Name: Rice with Tomato Sauce (Eslamboli polow)
Prep time: 50 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 5 tablespoons oil; 1 large onion, peeled and thinly sliced; 4 cloves garlic; ½ bell pepper, shredded (optional); 2 pounds (900 g) stew meat (lamb or chicken thighs), cut into ½-in/1cm cubes; 1½ teaspoons sea salt; 1 teaspoon freshly ground pepper; ½ teaspoon cayenne; 1 teaspoon turmeric; 1 teaspoon ground cinnamon; 3 tablespoons tomato paste; 6 medium, fresh tomatoes, peeled and finely chopped, or one 12-ounce/330 g can tomatoes, drained and diced; 3 cups (600 g) long-grain basmati rice; ½ cup (120 ml) oil, butter, or ghee*; ¼ teaspoon ground saffron dissolved in 2 tablespoons hot water (optional)

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
1 hr 50

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Sauce

5 tablespoons oil
1 large onion, peeled and thinly sliced
4 cloves <

Method

In a medium saucepan, heat the oil and brown the onion, garlic, bell pepper, and meat. Add salt, pepper, cayenne, turmeric, cinnamon, and tomato paste. Sauté for a few minutes. Add the tomatoes, cover, and simmer over low heat for 40 minutes.
Clean and wash the rice 5 times in warm water, then pour off the water.
Bring 8 cups/1.9l water and 2 tablespo