Rice dish
Estamboli Polo
استانبولیپلو
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 4 servings (Estimated)
- Kind
- Rice dish
- Where it is eaten
- Eaten across Iran
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Plan ahead. Soak rice before cooking (traditional method)
Method
Rinse the rice and soak it in lightly salted water for about 30 minutes.
Prepare and lightly sauté the accompanying ingredients if needed.
Add the rinsed rice, measured water, and prepared ingredients to the pot.
Cook over medium heat until most of the water is absorbed.
Reduce the heat, cover, and steam until the rice is fully cooked.
Fluff gently and serve.
Cook's notes
Avoid overcooking the rice and handle it gently so the grains do not break. A short rest after steaming helps redistribute moisture and improves the final texture.
Background
This dish belongs to the broader Iranian culinary repertoire and is prepared across the country with family and regional variations. Its cultural identity is tied more to home tables, gatherings, or everyday cooking than to a single local origin.
Nutrition
| Energy | 455 kcal |
|---|---|
| Protein | 15 g |
| Fat | 15 g |
| Carbohydrate | 65 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0015 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods