are golden, sprinkle in the vibrant turmeric and stir well to infuse the onions with its aromatic flavor and color.

Introduce the diced potatoes into the pot and cook them for approximately 5 minutes, allowing them to soak up the flavors of the onions and turmeric while beginning to soften.

Pour the crushed tomatoes into the pot with the onions and potatoes, combining them thoroughly to create a flavorful base.

Season the mixture with salt and a touch of cayenne pepper, adjusting according to your taste preferences. Stir to evenly distribute the seasonings throughout the dish.

Gently add the washed and drained Basmati rice to the pot, followed by 2 cups of water, allowing the grains to mingle with the savory tomato mixture.

Bring the pot to a gentle boil over medium heat, then reduce the heat to low and let it simmer until most of the excess liquid has been absorbed.

To ensure the rice is cooked to perfection, sample a grain to assess its texture. If it's still slightly firm, add an additional ½ cup of water and continue to simmer until the rice is tender.

Once the rice is cooked through, cover the pot with a lid wrapped in a clean towel to trap the steam, allowing the rice to finish cooking and absorb any remaining moisture for about 10 minutes.

Uncover the pot and fluff the Persian tomato rice gently with a fork, blending in any remaining liquid.

Sprinkle thinly sliced garlic cloves and freshly ground black pepper over the rice, followed by distributing small pieces of unsalted butter for richness.

Finish by garnishing the rice with generous handfuls of coarsely chopped cilantro, dill, or mint, infusing the dish with vibrant freshness.

Serve the fragrant and flavorful Persian tomato rice alongside creamy yogurt or with a side of fresh herbs for a delightful culinary experience.