Estamboli Polo (Persian Tomato Rice with Potatoes)

Estamboli polo is one of those comforting, nostalgic dishes that feels like home in a bowl.

Golden and crispy Estamboli Polo served perfectly with its distinct layers visible on a white plate.

It’s simple, hearty, and made with ingredients you probably already have. The rice cooks

directly in a rich tomato base, soaking up all that flavor, while the potatoes turn tender inside and crispy on the bottom.

That golden, crispy layer at the bottom is the best part. Flip it onto a serving plate and enjoy every bite.

Estamboli Polo Ingredients

• 2½ cups long-grain rice, rinsed well and drained

• 5 ripe medium tomatoes

• 1 large potato, peeled and cubed

• A good pinch of crushed red pepper

• Salt, to taste

• Olive oil or butter

Instructions

1. Prepare the tomato base- Wash the tomatoes and blend them until completely smooth to create a puree.

2. Simmer the tomatoes- Pour the tomato puree into a medium pot and bring it to a gentle simmer over medium heat. I used my Caraway nonstick pot, which works great for this dish.

3. Add the potatoes and rice- Once the tomatoes are simmering, add the cubed potatoes and the rinsed rice. Season with salt and a pinch of crushed red pepper. Add a drizzle of olive oil or a small knob of butter.

4. Cook low and slow- Reduce the heat to low. Cover the pot with a paper towel or clean dishcloth, then place the lid tightly on top. This helps absorb excess steam and keeps the rice fluffy. Cook for about 45 minutes. Avoid stirring, adding extra water, or increasing the heat, as this can make the rice mushy.

5. Flip and serve- Once fully cooked, turn off the heat. Carefully flip the rice onto a serving plate to reveal the crispy bottom and fluffy tomato-infused rice with potatoes.

Estamboli polo is the kind of meal that doesn’t need much to be special. Simple ingredients, a little patience, and that perfectly crispy bottom come together to make something deeply comforting. It’s the type of dish you make when you want real food that feels grounding and familiar.

Serve it family-style, flip it proudly onto a plate, and enjoy it the traditional way with yogurt or mast o khiar. Cozy, nostalgic, and always satisfying.