Estamboli Polo with Ground Beef (Green Beans Rice)

Tags

basmati rice, green beans, ground beef, loobia polo, Persian food recipe, persian recipe, Polo, saffron, turmeric

This version of estamboli polo uses ground beef instead of the stew beef used in the original estamboli polo recipe. This was the recipe I always cooked when I was going to college, because it was much faster and easier. You easily shave off an hour of cooking time by using ground beef. Back then I used canned green beans which didn’t require any cooking, so I was able to save even more time. If using canned beans, there is no need to add water. Simply cook your ground beef and combine with the green beans.

Estamboli Polo with Ground Beef (Green Bean Rice)

Prep time: 10 min
Cook time: 1.5 hr
Ready in: 1 hour 40 min
Yields: 4 to 6 servings

INGREDIENTS

Meat Mixture:

1 medium onion peeled and chopped
3 tablespoons oil
3/4 pound ground beef
½ teaspoon salt
¼  teaspoon ground black pepper
½ teaspoon turmeric
3 heaping tablespoons tomato paste
1 pound frozen cut green beans
1/8 teaspoon saffron (optional)

Rice:

2 cups long grain rice washed and drained
3½ cups water
2 tablespoons butter
3 tablespoons oil
1 teaspoon salt

INSTRUCTIONS

For meat mixture: heat 3 tablespoons of oil in a 12-inch skillet over medium-high heat.  Add chopped onions and cook for 3 to 4 minutes, stirring occasionally. Add ground beef and cook until juices evaporate, about 5 minutes. Stir in tomato paste, salt, pepper and turmeric. Fry for 3 to 4 minutes. Add frozen green beans , saffron and ½ cup water. Bring to a gentle simmer. Cover and cook over medium-low heat until beans are tender, about 10 minutes. Add more water if needed.

For rice: Bring 3½ cups water to a boil in a 4.5-quart pot. Add rice, 1 teaspoon salt, 2 tablespoons oil and 2 tablespoons butter. Reduce heat to medium and simmer for about 10 minutes or until the rice has absorbed all the water and formed small holes on top (do not cover the pot). Pour rice into a bowl and set aside.

If using a rice cooker method, add all the ingredients to the pot of the rice maker. Start the cooking cycle and half way through the cycle, when all the water is gone, pour the rice into a bowl and set aside.

Assembly: Add 1 tablespoon oil to the same pot used to cook the rice. Place 1/3 of the rice on the bottom of the pot followed by 1/3 of the meat mixture.  Continue to alternate the layers until all the ingredients are used. Use the handle of a wooden spoon to poke several holes in the rice, all the way to the bottom of the pot to allow steam to escape.  Place a clean dishtowel or 2 layers of paper towel over the pot and cover firmly with a lid to absorb the steam.

Simmer on medium-high heat for 5 minutes then lower heat to medium-low and cook for 25 minutes.

To serve, gently spoon the rice mixture onto a serving platter, lightly mixing the ingredients. The bottom of the rice develops a crispy crust (tadigh) that can be served on a separate plate. To make a thicker crust use more oil on the bottom of the pot and simmer the rice longer, up to an hour.

Ghormeh Sabzi (Persian Green Herb Stew)

Tags

ghormeh sabzi, herb dish, Persian cooking, Persian food recipes, Persian green herb stew, Persian recipes, sabzi, turmeric

Ghormeh Sabzi

Ghormeh sabzi is the most delicious and popular Persian stew in my opinion. It’s always a big hit with everyone at the parties. It can be made up to few days in advance and just reheated in the oven or microwave.

Ghormeh Sabzi (Persian Green Herb Stew)

Prep time: 30 min
Cook time: 2 hour 30 min
Ready in: 3 hours
Yields: 6 servings

INGREDIENTS

Meat
1 large onion chopped
5 tablespoons oil
2 teaspoons salt
¼ teaspoon ground black pepper
½ teaspoon turmeric
2 pounds stew meat
4 cups water
6 whole dried Persian limes pierced with a fork
1 can red kidney bean (15 oz.)

Herbs
3 bunches fresh parsley
3 bunches fresh green onions or Persian tareh
1 bunch fresh cilantro
1 bunch fresh fenugreek or 1 tablespoon dried
1/3 cup oil

INSTRUCTIONS

Heat 5 tablespoons oil in a 5-quart nonstick pot over medium high heat. Add chopped onions; fry for about 6 to 8 minutes or until golden. Add meat, salt, pepper and turmeric. Cook for about 5 minutes, stirring occasionally, until the meat is no longer pink. Add 4 cups water. Bring to a boil, skimming off any foam that rises to the surface. Reduce heat to medium low. Cover; cook for 1 hour.

While the meat is cooking, cut the stems off parsley, cilantro and fenugreek. Wash, drain and finely chop them. Cut the ends of the green onions. Wash, drain and thinly slice them. Place all the herbs in a large nonstick frying pan. Add 1/3 cup oil. Fry on medium high heat, stirring occasionally, for about 10 minutes or until all the liquids have evaporated. Lower heat to medium, fry for about 10 to 15 more minutes or until the color changes to dark green. This is an important step in creating the aromatic and deep flavors in this dish.

When the meat is half cooked, add fried herbs and limes. Cook over low heat for 1 hour. Add cooked beans; cook for 20 to 30 minutes or until the oil separates. Adjust seasoning to taste.

Ghormeh Sabzi

Heat 4 tablespoons oil in a 5-quart nonstick pot over medium high heat. Add chopped onions; fry for about 6 to 8 minutes or until golden.

Add meat, salt, pepper and turmeric.

Cook for about 5 minutes, stirring occasionally, until the meat is no longer pink.

Add 4 cups water; bring to a boil. Reduce heat to medium low. Cover; cook for 1 hour.

Cut the stems off parsley, cilantro and fenugreek. Wash, drain and finely chop them.

Cut the ends of the green onions. Wash, drain and thinly slice them.

Place all the herbs in a large nonstick frying pan. Add 1/3 cup oil.

Fry on medium high heat, stirring occasionally, for about 10 minutes or until all the liquids have evaporated.

Lower heat to medium, fry for about 10 to 15 more minutes or until the color changes to dark green.

When meat is half cooked, add fried herbs and limes. Cook over low heat for 1 hour.

Add cooked beans; cook for 20 to 30 minutes or until the oil separates.

Adjust seasoning to taste.