Estamboli Polo (Persian Tomato and Potato Rice with Beef Mince)
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Ingredients
- 400 g beef mince
- 300 g basmati rice
- 2 waxy potatoes, diced
- 400 g tinned chopped tomatoes
- 1 onion, finely chopped
- 2 garlic cloves
- 0.5 tsp ground cinnamon
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 681 kcal
- Protein
- 28.1 g
- Carbohydrate
- 79.4 g
- of which sugars
- 6.1 g
- Fat
- 27.3 g
- of which saturates
- 7.7 g
- Fibre
- 4.3 g
- Salt
- 0.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice in cold water until the water runs clear, then drain.
- 2
Heat the vegetable oil in a wide pot and fry the onion and garlic for 5 minutes, then add the beef mince and cinnamon and cook for 7-8 minutes, breaking it up, until no pink remains.
- 3
Stir in the diced potatoes and tinned chopped tomatoes and cook for 5 minutes.
- 4
Add the rinsed rice and 400ml water, bring to the boil, then reduce the heat to low, cover tightly and cook for 20-25 minutes until the rice and potatoes are tender.
- 5
Remove from the heat and leave covered for 5 minutes.
- 6
Fluff gently with a fork before serving.
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