Estanboli Polou

Product :paprika
Category : rices
Nº of Portions :6
Origin : Iran
Source : From the book ?The Complete Middle East Cook Book? by Tess Mallos

Method :
Trim meat and cut into 3 cm (1 ¼ inch) squares. Heat half the ghee or butter in a pan and brown meat on each side. Remove to a plate. Add remaining ghee and onion to pan and fry onion gently until transparent. Sprinkle in spices and return meat to pan. Add tomato purée and salt and pepper to taste. Cover and simmer gently for 1 hour or until meat is just tender. Meanwhile pick over rice if necessary and wash well. Bring 8 cups water to the boil, add 2 tablespoons salt and the rice and stir occasionally until boiling again. Boil uncovered for 8 minutes, then drain in a sieve. Peel potatoes and cut in 5mm slices. Place in cold salted water and leave to soak until meat completes cooking. Drain potatoes and dry well. Melt half the ghee in pan to be used for final cooking. Coat slices in ghee and arrange on base and sides. Add half the rice, spreading it evenly, and top with meat mixture. Spread remaining rice on top and pour remaining ghee evenly over rice. Cover rim of pan with 2 paper towels or a cloth and put lid on tightly. Cook on high heat for 3 minutes, then reduce to medium and cook for further 30 minutes, then a little lower for further 30 minutes. Move pan on hot plate or burner from time to time so that potatoes brown evenly. Run a knife blade around polou to loosen, then invert carefully onto serving platter. Cut in wedges to serve.
Advice :
750 g lean boneless lamb
¼ cup ghee or butter
1 large onion, finely chopped
½ teaspoon ground cinnamon
1 teaspoon paprika de la Vera Safinter
1 cup tomato purée
Freshly ground black pepper

Potato-crusted rice:

2 cups basmati rice
3-4 medium-sized potatoes
1/3 cup ghee.

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