Ghapeli Polo
Rice with beef and garbanzo beans
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 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 oil
Instructions
Beef and garbanzo beans
- Place all the ingredients with the exception of salt, pepper and saffron in a large pot and bring to a gentle boil.
- Cover, reduce heat and cook for 60 minutes.
- Add salt, pepper and saffron water and continue to cook for up to 30 minutes more 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 a 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.
Notes
The animal protein can easily be eliminated to create a perfect vegetarian meal.
For the photo, I used a tortilla on the bottom of the pot to create a bread Tahdig.
Nutrition
Serving: 2cups
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