Estamboli (Persian Green Bean Rice)
Ingredients
* 1 lb fresh green bean, cut into 1/2 inch pieces
* 2 tbsp vegetable oil
* 1 onion, chopped
* 8 ounces ground beef
* 1 tsp turmeric
* 1/2 tsp cayenne pepper
* 1 tsp curry powder
* 1/2 tsp cinnamon
* 1 tsp salt
* 2 tbsp tomato paste
* 1/2 cup water
Rice:
* 6 cups water
* 2 1/2 cups Basmati rice
* 1 1/2 tsp salt
* 6 tbsp vegetable oil
* 2 potatoes, sliced (1/2 inch thickness)
* 1/4 cup bloomed saffron
Instructions
1. Bring 4 cups water to a boil in a saucepan or a pot. Add the green beans to the boiling water and cook for 5 minutes. Drain and rinse with cold water. Set aside.
2. Heat the oil in a large pan over medium heat. Sauté the onion until golden brown, add the ground beef and cook until no longer pink. Add in the turmeric, cayenne pepper, curry, cinnamon and salt to the ground beef and cook for a 5 minutes.
3. Add in the tomato paste and water. Mix well until everything is combined. Stir in the green beans and bring it to a low simmer. Cover and cook until the green beans are fully cooked, about 20 minutes. Add in more water if needed, the mixture shouldn't be dry. Taste to make sure the flavors are to your liking. Turn the heat off and put the mixture aside.
4. To make the rice, bring a pot of water with the salt to a rolling boil. Wash the Basmati rice two to three times to discard excess starch.
5. When the water starts boiling, add the rice and boil for about 6 minutes until the rice is par cooked or al dente. The rice is ready when you're able to break a rice grain into two pieces using your thumb and index finger, but the rice still has to be hard in the middle. The outer layer is soft but the grain is still hard in the middle. (See more notes about this on How to make Persian rice and tahdig. )
6. Turn the heat off and place a colander in the sink. Lift the pot and pour the rice into the colander and rinse with cold water to stop the cooking process.
7. Place the pot back on the burner and turn the heat to medium high. Once the bottom of the pot is dry, pour 3 tbsp vegetable oil into the pot and arrange the potato slices so they cover the bottom of the pot.
8. Scoop one third of the rice into the pot over the potatoes. Layer with some bloomed saffron and one third of the green bean mixture. Repeat until you're out of rice and filling, make sure the rice is shaped like a mountain, meaning you have more rice in the middle than around the edges. Poke holes in the rice using the end of a wooden spoon or spatula.
9. Pour 1/3 cup water around the edges, wrap the lid in a clean kitchen towel and place it on the pot (This is for the towel to absorb the steam, resulting in a fluffy rice). Turn the heat to medium high (but not too high) and cook the rice for about 15 minutes. Lift the lid to see the steam escape and then pour 3 tbsp vegetable oil on the rice.
10. Cover again and cook for another 30 minutes until the rice is fully cooked and the flavors are fully combined. Fluff the rice a bit to have the filling and rice mix completely.
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Hey everyone! I absolutely adore Estamboli Polo, and after making it countless times, I've gathered some extra tips and tricks that truly elevate this dish from 'good' to 'unforgettable'. The recipe above is fantastic, but if you want to really impress, or just refine your technique, keep reading! Mastering the Tahdig: The Crispy Delight The recipe mentions using potato slices for tahdig, which is classic and delicious. But let me tell you, perfecting that golden crust is an art! My secret for the ultimate crispy potato tahdig is to ensure the oil is hot enough before you lay down the potatoes, but not smoking. A good trick is to swirl the 3 tbsp of vegetable oil around the bottom of the pot, then arrange your sliced potatoes evenly. Don't overcrowd them! I also sometimes add a pinch of turmeric to the oil for a beautiful golden color. Once the rice layers are in, initially keep the heat medium-high for about 10-15 minutes to really build that crust, then reduce it for the long steam. When it's time to serve, gently invert the pot onto a large platter – the reveal of a perfect tahdig is always a showstopper! Serving Suggestions: Completing Your Persian Feast Estamboli Polo is hearty enough to be a standalone meal, but in Persian cuisine, it's often accompanied by fresh sides that cut through its richness. My go-to pairings include: Yogurt (Mast): A simple plain yogurt, or better yet, a homemade Mast-o Khiar (yogurt with cucumber, mint, and garlic) is incredibly refreshing. Salad Shirazi: This vibrant salad made with finely diced cucumbers, tomatoes, red onion, and a lemon-mint dressing is the perfect tangy counterpoint. Torshi (Pickles): Persian mixed vegetable pickles add a wonderful sour crunch that complements the savory rice. Fresh Herbs (Sabzi Khordan): A platter of fresh basil, mint, tarragon, and radishes on the side lets everyone customize their bite with a burst of freshness. Variations to Explore: Make It Your Own While the traditional beef version is divine, Estamboli is also incredibly versatile. Here are a couple of ways I like to switch it up: Vegetarian Estamboli: Skip the ground beef! You can add sautéed mushrooms, lentils, or even bell peppers for extra depth. The spices and green beans still make it incredibly flavorful. Chicken Estamboli: Instead of ground beef, use shredded cooked chicken breast or thigh. Sauté it with the onions and spices, just like you would the beef. It's a lighter but equally delicious option. Spice Adjustments: Feel free to play with the spices! If you love a little more heat, add an extra pinch of cayenne. For a deeper, earthy flavor, a touch more turmeric or even a pinch of dried fenugreek can be wonderful. Pro Tips for Fluffy Rice Every Time Soaking Basmati: Beyond just washing, some cooks swear by soaking Basmati rice for 30 minutes to an hour before cooking. This helps achieve longer, more separate grains. Don't Overmix: When layering the rice and green bean mixture, be gentle. You want distinct layers, not a homogenous mix, until you fluff it at the end. Quality Saffron: Saffron is key to the authentic flavor and aroma. Bloom it properly by crushing the threads and steeping them in a tiny bit of hot water or an ice cube. It makes all the difference! Estamboli Polo is a labor of love, but the fragrant aromas filling your kitchen and the incredible taste make every step worth it. Enjoy making this comforting Persian classic!
Welcome! Can’t wait to see more from you in the future💛