Kateh-e Estamboli

This recipe is an adaptation of the dish ‘Estamboli Polo.’ In my family this dish is vegetarian and is cooked by steaming rice layered with a tomato, onion and potato mixture with saffron and turmeric as the aromatics.

Every Iranian household is likely to have their own variation, with some layering their versions with lamb, beef or chicken. In fact other Iranians may call my family’s version ‘Dami-e-Gojeh Farangi’ but that is the beauty of food – there are no hard and fast rules and it is the recipes we grew up with that are often the dearest.

I wanted a quick version of this dish for my family, one that I could cook up during the week with the last pathetic looking onions, potatoes and tomatoes in my vegetable drawer before my weekly trip to the supermarket. So instead of using the traditional method of cooking Estamboli Polo by draining the rice after par-boiling, I used the kateh method by boiling and steaming the rice without draining the water. The resulting rice is not as elegant as our traditional polo recipes but it is delicious, quick and involves less washing up. Also it still creates tahdig – the crispy rice at the bottom of the pot, which I guess is what most people want to hear!

I have, as always, added a few tweaks to my version including some garlic to the vegetable mix and some chopped parsley and coriander (because they were also the last pathetic looking items at the bottom of my vegetable drawer). The resulting dish from my hodgepodge experiment is delicious. You can, of course, leave out the garlic and fresh herbs which is the traditional version of this recipe.

Perfect when accompanied with a salad like Salad Shirazi, or Maast-o-khiar (Persian yoghurt, mint and cucumber dip), or Torshi and/or fried eggs.


Kateh-e Estamboli

An easy-cook vegetarian rice with potatoes, tomatoes, onions
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Accompaniment, Rice Dish, Side Dish
Cuisine: Iranian, Persian
Keyword: vegan option, vegetarian
Servings: 4
Author: Mersedeh Prewer

Ingredients

  • 2 tbsp vegetable oil
  • 200 g potatoes (peeled and diced into small cubes)
  • 1 medium onion (finely diced)
  • 2 cloves garlic (crushed) (optional)
  • 1 tsp turmeric
  • 1 tbsp tomato purée
  • 350 g fresh tomatoes (chopped)
  • 1/8 tsp ground saffron (bloomed in 2 tbsp of water)
  • 15 g each of fresh chopped parsley and coriander (optional)
  • Salt and pepper (to season potato and tomato mixture)
  • 2 cups white long grain basmati rice (approximately 400g of rice)
  • 650 ml vegetable stock
  • 1 tsp salt (for the rice)
  • 1 tbsp butter / ghee / vegetable oil

Instructions

  • Gently wash the rice in cold water until the water runs clear. Place in a bowl and fill with cold water to 2 inches above the rice. Let the rice soak for a minimum of 30 mins (preferably overnight).
  • Take a saucepan and add 2 tbsp of vegetable oil and place on a medium / high heat,
  • Add the diced potatoes and fry until they turn golden and a little crispy. Then add the onions and fry until they soften and turn translucent.
  • Then add the garlic, turmeric and tomato purée and stir until evenly distributed in the mixture.
  • Add the chopped fresh tomatoes, the bloomed saffron, fresh herbs and seasoning. Stir and cook for a few minutes. Turn the heat off and leave the mixture until you are ready to add to the rice.
  • Drain and put the rice in a saucepan and add the vegetable stock and 1 tsp of salt (I use a standard UK 20 cm saucepan with a glass lid, 2.5 litre capacity).
  • Put the saucepan on a high heat until the water starts to boil. Once the water comes up to the boil, turn the heat to medium and add the butter /ghee / oil and stir gently to mix. 
  • Once you start to see holes forming in the rice (as the water is evaporating), take the temperature down to the lowest setting. Take the potato and tomato mixture and pour into the rice. Gently stir into the rice mix whilst trying to avoid breaking the rice grains.
  • Then take a clean tea towel and wrap the lid of the saucepan, making sure it is not a fire hazard. Place the lid on the saucepan. The tea towel will help the steaming process and soak up the water, preventing it from falling back into the rice and making it mushy. Leave the rice cooking for 45 mins or more. The longer you leave it, the better the crispy layer that forms at the bottom of the pot (tahdig).
  • Once you have come to the end of the cooking time (45 mins or more with the lid on), turn off the heat and dish up the rice on to your plates or serving dish. Plate up your tahdig as well.
  • Serve with salad or yoghurt, and / or eggs.

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