Dish

Estanboli polo

Istanbul-style rice

Estanboli polo is made with basmati rice, ground beef or lamb, eggplant, tomato paste, onion, garlic, and spices such as turmeric, cinnamon, and saffron. The rice is cooked separately and then mixed with the meat and vegetables. The dish is then baked in the oven until the top is crispy and golden brown. This dish is high in protein and carbohydrates, making it a great meal for athletes and active individuals. It is also a good source of fiber and vitamins.

Asian cuisine› Arab cuisine› Iranian cuisine

Stew

Origins and history

Estanboli polo originated in Iran and has been a popular dish in Persian cuisine for centuries. It is often served during special occasions such as weddings and holidays.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains meat. It is also not suitable for individuals with eggplant allergies.

Variations

There are many variations of Estanboli polo, some of which include chicken instead of beef or lamb, or the addition of raisins and nuts for a sweeter flavor. Some variations also use different vegetables such as zucchini or bell peppers.

Presentation and garnishing

Estanboli polo can be garnished with fresh herbs such as parsley or cilantro. It can also be topped with fried onions or roasted almonds for added texture and flavor.

Tips & Tricks

To make this dish even more flavorful, marinate the meat in yogurt and spices for a few hours before cooking. This will help tenderize the meat and infuse it with flavor.