Estamboli pollow
by kameliado
Persian rice with tomatoes and potatoes
Source: http://turmericsaffron.blogspot.com/2014/08/estamb
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INGREDIENTS
- 2 cups long-grain rice ; rinsed well and drained
- 7 ripe medium tomatoes ; blanched and peeled
- 6 small potatoes peeled and cubed
- 1 small onion diced
- 1-2 tablespoons organic tomato paste (for added color and a bit of
- 1/2 teaspoon turmeric
- A good pinch of crushed red pepper
- Salt
- Vegetable oil or butter
- Water
INSTRUCTIONS
In a pot of boiling water blanch the tomatoes for 5 minutes or until the skin comes off. Let cool, remove the skin, core the tomatoes and puree using a food processor. Yields about four cups.
In a medium bowl wash the rice thoroughly until completely clean, drain completely.
In a mixing bowl combine the well-drained rice with the tomato puree, mix well and let it soak for 20-30 minutes before cooking the rice. Do not drain.
In a large pan, heat 3 tablespoons of vegetable oil over medium heat, add the onions, cook until golden.
Add the potatoes, cook for about 5-7 minutes or until golden on all sides. add turmeric and a pinch of salt. Stir well.
Push the potatoes to the side and add the tomato paste in the center of the pan and cook for about 5 minutes over medium-low heat, stirring frequently using a wooden spoon until it changes color.
Remove the pan away from the heat source, add the rice and tomato mixture to the pot, add 1 cup of water, 2 teaspoons salt and a pinch of red pepper, stir well.
Return the pan to the heat and bring to a boil over medium-high heat, add 1-2 tablespoons of butter or oil. Stir. Reduce the heat, cover the lid with a paper towel or a clean dish cloth, close the lid tightly and cook on low heat for 40 minutes. Over cooking and adding too much water makes the rice too mushy.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Recipe (765g) | ||
| Recipe Makes: 1 Recipe | ||
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| Calories: 2367 | ||
| Calories from Fat: 740 (31%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 82.2g | 110 % | |
| Saturated Fat 27.6g | 138 % | |
| Monounsaturated Fat 32g | ||
| Polyunsanturated Fat 17.5g | ||
| Cholesterol 80.6mg | 25 % | |
| Sodium 896.8mg | 31 % | |
| Potassium 690.4mg | 18 % | |
| Total Carbohydrate 366.9g | 108 % | |
| Dietary Fiber 7.7g | 31 % | |
| Sugars, other 359.2g | ||
| Protein 33g | 47 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 2367
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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