Estamboli Polo (استانبولی پلو) — Persian Tomato Rice with Lamb

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 2400 mlWater (for parboiling rice (plus extra as needed))
• 18 gFine sea salt (for salting parboil water (about 1 tablespoon))
• 600 gLamb leg meat (boneless, cut into 2.5 cm cubes, trimmed of excess fat)
• 300 gYellow onions (finely diced)
• 60 mlNeutral oil (such as sunflower or canola, divided)
• 700 gFresh tomatoes (grated or finely chopped (about 5 medium))
• 45 gTomato paste (about 3 tablespoons)
• 2 gBlack pepper (about 1 teaspoon, plus more to taste)
• 30 gUnsalted butter (optional, for richer aroma and crust)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until it looks mostly clear. Cover with fresh cold water and soak 45 minutes at room temperature. This helps the grains lengthen and cook evenly, giving a fluffier final texture when the rice steams with the tomato-lamb base.

2. 2

   Meanwhile, heat 45 ml of the oil in a heavy pot over medium-high heat. Add diced onions and cook 8–10 minutes, stirring often, until deeply golden. Add lamb cubes and sear 6–8 minutes, turning to brown on most sides. Browning builds a savory foundation that balances the tomatoes’ acidity.

3. 3

   Stir in tomato paste and cook 2 minutes, scraping the pot so it caramelizes slightly without burning. Add grated tomatoes, salt, and black pepper. Cook 10–12 minutes over medium heat until the mixture thickens and the oil begins to separate at the edges, indicating the tomatoes have cooked down.

4. 4

   Pour in 350 ml water, bring to a gentle boil, then reduce to low. Cover and simmer 45–60 minutes, stirring once or twice, until the lamb is tender and the sauce is thick (not watery). If it dries too fast, add 30–60 ml water; if too loose, simmer uncovered 5–10 minutes.

5. 5

   Bring 2400 ml water to a rolling boil in a separate large pot, then add 18 g salt. Drain the soaked rice and add it to the boiling water. Boil 6–8 minutes, stirring gently once, until the grains are softened on the outside but still firm in the center. Drain immediately in a colander.

6. 6

   Return the lamb-tomato base to medium heat. Add the remaining 15 ml oil to the pot. Gently fold in the drained parboiled rice so it is evenly coated, taking care not to mash the grains. Taste the mixture and adjust salt and pepper; the flavor should be slightly bold before steaming.

7. 7

   Using the back of a spoon, shape the rice into a mound, leaving a small gap from the pot’s sides. Poke 5–6 holes down to the bottom for steam vents. Dot with butter (optional) and drizzle 60 ml water around the edges. Cover with a tight lid (wrap lid with a towel if possible).

8. 8

   Steam on medium heat for 10 minutes to build heat, then reduce to low and steam 35–45 minutes. The rice should be fluffy and aromatic, and a golden crust should form on the bottom. Rest off the heat, covered, for 10 minutes, then gently fluff and serve, including some crust if desired.