Savory Iranian Eslamboli Polou with Aromatic Ground Meat
Eslamboli Polou is a beloved Iranian one-dish meal, perfect for a quick weeknight dinner or a special family gathering. This recipe features fragrant basmati rice layered with spiced ground lamb or beef and rich tomato flavors, creating a delightful balance of textures and tastes. For a vegetarian option, simply omit the meat and add extra vegetables such as bell peppers, carrots, and peas. This dish is not only a feast for the palate but also a quick and satisfying way to enjoy the essence of Iranian cuisine. Don't forget to soak the rice for 3-4 hours to achieve the perfect fluffy texture.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Basmati or Long-Grain Rice
500 g (Rinsed and soaked in salted warm water for 3-4 hours)
Ground Lamb or Beef
400 g (None)
Medium Onions
4 (Sliced)
Tomato Paste
4 tablespoons (None)
Cooking Oil
As needed (For frying)
Salt
To taste (None)
Black Pepper
To taste (None)
Instructions
1
1. Begin by slicing the onions thinly and frying them in a generous amount of cooking oil over medium heat. Cook until they are slightly golden and fragrant, about 8-10 minutes.
2
2. Add the ground lamb or beef to the pan, seasoning with salt and black pepper. Cook, stirring frequently, until the meat is browned and fully cooked, approximately 5-7 minutes.
3
3. In a separate bowl, dissolve the tomato paste in a glass of hot water, then pour this mixture into the meat and onion mixture. Stir well and let it simmer for about 5 minutes until the sauce thickens and most of the water has evaporated.
4
4. While the meat is cooking, prepare the rice. Rinse the basmati rice under cold water until the water runs clear. Place the washed rice in a bowl, cover it with salted warm water, and allow it to soak for 3-4 hours before draining.
5
5. In a large non-stick pot, fill with water until it is half-full and bring it to a boil. Add the drained rice and a tablespoon of salt, and cook for about 5-7 minutes or until the rice is just tender but not fully cooked.
6
6. Drain the partially cooked rice and rinse it with slightly warm water to remove excess starch. This will help keep the grains separate and fluffy.
7
7. Gently fold the rice into the meat mixture, ensuring it's evenly distributed. Cover the pot with a lid and let it simmer on low heat for another 10-20 minutes, allowing the flavors to meld together and the rice to finish cooking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Eslamboli Polou?
Eslamboli Polou is a traditional Iranian one-dish meal featuring fragrant rice layered with spiced ground meat and tomato flavors.
What type of rice is recommended for this recipe?
Basmati or long-grain rice is recommended for the best results.
How long should the rice soak before cooking?
The rice should be soaked in salted warm water for 3 to 4 hours to achieve a perfect fluffy texture.
Can I make a vegetarian version of this dish?
Yes, simply omit the meat and add extra vegetables like bell peppers, carrots, and peas.
What kind of meat is used in Eslamboli Polou?
You can use 400 grams of either ground lamb or ground beef.
How many onions are needed?
The recipe calls for 4 medium-sized onions.
How should the onions be prepared?
The onions should be sliced thinly and fried until slightly golden.
How long does it take to fry the onions?
Frying the onions over medium heat takes approximately 8 to 10 minutes.
What seasonings are added to the ground meat?
The meat is seasoned with salt and black pepper to taste.
How much tomato paste is required?
The recipe uses 4 tablespoons of tomato paste.
How do I incorporate the tomato paste into the dish?
Dissolve the tomato paste in a glass of hot water before adding it to the meat and onion mixture.
How long should the meat and sauce simmer?
Let the mixture simmer for about 5 minutes until the sauce thickens and most water evaporates.
Why must the rice be rinsed?
Rinsing the rice under cold water until it runs clear helps remove excess starch for fluffier grains.
How long should the rice boil?
Boil the rice in a large pot for 5 to 7 minutes until it is just tender but not fully cooked.
What is the purpose of rinsing the parboiled rice with warm water?
Rinsing with slightly warm water after draining helps keep the rice grains separate and fluffy.
How is the rice combined with the meat?
Gently fold the parboiled rice into the prepared meat mixture until evenly distributed.
How long is the final cooking stage?
The combined mixture should simmer on low heat for 10 to 20 minutes to meld flavors.
Is this a good dish for family gatherings?
Yes, Eslamboli Polou is perfect for both quick weeknight dinners and special family gatherings.
What is the total amount of rice used?
The recipe uses 500 grams of rice.
Should the pot be covered during the final simmer?
Yes, cover the pot with a lid to allow the flavors to meld and the rice to finish cooking.
What are the primary flavor notes of this dish?
It features a savory and aromatic profile with rich tomato and spiced meat flavors.
What type of oil is used?
Standard cooking oil is used as needed for frying the onions and meat.
Can I add carrots to this recipe?
Yes, carrots are specifically suggested as a great addition for a vegetarian variation.
What is the first step in the cooking process?
The first step is slicing the onions and frying them in oil.
Is the rice salted during the soaking phase?
Yes, the rice should be soaked in salted warm water.
How much water is used to boil the rice?
Fill a large non-stick pot until it is half-full with water.
Does this recipe use any fresh herbs?
This specific version focuses on aromatic meat and tomato, though you can customize it.
What is the texture of the meat?
The meat is browned and fully cooked before being mixed with the sauce.
Is Eslamboli Polou considered comfort food?
Yes, it is widely considered a satisfying and savory comfort food in Iranian cuisine.
How much salt is added to the boiling water?
Add one tablespoon of salt to the boiling water when cooking the rice.