SAEDNEWS: In this article, you can read a step-by-step guide on how to prepare Istanbul-style rice with meat using the simplest method.
According to Saednews Family Magazine Service, Stamboli Polo with lamb chunks is a rich and festive Iranian rice dish made with tender stewed lamb, green beans, and a tomato-based sauce. It is commonly served at gatherings due to its appealing flavor and presentation. You can optionally use potatoes or tomato paste/purée depending on preference.
Ingredient | Amount |
|---|---|
Rice | 4 cups |
Lamb (stewing meat, cubed) | 500 g |
Green beans | 1 cup |
Tomato paste | 1 tbsp |
Saffron (dissolved) | 2 tbsp |
Onions | 2 medium |
Tomatoes | 4 medium |
Turmeric & oil | As needed |
Salt & black pepper | As needed |
Wash the rice thoroughly and soak it in lukewarm water with 1 tablespoon of salt. Let it rest for 1 to 3 hours depending on the rice type until it slightly expands.
Cut the lamb into cube-sized pieces and rinse it. Slice one onion finely after peeling and washing.
Heat oil in a pot over medium heat. Add chopped onion and sauté until soft and golden. Add turmeric and black pepper and stir well to release aroma.
Add the lamb pieces to the pot and sauté until browned and flavorful. Add about 2 cups of hot water, cover, and let it simmer until the meat becomes tender.
Trim and cut green beans into 1 cm pieces. Boil them in a small pot until slightly tender, then drain.
In a pan, sauté the remaining chopped onion until golden. Add turmeric and black pepper. Stir in tomato paste and cook for about 1 minute to remove its raw taste.
Add the green beans to the pan and sauté briefly until glossy and well coated.
Blend fresh tomatoes into a purée and add it to the mixture. Cook until excess moisture evaporates and the sauce thickens.
Bring a pot of water to boil. Add salt and a little oil. Drain soaked rice and boil it for 7–10 minutes until the outer layer softens but the center remains firm. Drain well.
Heat a pot with oil. Optionally place potato slices or bread at the bottom for a crispy crust (tahdig). Add a layer of rice, then a layer of the vegetable sauce mixture. Repeat layers until ingredients are used up.
Cover the lid with a clean towel and cook on low heat for about 1 hour until fully steamed and aromatic.
Mix gently after cooking or serve layered. Serve with lamb pieces on the side and accompany with salad or pickles.
Enjoy your homemade Iranian Stamboli Rice!
