Polow-e Estanbuli (استانبولی پلو) — Persian Tomato Rice with Mutton

• 500 gBasmati rice (washed until water runs mostly clear)
• 2000 mlWater (for soaking rice)
• 18 gFine sea salt (for soaking rice (about 1 tbsp))
• 700 gMutton shoulder, boneless (cut into 3 cm cubes)
• 250 gYellow onion (finely diced)
• 60 gUnsalted butter (divided)
• 30 mlNeutral oil (such as grapeseed or sunflower)
• 90 gTomato paste (about 5 tbsp; sautéed to remove raw taste)
• 150 gRed bell pepper (cut into 1 cm dice)
• 350 gPotato (peeled and cut into 1.5 cm cubes)
• 2 gGround black pepper (about 1 tsp)
• 2 gGround turmeric (about 1 tsp)
• 1 gGround cinnamon (about 1/2 tsp (traditional with mutton))
• 1.5 gGround cumin (about 1/2 tsp)
• 2 gDried lime powder (limu omani powder) (about 1 tsp; optional but authentic)
• 0.15 gSaffron threads (about 1/8 tsp)
• 45 mlHot water (for blooming saffron)

Instructions

1. 1

   Soak the rice: Place basmati rice in a bowl, cover with 2000 ml water, and stir in 18 g salt. Let soak 60 minutes at room temperature. This firms the grains so they stay long and separate during steaming; drain in a fine sieve right before parboiling.

2. 2

   Cook the mutton: In a heavy pot, heat 15 ml oil over medium-high. Add mutton cubes and sear 6–8 minutes, turning until lightly browned. Add 1200 ml water, bring to a boil, skim foam, then cover and simmer on low 60–75 minutes until fork-tender; reserve 600 ml broth.

3. 3

   Build the tomato base: In a wide sauté pan, melt 30 g butter with remaining 15 ml oil over medium heat. Add diced onion and cook 10–12 minutes until deeply golden. Stir in turmeric, cumin, cinnamon, black pepper, and 8 g salt; cook 30 seconds to bloom the spices.

4. 4

   Fry tomato paste properly: Add tomato paste and sauté 4–5 minutes over medium heat, stirring constantly, until it darkens to brick red and smells sweet rather than raw. Add diced bell pepper and cook 3 minutes, then add potato cubes and cook 6–8 minutes, coating everything in the paste.

5. 5

   Combine with mutton: Add the cooked mutton (drained) to the pan and toss 2 minutes. Pour in 450 ml of the reserved mutton broth and stir well, scraping the bottom. Simmer uncovered 8–10 minutes until the liquid reduces slightly and the potatoes are about 70% cooked; adjust salt to taste.

6. 6

   Parboil the rice: Bring a large pot of water to a rolling boil (about 3 liters). Add drained rice and boil 6–7 minutes, stirring gently once or twice, until the grain is soft on the outside but still firm in the center. Drain immediately and rinse briefly with 250 ml cool water to stop cooking.

7. 7

   Layer and steam (dam): In a nonstick pot, melt 30 g butter over medium. Add 2–3 tbsp parboiled rice to cover the base. Layer half the rice, then all the mutton-tomato mixture, then the remaining rice. Poke 5–6 holes to the bottom, cover with a towel-wrapped lid, and steam 10 minutes on medium-low.

8. 8

   Finish with saffron and final steam: Bloom saffron in 45 ml hot water for 10 minutes. Drizzle saffron water over the top rice and add 2 tbsp (30 ml) of remaining broth if the pot seems dry. Reduce heat to low and steam 35–45 minutes until fragrant and fully cooked; rest off-heat 10 minutes before serving.