📝 About This Recipe
Estamboli Polow is the ultimate Persian comfort food, a nostalgic one-pot masterpiece that marries fluffy basmati rice with a rich, aromatic tomato sauce and tender cubes of potato. Originating from the bustling kitchens of Iran, this dish is beloved for its vibrant crimson hue and the 'Tahdig'—the legendary crisp, golden crust that forms at the bottom of the pot. It is a soulful, hearty meal that perfectly balances the sweetness of sautéed onions with the earthy depth of turmeric and saffron.
🥗 Ingredients
The Rice Base
- 3 cups Long-grain Basmati Rice (high quality, aged if possible)
- 2 tablespoons Kosher Salt (for soaking and par-boiling)
The Aromatic Sauce
- 2 large Yellow Onion (finely diced)
- 2 medium Russet Potatoes (peeled and cut into 1/2 inch cubes)
- 4 tablespoons Tomato Paste (concentrated for deep color)
- 3 large Fresh Tomatoes (grated or finely pureed)
- 1 teaspoon Turmeric Powder
- 1/2 teaspoon Ground Black Pepper (freshly cracked)
- 1/2 teaspoon Cinnamon Powder (adds a subtle, authentic warmth)
- 1/4 teaspoon Saffron Thread (ground and dissolved in 2 tbsp hot water)
Cooking Fats and Liquids
- 1/3 cup Vegetable Oil (divided use)
- 2 tablespoons Unsalted Butter (cubed, to dot on top)
- 1/2 cup Water (for the steaming process)
👨🍳 Instructions
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1
Place the basmati rice in a large bowl and wash it under lukewarm water, swirling with your hand and draining, until the water runs clear. Soak the rice in salted water for at least 30 minutes.
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2
In a large non-stick pot or skillet, heat 2 tablespoons of oil over medium heat. Add the diced potatoes and fry until they are lightly golden on the edges but not fully cooked. Remove and set aside.
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3
In the same pot, add more oil if needed and sauté the diced onions until they are translucent and starting to turn golden brown, about 8-10 minutes.
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4
Stir in the turmeric and black pepper, followed by the tomato paste. Sauté the paste for 2 minutes to wake up the color and remove the raw metallic taste.
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5
Add the pureed fresh tomatoes and the cinnamon. Simmer the mixture for 5-7 minutes until the liquid reduces and you have a thick, fragrant sauce. Fold the fried potatoes back into the sauce and remove from heat.
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6
Bring a large pot of water (about 8 cups) to a rolling boil with plenty of salt. Drain the soaked rice and add it to the boiling water.
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7
Par-boil the rice for 5-7 minutes. The grains should be soft on the outside but still have a firm 'al dente' bite in the middle. Drain the rice and rinse quickly with cool water to stop the cooking.
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8
In a clean, heavy-bottomed non-stick pot, add 3 tablespoons of oil and 1 tablespoon of the saffron water. Swirl to coat the bottom.
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9
Add a layer of par-boiled white rice to the bottom of the pot (this will become your Tahdig). Then, gently fold the remaining rice with the tomato-potato sauce in a separate bowl until evenly coated.
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10
Mound the orange-hued rice mixture into the pot, forming a pyramid shape. Poke 5 holes into the rice mound with the back of a wooden spoon to allow steam to escape.
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11
Cover the pot with a tight-fitting lid wrapped in a clean kitchen towel (damkoni) to absorb excess moisture. Cook on medium-high for 5 minutes to set the crust.
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12
Reduce heat to low. Drizzle the remaining saffron water and dot the surface with butter. Steam for 40-45 minutes until the rice is fluffy and the Tahdig is crispy.
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13
To serve, place a large platter over the pot and carefully flip it over to reveal the golden crust, or scoop the rice onto a platter and serve the broken Tahdig pieces on the side.
💡 Chef's Tips
Always use a non-stick pot (teflon or ceramic) to ensure the Tahdig releases perfectly without sticking. Be careful not to overcook the rice during the par-boiling stage; it should be firm enough to withstand the second steaming process. If you want a meatier version, you can add browned ground beef or lamb to the tomato sauce before layering. Wrapping the lid in a kitchen towel is crucial—it prevents steam from dripping back onto the rice, keeping the grains separate and fluffy. If the rice seems dry during the final steam, drizzle a mixture of 2 tablespoons water and 1 tablespoon oil around the edges.
🍽️ Serving Suggestions
Serve alongside 'Shirazi Salad' (diced cucumbers, tomatoes, and onions with lime juice) for a refreshing crunch. A side of creamy Greek yogurt or 'Mast-o-Khiar' (cucumber yogurt dip) perfectly balances the acidity of the tomatoes. Pickled vegetables, known as 'Torshi', add a wonderful tang that cuts through the richness of the rice. Fresh green herbs like mint, basil, and scallions (Sabzi Khordan) make for a vibrant and traditional accompaniment.