Estamboli Pulao (Persian Tomato Rice)

recipe

As the name suggests, the origins of this recipe comes from Persia but different families make it differently. The best part about it is that the ingredients can be found all year long. If you are a beginner, start with simple yet delicious. This week, You! collaborates with cooking expert Lubna Sharif, who brings her mouth watering recipe of

Estamboli Pulao

(Persian Tomato Rice). Bon appetite!

Ingredients

Meat ...... 1/2 kg

Ghee/ Butter ...... 1/2 kg

Onion (finely chopped) ...... 1 large

Ground cinnamon ...... 1 tsp

Paprika ...... 1 tsp

Tomato puree ...... 1 cup

Potatoes ...... 3

Freshly ground pepper ...... according to taste

Salt ...... according to taste

Rice ...... 1 1/2 cup

Method

• Fry onion in ghee/butter until transparent.
  
• Add spices and meat (chicken/ beef/ mutton) to cook.
  
• Add tomato pure, salt and pepper.
  
• Boil rice.
  
• Slice potatoes, wash and set them in a pan with ghee.
  
• Layer rice, then meat and repeat till the end.
  
• Put the lid on tightly, cook on low flame. The potatoes at the bottom should turn brown evenly.
  
• Finally, invert the pan carefully on a serving plate.
  
• Either serve as is, or cut it in wedges.
  

Serves 2