Eslamboli Polo (اسلامبولی پلو) — Persian Tomato Rice with Tender Beef

• 16 ozBasmati rice (rinsed until water runs mostly clear)
• 10.5 cupWater (for parboiling rice)
• 18 gSalt (12 g for rice water + 6 g for beef sauce)
• 1.5 lbBoneless beef chuck (cut into 2.5 cm cubes)
• 10.5 ozYellow onions (thinly sliced)
• ⅓ cupNeutral oil (divided)
• 1⅓ lbFresh tomatoes (grated or finely chopped)
• 1⅝ ozTomato paste
• 2 tspBlack pepper (freshly ground)
• 1 tspGround turmeric (traditional for Persian stews)
• ¼ tspGround cinnamon (optional, a classic warm note)
• 2 tbspBrewed saffron water (optional, from a pinch of saffron steeped in hot water)

Instructions

1. 1

   Rinse the basmati rice in several changes of water until the water runs mostly clear. Soak it in fresh water for 20 minutes, then drain well so the grains parboil evenly and stay long.

2. 2

   Heat 45 ml of the oil in a heavy pot over medium heat and add the sliced onions. Fry for 12–15 minutes, stirring often, until deeply golden and sweet; remove half of the onions to a bowl for layering later.

3. 3

   Add the beef cubes to the pot with the remaining onions and raise the heat to medium-high. Sear for 6–8 minutes until the beef loses its raw color and browns in spots, then stir in turmeric and 1 tsp of the black pepper for a fragrant base.

4. 4

   Add the grated tomatoes and cook 8–10 minutes, stirring, until the mixture thickens and the tomato water reduces. Stir in the tomato paste and cook 2–3 minutes to caramelize it slightly, which deepens the color and removes raw paste flavor.

5. 5

   Add 500 ml water and 6 g salt, scraping the bottom to release any browned bits. Cover and simmer gently for 60–70 minutes until the beef is tender and the sauce is thick; if needed, uncover for the last 10 minutes to reduce to a spoon-coating consistency.

6. 6

   Bring 2500 ml water to a rolling boil in a large pot and add 12 g salt. Add the drained rice and boil 6–8 minutes until the grains are tender on the outside but still firm in the center, then drain in a colander and rinse quickly with 200 ml cool water to stop cooking.

7. 7

   Return the heavy pot to the stove and add the remaining 30 ml oil, coating the bottom well for tahdig. Spoon in a thin layer of rice, then add a layer of beef-tomato mixture and a sprinkle of the reserved fried onions; repeat layers, finishing with rice on top.

8. 8

   Use the handle of a spoon to poke 5–6 steam holes down through the rice to the bottom. Drizzle the saffron water over the top if using, then cover the lid with a clean towel and place it on the pot to capture steam and keep the rice fluffy.

9. 9

   Cook on medium heat for 8 minutes to build steam and set the crust, then reduce to low and steam for 35–40 minutes. Let the pot rest off the heat for 10 minutes before serving so the tahdig releases more cleanly.

10. 10

    Fluff the rice gently, mixing the layers lightly so the grains stay intact and evenly red. Invert a portion to release tahdig, or lift it out in shards, and serve alongside the rice for the classic Persian finish.