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Persian Tomato Rice

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A fragrant and flavorful Persian-style tomato rice, known as ‘Estamboli Polo,’ made with basmati rice, tomatoes, and warm spices. A comforting and aromatic dish served on its own or with meat.

Ingredients

Scale
  • 2 cups basmati rice
  • 2 tablespoons vegetable oil or butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon black pepper
  • Salt, to taste
  • 2 medium tomatoes, chopped
  • 2 tablespoons tomato paste
  • 2 1/2 cups water or vegetable broth
  • 1 small potato, thinly sliced (for tahdig, optional)

Instructions

  1. Rinse basmati rice under cold water until the water runs clear. Soak in water for 20-30 minutes, then drain.
  2. In a large pot, heat oil or butter over medium heat. Add chopped onion and sauté until golden.
  3. Add garlic, turmeric, cinnamon (if using), pepper, and salt. Stir for 1 minute.
  4. Add chopped tomatoes and cook for 5 minutes until softened. Stir in tomato paste and cook for another 2 minutes.
  5. Add drained rice and mix to coat in tomato mixture.
  6. Pour in water or broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed.
  7. If using potato slices for tahdig, place them at the bottom of the pot before adding the rice and cook on low heat for an additional 10 minutes to form a crispy bottom layer.
  8. Fluff the rice and serve warm, optionally with herbs or yogurt on the side.

Notes

  • For added protein, mix in cooked ground beef or lamb.
  • The cinnamon adds subtle warmth; adjust to your taste.
  • Tahdig (crispy bottom) is traditional and enhances flavor and texture.

Nutrition

Find it online: https://ukfinda.com/persian-tomato-rice/