Critical Moments
- •Cooking tomato paste until darkened and sweet
- •Reducing tomato mixture so it's not watery
- •Gentle mixing to avoid mashing potatoes
- •Never lifting lid during steaming
Wash and soak the rice
Place rice in a large bowl. Fill with cold water, swirl vigorously, and drain. Repeat 5-6 times until water runs mostly clear. Dissolve 1.5 tbsp salt in 1.5L lukewarm water, add rice, and soak for at least 1 hour.
Wash and soak the rice
Place rice in a large bowl. Fill with cold water, swirl vigorously, and drain. Repeat 5-6 times until water runs mostly clear. Dissolve 1.5 tbsp salt in 1.5L lukewarm water, add rice, and soak for at least 1 hour.
Bloom the saffron (if using)
Grind saffron with a pinch of sugar using mortar and pestle. Transfer to a small bowl, add 3 tbsp hot water. Cover and steep for at least 20 minutes.
Bloom the saffron (if using)
Grind saffron with a pinch of sugar using mortar and pestle. Transfer to a small bowl, add 3 tbsp hot water. Cover and steep for at least 20 minutes.
Prepare the tomatoes
Cut tomatoes in half and grate on the large holes of a box grater, discarding the skin. Alternatively, blend briefly or use canned crushed tomatoes.
Prepare the tomatoes
Cut tomatoes in half and grate on the large holes of a box grater, discarding the skin. Alternatively, blend briefly or use canned crushed tomatoes.
Brown the onions and meat
Heat 40ml oil in a large skillet over medium-high heat. Add diced onion and cook until golden, about 8 minutes. Add ground meat, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes.
Brown the onions and meat
Heat 40ml oil in a large skillet over medium-high heat. Add diced onion and cook until golden, about 8 minutes. Add ground meat, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes.
Add spices and build tomato base
Add turmeric, cinnamon, and cumin (if using). Stir for 30 seconds until fragrant. Add tomato paste and cook, stirring constantly, for 2-3 minutes until it darkens and becomes fragrant. Add grated tomatoes, sugar, salt, and pepper. Stir well.
Critical Step
Cooking the tomato paste thoroughly is essential—it removes the raw, metallic taste and develops deep, sweet tomato flavor. This is the flavor foundation of the entire dish.
Common Mistakes
- •Not cooking tomato paste long enough (tinny flavor)
- •Burning tomato paste (bitter taste)
- •Forgetting sugar (overly acidic)
Add spices and build tomato base
Add turmeric, cinnamon, and cumin (if using). Stir for 30 seconds until fragrant. Add tomato paste and cook, stirring constantly, for 2-3 minutes until it darkens and becomes fragrant. Add grated tomatoes, sugar, salt, and pepper. Stir well.
Critical Step
Cooking the tomato paste thoroughly is essential—it removes the raw, metallic taste and develops deep, sweet tomato flavor. This is the flavor foundation of the entire dish.
Common Mistakes
- •Not cooking tomato paste long enough (tinny flavor)
- •Burning tomato paste (bitter taste)
- •Forgetting sugar (overly acidic)
Add potatoes and simmer
Add cubed potatoes and 200ml water to the tomato-meat mixture. Stir to combine. Bring to a simmer, cover, and cook for 15-20 minutes until potatoes are tender but not falling apart.
Critical Step
The mixture must be well-reduced and not watery—excess liquid will make the rice soggy. Potatoes should be cooked through as they won't cook much more in the rice.
Add potatoes and simmer
Add cubed potatoes and 200ml water to the tomato-meat mixture. Stir to combine. Bring to a simmer, cover, and cook for 15-20 minutes until potatoes are tender but not falling apart.
Critical Step
The mixture must be well-reduced and not watery—excess liquid will make the rice soggy. Potatoes should be cooked through as they won't cook much more in the rice.
Parboil the rice
Bring 3L water with 2 tbsp salt to a rolling boil. Drain soaked rice and add to boiling water. Boil for 5-7 minutes until al dente—soft outside with a tiny firm core.
Critical Step
The tomato mixture adds moisture, so don't overcook the rice. Err slightly on the underdone side.
Parboil the rice
Bring 3L water with 2 tbsp salt to a rolling boil. Drain soaked rice and add to boiling water. Boil for 5-7 minutes until al dente—soft outside with a tiny firm core.
Critical Step
The tomato mixture adds moisture, so don't overcook the rice. Err slightly on the underdone side.
Drain the rice
Immediately drain rice into a fine-mesh strainer. Rinse briefly with lukewarm water. Shake gently to remove excess water.
Drain the rice
Immediately drain rice into a fine-mesh strainer. Rinse briefly with lukewarm water. Shake gently to remove excess water.
Mix rice with tomato mixture
In a large bowl, gently fold together the parboiled rice and the tomato-meat-potato mixture until evenly combined. The rice should be uniformly tinted orange-red. Be gentle to avoid mashing the potatoes.
Common Mistakes
- •Mixing too roughly (mashes potatoes, breaks rice)
- •Uneven mixing (some rice plain, some over-sauced)
Mix rice with tomato mixture
In a large bowl, gently fold together the parboiled rice and the tomato-meat-potato mixture until evenly combined. The rice should be uniformly tinted orange-red. Be gentle to avoid mashing the potatoes.
Common Mistakes
- •Mixing too roughly (mashes potatoes, breaks rice)
- •Uneven mixing (some rice plain, some over-sauced)
Prepare tahdig and add rice
In a non-stick pot, combine 60ml oil with 2 tbsp saffron water (if using) or just oil. Take 2 cups of the tomato rice mixture and spread on the bottom for tahdig, pressing gently. Add remaining rice mixture, building into a pyramid shape. Poke 5-6 steam vents to the bottom.
Prepare tahdig and add rice
In a non-stick pot, combine 60ml oil with 2 tbsp saffron water (if using) or just oil. Take 2 cups of the tomato rice mixture and spread on the bottom for tahdig, pressing gently. Add remaining rice mixture, building into a pyramid shape. Poke 5-6 steam vents to the bottom.
Steam the rice
Drizzle melted butter over the rice. Place pot over medium-high heat uncovered for 3-4 minutes until steam rises. Wrap lid with a clean kitchen towel, place tightly on pot. Reduce heat to lowest setting. Steam for 45-50 minutes.
Critical Step
Proper steaming ensures fluffy rice and crispy tahdig. The towel absorbs condensation. Don't lift the lid.
Steam the rice
Drizzle melted butter over the rice. Place pot over medium-high heat uncovered for 3-4 minutes until steam rises. Wrap lid with a clean kitchen towel, place tightly on pot. Reduce heat to lowest setting. Steam for 45-50 minutes.
Critical Step
Proper steaming ensures fluffy rice and crispy tahdig. The towel absorbs condensation. Don't lift the lid.
Rest and unmold
Remove from heat and let rest 5 minutes. Remove lid. Gently fluff rice with a fork. Spoon onto a serving platter. Unmold tahdig by flipping pot onto a plate—it will be a beautiful orange-red color.
Rest and unmold
Remove from heat and let rest 5 minutes. Remove lid. Gently fluff rice with a fork. Spoon onto a serving platter. Unmold tahdig by flipping pot onto a plate—it will be a beautiful orange-red color.
Serve
Arrange rice on a platter. Place tahdig pieces around or on top. Estamboli polo is a complete meal—serve as is or with simple accompaniments.
Serve
Arrange rice on a platter. Place tahdig pieces around or on top. Estamboli polo is a complete meal—serve as is or with simple accompaniments.
Resting Required
5 min - Allows tahdig to release cleanly
