Welcome foodies, to the world of Persian cuisine, a culinary delight that has been praised by food enthusiasts all around the globe for its tantalizing taste and unique flavors. Today, I am excited to share with you one of the most popular Iranian rice dishes: Eslamboli Polou.
Eslamboli Polou is a rice dish that consists of fluffy basmati rice, cooked to perfection and mixed with rich tomato sauce and ground meat. It is a traditional Middle Eastern delicacy that has gained immense popularity over time for its exceptional flavor and aroma.
The name ‘Eslamboli Polou’ is derived from the word ‘Eslam’, meaning Islam in Farsi (the official language of Iran), reflecting the Iranian heritage and culture that is so integral to their cuisine. However, this dish is not just exclusive to Iranians – it has become a favorite among people from all walks of life, who have fallen in love with its mouthwatering taste and unique blend of flavors.
So why not spice up your dinner table tonight with this delicious Persian rice dish? It is quick and easy to make, requiring only a few simple ingredients and basic cooking techniques. But don’t let its simplicity fool you – it packs a punch when it comes to taste!
In this recipe article, I will guide you through each step of making homemade Eslamboli Polou, including tips on how to achieve perfect results every time. So put on your aprons, grab your pots and pans, and let’s begin our journey into the world of Iranian cuisine with this flavorful Eslamboli Polou recipe!
Why You’ll Love This Recipe
If you’re a fan of Persian rice dishes, you’re in for a treat with this recipe for Iranian Eslamboli Polou (Rice with Ground Meat). Not only is it a staple in many Middle Eastern and Iranian households, but it’s also incredibly flavorful and satisfying.
What sets this dish apart is the rich tomato sauce that coats both the ground lamb or beef and the basmati rice. The combination of black pepper and salt adds an extra layer of depth to the savory flavors of the meat.
But it’s not just the taste that will make you fall in love with this dish. The pairing of string beans with the polou rice provides a texture contrast that makes each bite all the more enjoyable.
And don’t forget about how easy it is to put together! With simple ingredients, you can whip up a delicious meal that’s perfect for any weeknight dinner or special occasion.
Trust me, once you try this Iranian Eslamboli Polou recipe, you won’t be able to get enough of it.
Before cooking, it’s important to gather all the necessary ingredients. In order to make Iranian Eslamboli Polou (Rice with Ground Meat), you will need the following ingredients:
- Basmati rice (400 g / 2 cups)
- Ground lamb or beef (500 g / 1 lb)
- Green beans (1 lb), trimmed and cut into 2-inch pieces
- Tomato paste (2 tablespoons)
Spices and Seasonings:
- Salt (1 teaspoon)
- Black pepper (½ teaspoon)
- Long-grain rice (400 g / 2 cups), rinsed and soaked for at least 30 minutes before cooking
- Vegetable oil or any neutral oil (1 small onion, finely chopped and fried until golden brown)
You may already have some of these ingredients in your pantry, but it is always best to check before starting the recipe. Additionally, make sure to use fresh green beans and high-quality ground meat for the most flavorful results.
The Recipe How-To
Let’s get to the heart of the matter: how to make this delicious Persian rice and ground meat recipe.
Prep the Rice
First, rinse 1 lb (453g) of basmati rice in cold water until the water runs clear. Then, soak it in a big bowl for about an hour with 8 cups of water and 2 Tbsp of salt. After soaking, drain the rice through a colander.
Cook the Rice
Fill a large pot with water and bring it to a boil. Add the rice and let it cook uncovered for about 6-7 minutes, stirring occasionally. Test a grain of rice to check if it’s cooked enough – you want the center to still be slightly firm. Next, drain the rice over your colander to remove all of its water.
Make the Tomato Sauce
While your rice cools down some, make the rich tomato sauce that will flavor this amazing meal. In a pan over medium heat, add 2 Tbsp oil, 1 small onion (chopped), and 500 g ground lamb or beef (or even both!). Once everything has cooked evenly, incorporate 2 Tbsp tomato paste and 1 tsp black pepper into your meat mixture. Finally, pour 2 cups of hot water and let everything simmer together until you have a smooth sauce.
Assemble the Dish
Mix half of the tomato sauce with half of cooked-with-salt basmati rice in another pot over low heat.
In another bowl mix half of beef-rice mixture with half cup string beans (end trimmed) and repeat until all ingredients are mixed well.
Finally, spread the remaining string beans on top of both pots.
Place both pots on low flame for around 20 min or until you can smell a beautiful scent from everything mixed together!
Serve This Delicious Meal!
Your Iranian Eslamboli Polou (Rice With Ground Meat) recipe is now ready to savor! You’ll love how these different types of rice dishes come together with the rich tomato sauce we prepared earlier to create such an amazing meal. Whether you’re serving this at a special occasion or just having dinner with family, everyone will be impressed with your cooking skills!
Substitutions and Variations
As a chef, I am always on the lookout for ways to make my recipes more versatile and adaptable to different preferences and needs. With that in mind, here are some substitutions and variations that you can try for this Iranian Eslamboli Polou (Rice With Ground Meat) recipe:
1. Meat: While this recipe calls for a combination of ground lamb and beef, you can use just one type of meat or even substitute it with other meats such as chicken or turkey for a lighter version of the dish.
2. Rice: Basmati rice is the traditional choice for Persian rice dishes, but you can experiment with other types of long-grain rice if you prefer. You can also mix basmati rice with other varieties of rice to add texture and flavor.
3. Beans: This recipe uses green beans, but you can substitute them with other types of beans such as kidney beans, chickpeas or even lentils for a vegetarian version of the dish.
4. Tomato sauce: The rich tomato sauce is what gives this dish its distinct flavor, but if you don’t have tomato paste on hand, you can substitute it with fresh tomatoes or canned tomatoes. You can also add other spices such as cumin, coriander or cinnamon to enhance the flavor profile.
5. Spices: This recipe calls for salt and black pepper, but you can customize the seasoning to your taste preferences by adding other spices such as paprika, turmeric or saffron.
Remember, cooking is all about experimenting and making your dishes your own! Don’t be afraid to try new ingredients and spice blends until you find the perfect combination that suits your taste buds.
Serving and Pairing
Now that you have a delicious and savory Iranian eslamboli polou rice dish, it’s time to know how to serve and pair it. This dish is already a complete meal by itself, with a perfect balance of protein, carbs, and veggies. However, if you’re looking for some ways to elevate your serving presentation and tasting experience, here are some recommendations.
Firstly, I highly suggest serving the eslamboli polou while hot straight out of the pot. The steam coming out of the fluffy basmati rice mixed with the rich tomato sauce and ground meat aroma will make your mouth water. You can serve the dish directly from the pot or transfer it to a large serving platter.
For pairing options, you can choose between a simple salad or another Persian side dish. For example, you can serve this eslamboli polou with a Shirazi salad made of diced tomatoes, cucumbers, onions, mint, parsley, lemon juice, olive oil, salt, and black pepper. This refreshing salad complements the richness of the rice dish perfectly.
Another great side dish that pairs well with this Persian rice recipe is Maast-o Khiar (cucumber yogurt). This traditional mezze-style side dish is made with plain yogurt mixed with diced cucumbers, dried mint (or fresh), salt, and black pepper. The tanginess of the yogurt balances the sweetness of the tomato sauce in this meal.
Finally, if you want to impress your guests and go all out on presentation and flavors, try serving this Iranian eslamboli polou rice dish with grilled kebabs or seared lamb chops. The juicy tenderness of the meat matches perfectly with the delicate texture of basmati rice.
Overall, this is a versatile rice dish that can fit any mealtime or occasion – brunch or dinner; family gatherings to intimate nights in; casual to elegant events – just let your imagination run wild!
Make-Ahead, Storing and Reheating
One of the great things about Iranian Eslamboli Polou (Rice with Ground Meat) recipe is that it is perfect for making ahead of time. Not only does it taste just as delicious when reheated, but it also allows the flavors to meld together, creating an even tastier dish.
To make ahead, simply follow the recipe instructions and allow the dish to cool completely. Once cooled, you can refrigerate it in an airtight container for up to 3 days or freeze for up to 1 month.
If freezing, ensure that it’s in a freezer-safe container and fully thaw before reheating. Reheating can be done in the oven or on the stovetop. To reheat in the oven, preheat to 350°F (175°C), cover the rice with aluminum foil and bake until heated thoroughly. If reheating on the stovetop, place in a saucepan over medium-low heat and stir occasionally until heated through.
When storing leftovers in the refrigerator, remember to consume them within three days to ensure freshness and quality. If you decide to keep leftover rice at room temperature, there is a risk of bacteria growth that can cause food poisoning, so it’s essential always to store any remaining food promptly.
In summary, Iranian Eslamboli Polou is an ideal dish for preparing ahead of time and storing in advance. With correct storing techniques and suitable containers or receptacles, this flavorful rice and ground meat combination will stay fresh and delicious until your next meal time.
Tips for Perfect Results
Now that you’ve gathered the right ingredients and familiarized yourself with the recipe, it’s time to dive into some insider tips to elevate your Iranian Eslamboli Polou to the next level. Trust me when I say that these tips will make a noticeable difference in the taste and presentation of your dish.
1. Cook rice like a pro
Make sure your rice is cooked perfectly. For fluffy, separated grains of rice, rinse it in cold water until the water runs clear. Soak it for at least 30 minutes before cooking. Use a large pot or dutch oven with a tight-fitting lid and bring the water to a boil before adding salt and the soaked rice. Once the liquid returns to boiling point, reduce heat and leave for 15 minutes without lifting the lid. Turn off heat and let stand for 5 minutes before fluffing with a fork.
2. Spice up your meat
Iranian cuisine often plays with bold spices that deliver incredibly robust flavor combinations, so don’t be stingy or shy when spicing up your meat with black pepper and salt! You can also add other spices depending on what you have available or personal preference.
3. Opt for Basmati Rice
When making Iranian Eslamboli Polou, basmati rice works best as it has long grains that will stand up better against other ingredients of the dish.
4. Experiment with Different types of Rice
Once you have mastered Esalmobli Rice using Basmati Rice, you can experiment with different types of rice such as jasmine or aromatic varieties for flavorful results.
5. Serve hot or cold
This dish is versatile and can be served hot or cold as per preference.
By following these tips, you’ll soon develop an expert hand at making Iranian-style Eslamboli Polou so well that you’ll be asked to cook some more!
As you dive into making the Iranian Eslamboli Polou, you may encounter a few doubts or queries. Don’t fret; it’s natural to have questions while exploring new recipes in the kitchen. In this section, we will offer you some answers to the Frequently Asked Questions (FAQ) related to the dish. So let’s not wait any further and explore some common queries that you may stumble upon while preparing this delicious meal.
What is the rice and meat dish in Iran?
The Iranian cuisine boasts of a delectable recipe called Lubia Polo, which comprises of lamb or beef and green beans cooked in a luscious tomato sauce served with rice.
What are the different types of Iranian rice dishes?
In Iran, there exist various kinds of Persian rice, each with unique names such as Gerde, Domsiah (also known as black tail), Champa, Doodi (often referred to as smoked rice), Lenjan, and Tarom. Methods of cooking also vary, depending on the type of dish or the event it is intended for.
Why do Persians Soak rice?
When it comes to preparing rice, it’s essential to use the Persian method of washing it to eliminate any starch. To start, sprinkle a couple of pinches of salt into the rice and let it soak for a few hours, which creates a softer texture as it takes in water.
What is the best Iranian rice?
Tahdig is an irresistible Persian rice delicacy that’s infused with delectable flavors and textures. This saffron and basmati rice dish has an unbeatable combination of fluffy and crispy textures, mixed with a buttery, salted and spice-infused goodness.
In conclusion, the Iranian Eslamboli Polou recipe is a Middle Eastern gem that is not to be missed. Its unique blend of basmati or long-grain rice, rich tomato sauce, and flavorful ground meat makes for a delicious and satisfying meal that is sure to please your taste buds.
With this recipe, you have the freedom to make substitutions based on your personal preferences or even add your own variations. From different types of rice to alternative types of meat, the possibilities are endless.
While cooking Eslamboli Polou may take some effort, the end result is definitely worth it. So why not give this delectable dish a try and impress your loved ones with an exotic and flavorful meal that is sure to leave them begging for seconds? Trust me – your taste buds will thank you!
Iranian Eslamboli Polou (Rice With Ground Meat) Recipe
- 500 g basmati rice or 500 g long-grain rice
- 400 g ground lamb or 400 g beef
- 4 medium onions
- 4 tablespoons tomato paste
- cooking oil
- black pepper
- Fry the sliced onions in oil until slightly golden.
- Add ground lamb or beef, salt, and black pepper and fry until color changes.
- Dissolve tomato paste in a glass of hot water and add to meat.
- Cook for a few minutes until little water is left.
- Wash rice twice and soak in salted warm water for 3-4 hours, then drain the water.
- Pour water in a large non-stick pan until it is half-full and bring it to a boil. Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water.
- Mix the rice with the meat, and continue simmering for another 10-20 minutes.
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