Iranian Eslamboli Polou Rice with Ground Meat
Discover the comforting flavors of **Iranian Eslamboli Polou Rice with Ground Meat**, a fragrant and satisfying one-pot dish perfect for dinner. This traditional Persian recipe features tender Basmati rice layered with a rich and savory mixture of ground meat, sautéed onions, fresh tomatoes, and a hint of warming spices like turmeric and cinnamon. The optional addition of crispy golden **tahdig**—a layer of fried potatoes at the bottom of the pot—adds an indulgent crunch that elevates the meal. With a combination of textures and bold aromas, this dish is easy to prepare yet impressive to serve. Pair it with a side of yogurt or fresh herbs for an authentic Persian dining experience. Perfect for busy weeknights or special occasions, this recipe is a must-try for lovers of hearty and flavorful meals.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 300 grams Ground meat (beef or lamb)
- 1 large Onion
- 3 medium Tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Cinnamon powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 tablespoons Vegetable oil
- 3.5 cups Water
- 1 small Potato (optional, for tahdig)
Instructions
Wash the basmati rice thoroughly in cold water until the water runs clear. Soak the rice in salted water for about 20 minutes, then drain.
Finely chop the onion and tomatoes. If desired, grate the tomatoes for a smoother texture.
Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Add the chopped onions and sauté until golden and soft.
Add the ground meat to the pan. Cook and stir until fully browned, breaking up any clumps.
Stir in the turmeric, cinnamon, black pepper, and 1 teaspoon of salt. Cook for another minute to release the spices' aroma.
Add the chopped or grated tomatoes and tomato paste to the meat mixture. Cook for about 10 minutes, stirring occasionally, until the mixture thickens and the tomatoes are cooked down.
In a large pot, bring 3.5 cups of water to a boil. Add the drained rice, 1 teaspoon of salt, and cook the rice for about 5-7 minutes, just until it’s slightly tender but not fully cooked. Drain the rice in a colander.
If making tahdig, slice the potato into thin rounds. Heat 2 tablespoons of vegetable oil in the same pot over medium heat. Arrange the potato slices in a single layer at the bottom of the pot for a crispy golden crust.
Layer the partially cooked rice and the meat-tomato mixture in the pot, beginning and ending with a layer of rice. Use the back of a spoon to shape the rice into a pyramid to allow steam circulation.
Cover the lid with a clean kitchen towel to trap the steam and place it on the pot. Reduce the heat to low and let the Eslamboli Polou steam for about 30-40 minutes.
Once cooked, gently fluff the rice and serve hot. If you’ve made tahdig, use a spatula to carefully remove the crispy layer from the bottom of the pot and serve it on top or as a side.
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 33.9 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 5023 mg | 218% | |
| Total Carbohydrate | 172.9 g | 63% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 24.7 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 265 mg | 20% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3181 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
