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

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 24 gFine sea salt (divided; includes salting rice water and seasoning)
• 3000 mlWater (for parboiling the rice)
• 700 gBoneless beef chuck (cut into 3 cm cubes)
• 350 gYellow onions (thinly sliced)
• 75 mlNeutral oil (divided; plus extra if needed for frying onions)
• 700 gFresh tomatoes (grated on a box grater or finely chopped)
• 60 gTomato paste (about 4 tablespoons)
• 2 tspGround black pepper (divided)
• 1 tspGround turmeric (optional but common in home cooking)
• 30 gUnsalted butter (for richer aroma during steaming)
• 120 gPlain yogurt (for yogurt tahdig base)
• 1 largeEgg yolk (helps bind and crisp the tahdig)
• 0.25 tspGround saffron (optional; bloom in hot water for aroma)
• 30 mlHot water (to bloom saffron (optional))

Instructions

1. 1

   Rinse the basmati rice 4–6 times until the water runs mostly clear. Cover with cool water and stir in 12 g of the salt; soak 30 minutes at room temperature. Meanwhile, grate or finely chop the tomatoes and slice the onions evenly for consistent frying.

2. 2

   Fry the onions: heat 60 ml oil in a wide pan over medium heat. Add onions and cook 18–25 minutes, stirring often, until deeply golden and sweet, not burnt. Transfer half the fried onions to a bowl for later layering; keep the rest in the pan for the beef base.

3. 3

   Brown the beef: raise heat to medium-high and add the beef cubes to the pan with the remaining onions. Cook 8–10 minutes, turning, until most sides are browned. Add 1 teaspoon black pepper and the turmeric (if using), then stir 30 seconds to toast the spices.

4. 4

   Build the tomato base: stir in tomato paste and cook 2 minutes until brick-red and fragrant. Add grated tomatoes and 12 g of the remaining salt. Simmer 10–12 minutes over medium heat, stirring, until the mixture thickens and the oil begins to separate at the edges.

5. 5

   Braise: add 600 ml water, bring to a gentle boil, then reduce to low. Cover and simmer 60–75 minutes, stirring occasionally, until the beef is tender and the sauce is thick (not watery). If it dries early, add 60–120 ml water; if too loose, simmer uncovered 5–10 minutes.

6. 6

   Parboil the rice: bring 3000 ml water to a rolling boil in a large pot. Add drained rice and the remaining 12 g salt. Boil 6–8 minutes, stirring once or twice, until grains are tender on the outside but still firm in the center. Drain immediately and rinse quickly with 250 ml cool water.

7. 7

   Make the tahdig base: in a bowl, mix yogurt, egg yolk, 30 ml oil, and 2 tablespoons of the drained rice. If using saffron, bloom it in 30 ml hot water for 5 minutes and stir into the mixture. Spread this evenly across the bottom of a nonstick 24–26 cm pot.

8. 8

   Layer and steam: add a thin layer of rice over the tahdig, then spoon on some beef-tomato mixture and a little reserved fried onion. Repeat layers, finishing with rice on top. Dot with butter. Poke 5–6 holes to the bottom with a spoon handle, cover lid with a towel, and steam 10 minutes on medium heat.

9. 9

   Finish cooking: reduce heat to low and steam 45–55 minutes. Listen for a gentle crackle and smell a toasty aroma, indicating a crisp crust forming. Turn off heat and rest, covered, 10 minutes. To unmold tahdig, place a plate over the pot and invert carefully; serve rice with beef and extra fried onions.