Lamb Rice with Crispy Potato Base

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

This is my take on a layered rice recipe known as Istambooli Polow. At first glance it does sound like a carb-on-carb sin, with its combination of potato and rice, but don’t judge it until you have tried it. Turkey also works well instead of lamb.


  • 120 ml/4 fl oz/½ cup sunflower oil
  • 1


  1. Heat 2 tablespoons of the oil in a frying pan over a medium–low heat, add the chopped onion and sauté for 4–5 minutes or until soft and translucent. Add the garlic, lamb, spices, tomato purée/paste and tomatoes, and season to taste with salt and pepper. Add