Estamboli Polo (Persian Tomato Rice) Recipe
| Prep Time | 20 Minutes |
| Cook Time | 80 Minutes |
| Servings |
People
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Ingredients
- 3 cups rice
- 2 cups tomatoes grated or puree
- 2 cups potatoes cubed
- 1 small onion diced
- 1-2 tablespoons tomato paste for color optional
- 1/3 cup sweet peas optional
- turmeric salt and pepper to your taste
- 1 tbsp brewed saffron
- 2 tbsp olive oil
- 1 beef or chicken stock optional
Ingredients
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Instructions
- Cut tomatoes and puree using a food processor. Yields about two cups.
- In a bowl wash the rice thoroughly, soak in water and add a pinch of salt for at least 30 minutes
- In a large pot, heat 2 tbsp of olive oil over medium heat, add onions, sauté until becomes golden.
- Add the tomato puree, cook for about 2-3 minutes. Then add turmeric, pepper and salt and stir well.
- Now its time to add potatoes. Stir until they become golden on all sides.
- Add the tomato paste in the center of the pan and cook for about 5 minutes over medium-low heat, stir frequently spoon until it changes color.
- Now it's time to add sweet peas, this is completely optional. Add 1/3 cup boiling water.
- Rinse rice and add to the pot, stir well. In this step you can add beef (chicken) stock if you want. Be careful not to add too much water, because it can make rice mushy.
- Bring rice to boil over medium-high heat, and stir thoroughly. Reduce the heat, add 1 tbsp of brewed saffron, put paper towel on pot and the lid tightly. Cook for about 40 minutes on low heat.