In addition to more popular Iranian foods that are known as national dishes of Iran, there are many foods that belong to different regions across the country; dishes that have raised from a specific climate, culture, custom.
Here we are going to make you familiar with an Iranian delicious food, which is a traditional food cooked in Golestan Province, Bandar Torkaman, and Aq Qala. It is very much like the estanboli-polo of Tehran and is cooked in a traditional pot called ghazan. This Torkamani food is prepared easily and quickly.
Ingredients:
Rice: 700 grams
Chopped mutton: half a kilo
Tomato paste: 2 to 3 tablespoons
Chopped onion: 1 medium
Water: 1 liter (4 cups)
Salt, black pepper, turmeric, and pilaf spices: as needed
Oil: To the extent necessary
Preparation Method:
First, wash the rice and soak it in water and salt for a few hours.
Put a suitable pot on the heat and pour some oil in it to heat.
Then pour the chopped onions into the oil and fry until the onions turn golden. After frying the onions, add the chopped meat and fry well.
Add 2 to 3 tablespoons of tomato paste, some salt, pepper, and other spices to the onion and roasting meat and fry.
Then pour a liter of water into the pot and turn up the heat to bring the water to a boil. Then turn down the heat and let the meat cook slowly.
After the meat is fully cooked and the meat juices are low, take the soaked rice out of the water and pour it into the pot of cooked meat. Measure the water so that it does not boil. After boiling the rice, brew it. First, increase the heat a little so that the rice evaporates, and then lower the heat so that the rice cooks well.
Put the cooked rice in the desired dish.
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Read more:
Kalam Polo Shirazi (Persian Cabbage and Rice)
Iranian food: Steamed saffron rice with tahdig
