Estamboli Polo (استانبولی پلو) — Persian Tomato and Potato Rice

• 450 gBasmati rice (rinsed until water runs mostly clear)
• 1500 mlWater (for parboiling rice)
• 18 gSalt (for parboiling water (about 1 tbsp Diamond Crystal or 2 tsp fine salt))
• 0.25 tspSaffron threads (finely crushed)
• 45 mlHot water (to bloom saffron)
• 250 gYellow onions (finely diced)
• 60 mlNeutral oil (such as sunflower or canola)
• 350 gGround beef (80–85% lean)
• 1 tspBlack pepper (freshly ground)
• 6 gFine salt (for the meat mixture (about 1 tsp))
• 500 gTomatoes (ripe, grated or finely chopped (about 3–4 medium))
• 40 gTomato paste (about 2 tbsp)
• 360 mlBeef broth (low-sodium)
• 450 gPotatoes (peeled and cut into 2 cm cubes)
• 1.5 tspGround turmeric
• 30 gButter (melted, for finishing and aroma)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until mostly clear. Cover with fresh water and soak 30 minutes at room temperature. Meanwhile, bloom the crushed saffron in 45 ml hot water (not boiling) and set aside 10 minutes to fully release color and aroma.

2. 2

   Heat 60 ml neutral oil in a wide sauté pan over medium heat. Add diced onions and cook 10–12 minutes, stirring, until soft and lightly golden. Add ground beef, turmeric, black pepper, and 6 g fine salt; cook 6–8 minutes, breaking up the meat, until no pink remains.

3. 3

   Stir in tomato paste and cook 2 minutes to caramelize slightly. Add grated tomatoes and simmer 8–10 minutes over medium-low until the mixture thickens and the raw tomato smell fades. Pour in beef broth, bring to a gentle simmer, then add diced potatoes and cook 10–12 minutes until just barely tender.

4. 4

   Bring 1500 ml water to a boil in a large pot. Add 18 g salt. Drain the soaked rice and add it to the boiling water; boil 6–8 minutes until the grains are elongated and the center is slightly firm. Drain immediately and rinse briefly with warm water to stop cooking.

5. 5

   Return the pot to the stove over low heat. Add 2 tbsp of the meat-tomato mixture to the bottom to prevent sticking. Layer half the parboiled rice, then spread all the potato-meat mixture evenly, then top with remaining rice. Poke 5–6 steam holes with a spoon handle.

6. 6

   Drizzle the bloomed saffron over the top rice layer. Wrap the lid with a clean kitchen towel and cover tightly. Steam on low heat for 45 minutes. In the last 5 minutes, drizzle melted butter over the rice, re-cover, then rest off heat 10 minutes before gently fluffing.