**Saed News:** In this article, you can find a step-by-step guide to preparing Stamboli Polo with meat using the easiest method.
According to the Family Magazine Service of Saed News, Stamboli Polo with meat chunks is one of the most elegant and delicious methods for preparing a flavorful Iranian rice dish. It can be made with diced stew meat and is an excellent choice for gatherings. You can optionally use potatoes and tomato puree or paste for this dish. For a complete, step-by-step guide to preparing Stamboli Polo with meat chunks, stay with us.
Rice: 4 cups
Lamb meat: 500 grams
Green beans: 1 cup
Tomato paste: 1 tablespoon
Brewed saffron: 2 tablespoons
Onion: 2
Tomatoes: 4 medium
Turmeric and oil: as needed
Salt and black pepper: as needed
Rinse the rice and soak it in a large bowl with lukewarm water and 1 tablespoon of salt. Let the rice soak for 1–3 hours, depending on its freshness, to allow it to expand.
Chop the lamb into stew-sized cubes and rinse thoroughly. Let it drain completely. Peel and finely chop one onion.
Heat a suitable pot over medium heat and add some oil. Once hot, sauté the chopped onion until soft and caramelized. Sprinkle some black pepper and turmeric over the onions and stir to combine.
Add the meat cubes to the pot and stir continuously until the meat is well-browned and seasoned. Add 2 cups of boiling water, cover, and let the meat cook over medium heat until tender.
Wash the green beans, trim the ends, and cut them into 1 cm pieces. Place them in a small pot with 1 cup of water and boil over high heat until partially cooked. Chop the remaining onion into small pieces.
In a pan, heat some oil over medium heat and sauté the chopped onion until golden. Add turmeric and black pepper to the onions and stir to combine.
Add the tomato paste to the pan and sauté for 1 minute to enhance its flavor and color. Test the green beans to ensure they are soft, then drain and add them to the pan.
Chop the tomatoes in half, blend them into a puree, and add to the pan. Stir the mixture well and cook until the tomato water evaporates and the sauce becomes rich and flavorful.
Fill a pot halfway with water and bring to a boil. Add 1 tablespoon of salt and 1 tablespoon of oil. Drain the soaking water from the rice and add the rice to the boiling water. Cook for 7–10 minutes, until the grains are soft on the outside but firm in the center. Drain the rice and rinse with cold water to remove excess starch.
Add oil to the bottom of a pot and optionally place bread or potato slices to form a crust (Tahdig). Spread a layer of rice over the crust, followed by a layer of the green bean and tomato sauce mixture. Repeat the layers until all ingredients are used.
Tip: You can layer the meat with the rice or serve it separately alongside the dish.
Cover the pot with a kitchen towel and lid. Steam the rice over low heat for about 1 hour. Once done, mix the rice and serve in a dish. Arrange the meat chunks on top or beside the rice and serve with Shirazi salad and pickles.
Enjoy your meal! 😍
