Estamboli Polo Recipe

Estamboli polo is the only pilaf that my mother prepares as quickly as possible. A delicious pilaf made from a combination of tomatoes and Iranian rice. By the time the meat and chicken are finished inside the house, you should understand that it is time to cook estamboli pilaf.

Of course, I would like to add that you can make this delicious pilaf with pieces of chicken or minced meat. But usually, this dish is famous for the combination of tomato and rice along with special spices.

Estamboli Pollo, also known as Polo Gojeh, is one of those tasty and delicious dishes that anyone can easily make. In addition, the basic ingredients of this dish are available in every kitchen and can be prepared easily.

Since I love minced meat, I have prepared for you the recipe for estamboli Polo with minced meat.

Ingredient for estamboli polo with minced meat

Persian rice:0.9 pound

Minced meat:0.6 pound

Large onion:1 pcs

Tomato :5 pcs

Liquid oil:as needed

Potatoes:2 medium

Persian saffron powder:as needed

Salt and black pepper:as needed

Turmeric and cinnamon:half a teaspoon

Instruction:

1. To prepare estamboli polo with minced meat, soak the rice on a suitable side with water and salt. You should do this 3 to 2 hours before cooking, depending on the type of rice.

2. Then wash the tomatoes well and then you can grate them or chop them into small pieces. Of course, you can also use a food processor and mixer to chop tomatoes for convenience.

3. Now bring the kitchen tray along with a big onion. Cut the onion into wedges with a knife. Heat the pan with a little oil, onion and turmeric. Put the chopped onions in the pan. Fry the onions until they become light.

4. Then, add the minced meat to the pan along with a little black pepper and salt. Fry all the ingredients in the pan again until the color of the meat changes and leaves its red color.

5. At this stage, it’s time to go to the potatoes. First, peel the potatoes, wash them beforehand, and place them in a clean towel to remove excess water.

Then, chop them into small cubes so that they can be served easily when mixed with rice. Now put them in another pan with oil and salt and fry them like onions. I usually fry them until they are half-fried.

6. Now add the tomato puree to the ingredients and fry the ingredients. Continue this until the excess tomato juice evaporates. You can also use a little tomato paste to make it more colorful.
7. In the last step of the Istanbul recipe with minced meat, put the rice on the heat until it boils. At this time, the rice foams.

Be sure to get the foam on it and drain it after it becomes soft. Bring a pot and put the necessary amount of oil on the bottom of it. Then, use lavash bread for tahdig and put it in the bottom of the pot. This is completely arbitrary).

8. Then, pour a little rice and a little of the mixture of tomato and minced meat; do this until the rice and ingredients are finished. Stir the cumin and pilaf spice until all the ingredients are used. In the end, we brew the Stamboli for 40 minutes until the estamboli polo with minced meat is ready.

sourced: https://mealscook.com/recipes/estamboli-polo/