Israeli-style Estanboli Polo

Ingredients

Israeli-style Estanboli Polo differs from the original Iranian recipe by incorporating Israeli culinary influences. The dish incorporates Mediterranean flavors and spices, such as cumin and cinnamon, which are commonly used in Israeli cuisine. Additionally, Israeli-style Estanboli Polo may include Israeli vegetables such as bell peppers and cherry tomatoes, adding a fresh and vibrant element to the dish. We alse have the original recipe for Estanboli polo, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 lb (450g) beef, cut into cubes 1 lb (450g) beef, cut into cubes
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon cumin 1 teaspoon cumin
• 1/2 teaspoon cinnamon 1/2 teaspoon cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 3 tablespoons olive oil 3 tablespoons olive oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the beef cubes to the pot and cook until browned on all sides. Season with salt, pepper, turmeric, cumin, and cinnamon.
4. 4.
   Add the diced bell peppers and cherry tomatoes to the pot, and cook for an additional 5 minutes.
5. 5.
   In a separate pot, bring 4 cups of water to a boil. Add the drained rice and cook for 5 minutes. Drain the rice and set aside.
6. 6.
   In the same pot used for cooking the rice, heat 1 tablespoon of olive oil over medium heat. Add half of the rice to the pot and spread it evenly.
7. 7.
   Layer the beef and vegetable mixture over the rice, then top with the remaining rice.
8. 8.
   Cover the pot with a tight-fitting lid and cook over low heat for 30 minutes, or until the rice is tender and fully cooked.
9. 9.
   Remove the pot from heat and let it sit, covered, for 10 minutes to allow the flavors to meld together.
10. 10.
    Fluff the rice with a fork and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.
• Beef — Choose a tender cut of beef, such as sirloin or tenderloin, for best results.
• Bell peppers — Use a mix of red and yellow bell peppers for vibrant color and flavor.
• Cherry tomatoes — Opt for ripe and juicy cherry tomatoes to add a burst of freshness to the dish.
• Fresh parsley — Chop the parsley just before garnishing to preserve its vibrant green color.

Tips & Tricks

• For added flavor, marinate the beef cubes in a mixture of olive oil, lemon juice, and spices for 1-2 hours before cooking.
• To enhance the aroma of the dish, toast the cumin seeds before grinding them.
• For a vegetarian version, replace the beef with chickpeas or tofu.
• Serve the Estanboli Polo with a side of Israeli salad for a refreshing contrast.
• Leftovers can be enjoyed the next day and make a delicious lunch option.

Serving advice

Israeli-style Estanboli Polo is best served hot, straight from the pot. Garnish with fresh parsley for a pop of color and serve with a side of Israeli salad or tzatziki sauce.

Presentation advice

To present the dish beautifully, mound the rice in the center of a large serving platter and arrange the beef and vegetables on top. Garnish with sprigs of fresh parsley and serve with a side of Israeli salad.