Estambolī Polō [Tomato One-Pot Rice | vegan]

Tomato One-Pot Rice | vegan

Origin: Widespread Homestyle

As a damī (short for dampokhtak), this one-pot rice dish skips the multi-step parboiling and draining of a polō. Instead, everything simmers together into a savory rice packed with tomatoes, caramelized onions, and golden potatoes. It goes by two names that reflect its star ingredient: its descriptive title, Damī-ye Gojeh Farangī, uses the Farsi term for tomato (literally "Western plum"), while its more common name, Estambolī Polō ("Istanbul Rice"), points to the 19th-century trade route that brought tomatoes and potatoes into Persian cooking.

Serves: 4-6
Preparation time: 20 minutes
Cooking time: 55 minutes

Ingredients

Fresh Produce

• 7 medium ripe tomatoes (about 2 lbs / 900g)
• 1 lb (450g) Yukon Gold potatoes
• 1 medium yellow onion

Pantry

• 2 cups (14 oz / 400g) long-grain rice
• 3 tbsp tomato paste
• ½ tsp ground turmeric
• ¼ tsp crushed red pepper flakes
• 3 tbsp neutral oil
• 1 tbsp kosher salt

Preparation

• Rinse the rice in a large bowl with cool water, swirling gently with your hand and draining 4–5 times until the water runs clear; drain well.
• Cut a shallow “X” into the bottom of each ripe tomato.
• Finely dice the yellow onion, and peel and cut the potatoes into ½-inch (1 cm) cubes.

Instructions

1. Blanch and purée the tomatoes. Bring a medium saucepan of water to a boil. Submerge the scored tomatoes in the boiling water for 60 seconds, then transfer immediately with a slotted spoon to a bowl of cold water. Peel off and discard the loosened skins, core the tomatoes, and purée the flesh in a food processor until smooth. Combine the drained rice with the tomato purée and let stand for 15 minutes while you sauté the vegetables.
2. Sauté the onion and potatoes. In a large heavy-bottomed nonstick pot or Dutch oven, heat 3 tbsp neutral oil over medium heat. Add the diced onion and sauté for 8–10 minutes until soft and golden brown. Add the cubed potatoes, ½ tsp ground turmeric, and 1 tsp of the kosher salt, and sauté for 5–7 minutes until the potatoes are lightly golden on the edges.
3. Caramelize the tomato paste. Push the onions and potatoes to the perimeter of the pot, add 3 tbsp tomato paste to the center, and fry over medium-low heat for 2–3 minutes, stirring constantly, until darkened to a deep brick-red color.
4. Simmer the rice. Pour the rice-and-tomato purée mixture into the pot along with ½ cup water, the remaining 2 tsp kosher salt, and ¼ tsp crushed red pepper flakes. Stir gently to combine and bring to a lively simmer over medium-high heat. Cook uncovered for 6–8 minutes, stirring occasionally across the bottom so the tomato starches do not scorch, until the surface liquid is absorbed and small steam holes appear across the top of the rice.
5. Steam the damī. Reduce the heat to the lowest setting. Use a spatula to mound the rice gently toward the center of the pot, poke 4–5 vertical steam vents down through the mound with the handle of a wooden spoon, and cover tightly with a lid wrapped in a damkonī or clean kitchen towel. Steam undisturbed over low heat for 40 minutes until the rice is tender and a crisp, ruby-brown tahdīg has formed at the bottom.
6. Rest and serve. Turn off the heat and let the covered pot rest for 5 minutes. Spoon the steamed rice onto a warm platter, pry the crisp tahdīg from the bottom of the pot, and serve alongside cool yogurt or Sālād-e Shīrāzī.

Tips

• Unlike a fluffy chelō, the texture of an authentic damī is soft and cohesive. Because fresh tomatoes vary in juiciness, add only ½ cup of water in Step 4 so the rice does not turn mushy.
• Serve with Māst-o-Khīyār, pickled garlic (sīr torshī), and fresh basil and mint leaves (sabzī khordan).