Estamboli Polo Recipe

Estamboli Polo or Persian tomato rice is one of the easiest rice dishes that you can make with simple kitchen staple ingredients. If you’re tired of plain rice!  So, this recipe is for you!

About This Recipe

Estamboli Polo also called Polo Gojeh is one of those easy-to-make and flavorful dishes that everyone has their own little twist on. In some recipes, tomato rice is cooked with minced meat, and in others with aromatic herbs; but in the classic recipe, this mixed rice is cooked with tomatoes and potatoes. My husband and I have put this recipe in our weekly rotation for a long time. Because it has a simple preparation and the ingredients are always found in the kitchen.

Why You Will Love Estanboli Polo 

• Delicious: Polo Gojeh or Estanboli Polo is flavorful and simply irresistible. It has a vibrant red color and slightly spicy taste. The tomatoes give a refreshing taste to the rice, while the potatoes add texture and a comforting element to the dish.
• Easy to make: Estamboli Polo is a very easy and delicious dish and you probably already have all the ingredients you need to make it at home.
• Uses pantry ingredients: This rice dish is a family favorite in my home! An easy lunch or dinner made with basic pantry ingredients. Packed with nutrients with a straightforward recipe.

Estamboli Polo Ingredients

• Rice: To make Persian dishes, It is better to use high-quality Iranian rice or long-grain basmati rice.
• Tomatoes: You can use ripe tomatoes or tomato puree for this recipe. Of course, Estamboli polo is also delicious with tomato paste. I usually use a combination of fresh crushed or pureed tomatoes and tomato paste.
• Potato: Use Yukon gold or yellow potatoes.
• Onion: One large onion is chopped and sauteed in oil till translucent.
• Salt, pepper, and turmeric

How to Make Estamboli Polo

Step 1: Rinse rice until the water is clear. Soak rice in a large bowl of water. Add 1 teaspoon salt and stir to dissolve. Let it sit for 30 minutes to 1 hour. Finely dice the onion. In a pot heat oil or butter over medium-high heat until hot. Saute onions until golden or soft.

Step 2: Add turmeric, salt, and pepper and saute for 2 minutes.

Step 3: Add diced tomatoes and tomato paste to the pot with sauteed onions. Stir for 5-10 minutes until the tomatoes are soft.

Step 4: Add diced potatoes to the tomato sauce and cook for another 10-15 minutes or until potatoes are slightly soft, the mixture is thickened and most of the liquid has evaporated.

Step 5: Drain the rice and add rice to the pot.

Step 6: Add boiling water to cover the surface of the rice with 1/2 inch of water.

Step 7: Bring to a boil, then reduce heat to a simmer uncovered until most of the water is absorbed.

Step 8: Cover the pot with a kitchen towel and a lid. Cook for 35-40 minutes on medium-low heat or until the rice is fluffy and tender.

Estamboli With Ground Beef

• Classic Estamboli polo is cooked with tomatoes and potatoes. You can make this recipe with ground beef or even meatballs.
• To make Estamboli Polo with ground beef you should saute the chopped onions with the ground beef and cook well until it turns golden brown. Add salt, pepper, and turmeric and stir together to combine. Then add the potatoes and diced tomatoes and cook for 15 to 20 minutes on low heat. If necessary, add a little water and let it thicken.
• Rinse rice until the water is clear. Place rice in a large pan filled with water. Add some salt and let it cook. The rice is done after 6 to 8 minutes when it begins to rise to the top and the water comes back to a boil. Check the rice is cooked at the end by trying a grain. Break one grain in half. Rice should be soft on the outside but hard in the middle. Pour rice into the colander to drain; then set aside.
• In a large pot heat 2 tablespoons of oil or butter. Spread a layer of rice, then place a layer of cooked ground beef and tomato sauce. Repeat until you’re out of rice and tomato sauce and shape it into a pyramid. Cover the pot and cook until the rice begins to steam. Then lower the heat and cook for 40-45 minutes or until the crust forms.

Expert Tips

• Add a pinch of cinnamon to Estamboli polo for a better taste and aroma.
• You can fry the potatoes separately and then serve them with cooked tomato rice.
• Depending on the type of rice, it may be necessary to add a smaller amount of water to prevent rice from becoming mushy. So try to use the rice you’ve cooked before and you know how much water it needs.
• Be sure the lid fits tightly on the pot.
• If you use a nonstick pot, you’ll get a good tahdig(crispy and browned layer of rice formed at the bottom of a pot), otherwise, tomato paste will burn and a tahdig gets dark in color.

FAQs

What Is Estamboli Polo Made Of?

Persian Tomato rice is a delicious and flavorful dish made using rice, onion, potatoes, and tomatoes as the main ingredients.

How to Store and Reheat Estanboli Polo?

You can keep Estamboli Polo in an airtight container in the refrigerator for up to 3-4 days. To reheat the rice, transfer it to a pot. Add a splash of water to prevent the rice from drying out. Cover and put the pot on medium heat until it heats up and steams.

What to Serve With Estamboli Polo?

Serve this delicious dish with salad Shirazi, torshi(Persian pickles), and yogurt.

Did you like the Estamboli polo recipe? Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 

Looking for More Persian Recipes?

• Baghali Polo Recipe
• Zereshk Polo Morgh Recipe
• Tahchin Recipe 
• Albaloo Polo Recipe
• Mirza Ghasemi 

Estamboli Polo Recipe

Serves: 3 Prep Time: 30 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 20 voted )

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Ingredients

• 2 cups of rice
• 1 large onion, diced
• 3 large tomatoes, peeled and diced or pureed
• 1 medium potato, diced
• 1 tablespoon tomato paste
• 1/2 teaspoon turmeric
• Salt and pepper as needed
• Vegetable oil

Instructions

Step 1

Rinse rice until the water is clear. Soak rice in a large bowl of water. Add 1 teaspoon salt and stir to dissolve. Let it sit for 30 minutes to 1 hour. Finely dice the onion. In a pot heat oil or butter over medium-high heat until hot. Saute onions until golden or soft.

Step 2

Add turmeric, salt, and pepper and saute for 2 minutes.

Step 3

Add diced tomatoes and tomato paste to the pot with sauteed onions. Stir for 5-10 minutes until the tomatoes are soft.

Step 4

Add diced potatoes to the tomato sauce and cook for another 10-15 minutes or until potatoes are slightly soft, the mixture is thickened and most of the liquid has evaporated.

Step 5

Drain the rice and add rice to the pot.

Step 6

Add boiling water to cover the surface of the rice with 1/2 inch of water.

Step 7

Bring to a boil, then reduce heat to a simmer uncovered until most of the water is absorbed.

Step 8

Cover the pot with a kitchen towel and a lid. Cook for 35-40 minutes on medium-low heat or until the rice is fluffy and tender.