Estanboli Polo

Ingredients

• For the meat and potatoes:
• 500g minced beef
• 1 large onion, finely chopped
• 3 tbsp sunflower oil
• 1 tsp ground turmeric
• 1 tsp fine salt
• 3 tbsp tomato purée
• 3 ripe tomatoes, chopped
• ½ tsp ground cinnamon
• ½ tsp black pepper
• 2 medium potatoes (400g), peeled and cut into 2cm cubes
• Oil for shallow frying
• For the rice:
• 400g aged basmati rice
• 3 tbsp fine salt, divided
• ½ tsp saffron threads, ground and steeped in 3 tbsp hot water
• 50g unsalted butter, melted
• 4 tbsp sunflower oil
• 2 tbsp full-fat plain yoghurt

Method

1. Wash the 400g basmati rice in a large bowl, changing the water 5-6 times until it runs almost clear. Cover with fresh cold water, stir in 1 tbsp salt and soak for at least 2 hours, or overnight.

2. Grind the saffron threads to a fine powder in a mortar (a pinch of sugar helps), then stir in the hot water and leave to bloom for at least 15 minutes.

3. Heat the oil in a wide pan and fry the onion for 10 minutes until golden. Add the turmeric, then the mince, and cook over a medium-high heat for 8-10 minutes, breaking it up, until browned. Season with 1 tsp salt, the pepper and cinnamon.

4. Stir in the tomato purée for 2 minutes, then add the chopped tomatoes and 150ml water. Cover and simmer for 20 minutes until thick. Stir in 2 tbsp saffron water.

5. Shallow-fry the potato cubes in hot oil for 8-10 minutes until golden and crisp at the edges. Drain on kitchen paper, season with salt and fold into the meat sauce.

6. Bring 3 litres of water and 2 tbsp salt to a rolling boil in a large non-stick pot. Drain the soaked rice, add it to the water and boil for 5-7 minutes, stirring gently once or twice, until the grains have lengthened and are soft on the outside but still slightly firm in the centre. Drain in a large sieve and rinse briefly with lukewarm water.

7. Heat half the oil and butter in the non-stick pot. Mix the yoghurt with 2 tbsp saffron water and a large spoonful of rice, spread over the base and press flat. Spoon in a layer of rice, then a layer of the meat and potato mixture, repeating and finishing with rice. Shape into a mound and make 5-6 holes with a spoon handle.

8. Mix the remaining butter and oil with 3 tbsp water and drizzle over. Wrap the pot lid in a clean tea towel and cover the pot tightly. Cook over medium-high heat for 10 minutes until steam escapes around the lid, then reduce to the lowest heat and steam for 40 minutes without lifting the lid.

9. Stand the base of the pot in 2cm of cold water in the sink for 2 minutes to loosen the tahdig. Spoon the rice onto a warm platter, lifting it gently without pressing, then break the tahdig into pieces and serve alongside.