Kateh-e Estamboli
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Kateh-e Estamboli
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An easy-cook vegetarian rice with potatoes, tomatoes, onions
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Ingredients
- 2 tbsp vegetable oil
- 200 g potato peeled and diced into small cubes
- 1 medium onion (finely diced)
- 2 cloves garlic (crushed) (optional)
- 1 tsp Turmeric
- 1 tbsp tomato puree
- 350 g tomato chopped, fresh
- 1/8 tsp saffron bloomed in 2 tbsp of water, ground
- 15 g parsley optional, fresh chopped, each
- 15 g Coriander optional, fresh chopped, each
- salt to season potato and tomato mixture
- black pepper to season potato and tomato mixture
- 2 cups basmati rice approximately 400g of rice, white, long grain
- 650 ml vegetable stock
- 1 tsp salt (for the rice)
- 1 tbsp butter or ghee or vegetable oil
Instructions
- Gently wash rice in cold water until water runs clear. Place in a bowl and fill with cold water to 2 inches above the rice. Let the rice soak for a minimum of 30 mins (preferably overnight).
- Take a saucepan and add 2 tbsp vegetable oil and place on a medium / high heat. Add diced potatoes and fry until they turn golden and a little crispy. Then add onions and fry until they soften and turn translucent.
- Then add the garlic, turmeric and tomato purée and stir until evenly distributed in the mixture. Add chopped fresh tomatoes, the bloomed saffron, fresh herbs and seasoning. Stir and cook for a few minutes. Turn heat off and leave mixture until you are ready to add to rice.
- Drain and put rice in a saucepan and add vegetable stock and 1 tsp salt (I use a standard UK 20 cm saucepan with a glass lid, 2.5 litre capacity).
- Put the saucepan on high heat until water starts to boil. Once water comes up to the boil, turn heat to medium and add butter /ghee / oil and stir gently to mix.
- Once you start to see holes forming in the rice (as the water is evaporating), take the temperature down to the lowest setting. Take potato and tomato mixture and pour into the rice. Gently stir into the rice mix whilst trying to avoid breaking the rice grains.
- Take a clean tea towel and wrap the lid of the saucepan, making sure it is not a fire hazard. Place the lid on the saucepan. The tea towel will help the steaming process and soak up the water, preventing it from falling back into the rice and making it mushy. Leave the rice cooking for 45 mins or more. The longer you leave it, the better the crispy layer that forms at the bottom of the pot (tahdig).
- Once you have come to the end of the cooking time (45 mins or more with the lid on), turn off heat and dish up the rice on to your plates or serving dish. Plate up your tahdig as well. Serve with salad or yoghurt, and / or eggs.
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