Estanboli Polo with Lamb and Eggplant

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 large eggplants, sliced 2 large eggplants, sliced
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/4 cup (60ml) hot water 1/4 cup (60ml) hot water
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• Salt, to taste Salt, to taste
• Yogurt, for serving Yogurt, for serving

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 28g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, dissolve the saffron threads in hot water and set aside.
2. 2.
   In a large bowl, combine the lamb cubes, minced garlic, ground turmeric, and a pinch of salt. Mix well and let it marinate for at least 30 minutes.
3. 3.
   Preheat the oven to 200°C (400°F). Place the sliced eggplants on a baking sheet and drizzle with 2 tablespoons of vegetable oil. Season with salt and roast in the oven for 20-25 minutes, or until they are soft and golden brown.
4. 4.
   Meanwhile, rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
5. 5.
   In a large pot, bring water to a boil and add salt. Cook the rice for 5-7 minutes, or until it is parboiled. Drain the rice and set aside.
6. 6.
   In a separate large pot, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and cook until they are golden brown and crispy. Remove half of the fried onions and set aside for garnishing.
7. 7.
   Add the marinated lamb to the pot with the remaining fried onions. Cook until the lamb is browned on all sides.
8. 8.
   Pour the dissolved saffron mixture over the lamb and onions. Stir well to coat the meat evenly.
9. 9.
   Layer the parboiled rice over the lamb and onions. Make small holes in the rice using the handle of a wooden spoon to allow steam to escape.
10. 10.
    Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 45-50 minutes, or until the rice is fully cooked and fluffy.
11. 11.
    To serve, transfer the Estanboli Polo to a serving platter and garnish with the reserved fried onions. Serve with yogurt on the side.

Treat your ingredients with care...

• Lamb — For tender and flavorful meat, marinate the lamb for at least 30 minutes to allow the spices to penetrate. You can also use boneless lamb shoulder or leg for this recipe.
• Saffron — To extract the maximum flavor and color from saffron threads, dissolve them in hot water and let them steep for a few minutes before using. This will ensure a vibrant yellow hue and a distinct aroma in the dish.
• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains. Soaking the rice before cooking helps to prevent it from sticking together.
• Eggplant — Roasting the eggplant slices in the oven brings out their natural sweetness and adds a smoky flavor to the dish. Make sure to slice them evenly for even cooking.

Tips & Tricks

• For a vegetarian version, you can substitute the lamb with chickpeas or tofu for added protein.
• If you prefer a milder flavor, reduce the amount of turmeric and saffron used in the recipe.
• To make the dish more aromatic, add a pinch of ground cinnamon or cardamom to the lamb marinade.
• For a crispy rice crust (tahdig), place a layer of thinly sliced potatoes or lavash bread at the bottom of the pot before adding the rice.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or on the stovetop.

Serving advice

Serve Estanboli Polo as a main course, accompanied by a side of yogurt. It pairs well with a fresh salad or pickled vegetables. Garnish with the fried onions for an added crunch and visual appeal.

Presentation advice

To present Estanboli Polo beautifully, transfer it to a large serving platter, ensuring that the layers of rice and lamb are visible. Sprinkle the reserved fried onions on top for an attractive garnish. Serve with a side of yogurt in a separate bowl for individual servings.