This dish traces its roots to the province of Kermanshah, located in western Iran. At its core, it is a simple one-pot meal that begins with the slow cooking of beef and garbanzo beans. Along the way, onions and simple spices are added to deepen the flavor and complexity. Once the beef and beans are tender and succulent, rice is added directly into the pot and cooked until all the moisture is absorbed.
I first learned about this dish just weeks ago while messaging with a friend, Masoumeh Khanoom, who is also one of my Instagram followers. Khanoom in Persian is a polite and formal title used after a first name or before a last name to address a woman.
Masoumeh Khanoom shared some of the history and background of this dish and generously provided her recipe. What I love most about the world of social media is the unexpected encounters with people, near and far, who take the time to start a conversation with me. Through these exchanges, we build connections centered on our shared love for cuisine and culture.
I promised Masoumeh Khanoom that I would do my best to honor this dish and give it the justice it deserves. I took the liberty of adapting parts of the recipe and adding my own signature touches. I chose to include warming spices such as cinnamon, cardamom, star anise, and saffron to the beef as it slowly simmered. Additionally, I decided to parboil the rice first, then layer it with the cooked meat and beans, much like other blended rice dishes I’ve shared on the blog. This approach was entirely based on my preference to ensure the rice turned out light and fluffy rather than dense and slightly sticky.
I can only hope that I have successfully interpreted this dish and made my friend proud.
A little bit about Kermanshah
- The city and province of Kermanshah have deep significance in Iranian history.
- The province is home to several UNESCO World Heritage sites.
- A famous style of Persian carpet is named after the region.
- A local dessert called Naan-e Berenji is popular and well-recognized throughout Iran.
- Producer of Roghan Kermanshahi, a highly prized sheep or cow oil in Persian cuisine.
- Giveh, a soft and durable handmade shoe, is produced in the province.
Ghapeli Polo
Ingredients
Beef and garbanzo beans
- 1 large onion, thinly sliced
- 1/2 pound beef, chuck or round, cut into 1 inch pieces
- 1 cup dried garbanzo beans, soaked for at least 8 hours
- 4-5 cups water
- 1 teaspoon turmeric, ground
- 4 green cardamom pods
- 1 stick cinnamon
- 1 star anise
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon pepper, ground
- 1/4 teaspoon ground saffron, mixed with 2 tablespoons of hot water
Fried onion
- 1/2 cup neutral oil, adjust as necessary for frying
- 1 large onion, thinly sliced
Rice
- 2 cups basmati rice, soaked for 1 hour and rinsed
- 8 cups water
- 2 tablespoons salt, for parboiling the rice and will be rinsed
- 2 tablespoons neutral oil
Instructions
Beef and garbanzo beans
- Place all the ingredients, with the exception of saffron, in a large pot and bring to a gentle boil.
- Cover, reduce heat to low, and cook for 60 minutes.
- Add saffron water and continue to cook for about 30 minutes or until the beef and garbanzo beans are fully cooked.
- Remove the cinnamon stick, cardamom pods, and star anise. Set aside.
Fried onion
- Heat the oil in a large frying pan until the oil begins to shimmer.
- Add the onion and fry over medium-high heat for about 10 minutes or until lightly golden in color.
- Strain and place on a paper towel to remove any excess oil. Set aside.
Rice
- In a large covered pot, bring 8 cups of water and the salt to a boil.
- Add the rinsed rice and boil on high heat uncovered for about 5-7 minutes, or until the rice has slightly softened.
- Drain the rice in a colander, quickly rinse and set aside while you prepare the pan.
- Place the oil in a large pot (non-stick preferred) and add enough of the parboiled rice to cover the bottom of the pot. This will be the crispy rice called Tahdig!
- Using a slotted spoon place 1/3 of the cooked beef and garbanzo beans over the rice.
- Begin by layering 1/3 of the partially cooked rice and 1/3 of the beef and beans mixture into the pot.
- Repeat until all of the rice, beef, and beans have been layered in the pot.
- Place the fried onions on top of the rice mixture and gently mix.
- Add 4 tablespoons of the beef/beans broth over the top of the rice mixture. Set aside the rest of the broth.
- Wrap the lid with a clean towel and place on top of the pot. Allow the rice to steam over a medium-low to medium heat for about 45 minutes.
- Remove the pan from the heat and allow to rest for 5 minutes.
- Select a large tray or platter to place on top of the pan and carefully and swiftly invert the rice onto the platter.
- Serve the rice with a cup of the beef/beans broth, and a side of yogurt or Persian pickled eggplants.
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