What it means
دم کردن (dam kardan) means to steam something gently, or to steep a liquid. In cooking it most often refers to the final steaming stage of Persian rice, and in daily life it also means to brew tea by letting it steep. The word دم in this context is the native Persian word for breath, vapour, or steam, rooted in Middle Persian. It is unrelated to the Arabic word دم (blood), which shares the same script but has a completely different origin and meaning. A related expression is دم کشیدن (dam keshidan), meaning the same thing but with a slightly more literary feel.
How to use it
- برنج رو بذار دم بکشه. (Berenj ro bezâr dam bekeshe.) “Let the rice steam.”
- چای رو دم کردم، الان آمادهست. (Châi ro dam kardam, alân âmâde-st.) “I brewed the tea, it is ready now.”
- دم کردن برنج مهمترین مرحلهست. (Dam kardan-e berenj mohemtarin marhalast.) “Steaming the rice is the most important step.”
- چای رو زیاد دم نکن، تلخ میشه. (Châi ro ziâd dam nakon, talkh mishe.) “Don’t steep the tea too long, it will turn bitter.”
Cultural note
In Persian rice cookery, دم کردن is the step that separates good rice from great rice. After the rice is parboiled and drained, it goes back into the pot with a cloth or lid to trap steam, cooking slowly until each grain is separate and fluffy. This stage is essential for achieving tah-dig, the prized crispy crust at the bottom of the pot. For tea, Iranians typically brew a strong concentrate in a small kettle placed on top of the samovar, diluting it in the cup to taste.