Monday May 20, 2019
As the name suggests, the origins of this recipe comes from Persia but different families make it differently. The best part about it is that the ingredients can be found all year long. If you are a beginner, start with simple yet delicious mouth watering recipe of Estamboli Pulao (Persian Tomato Rice). Bon appetite!
Mea 1/2 kg
Ghee/ Butter 1/2 kg
Onion (finely chopped 1 large
Ground cinnamon 1 tsp
Paprika 1 tsp
Tomato puree 1 cup
Freshly ground pepper according to taste
Salt according to taste
Rice 1/2 cup
Fry onion in ghee/butter until transparent.
Add spices and meat (chicken/ beef/ mutton) to cook.
Add tomato pure, salt and pepper.
Slice potatoes, wash and set them in a pan with ghee.
Layer rice, then meat and repeat till the end.
Put the lid on tightly, cook on low flame. The potatoes at the bottom should turn brown evenly.
Finally, invert the pan carefully on a serving plate.
Either serve as is, or cut it in wedges.
Originally published in The news