Entree: Iran – Baluchi Iran – پلو بلوچی با گوشت گوساله ➤ Polo-ye Balūchi bā Goosht-e Gavāleh (Fragrant Baluchi-style rice cooked with spiced beef and caramelized onions)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 45 min

Total 2 hrs 25 min

Ingredients

- 2 cups (400 g) long-grain rice (basmati or Persian-style)
- 1.5 lb (680 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 4 tbsp (60 ml) ghee or vegetable oil
- 2 large onions, thinly sliced, approx. 14 oz (400 g)
- 3 cloves (approx. 9 g) garlic, minced
- 1 tbsp (15 ml) tomato paste
- 4 cups (960 ml) beef broth or water
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) turmeric
- 1 tsp (2 g) cumin seeds
- 4 green cardamom pods, lightly crushed
- 3 whole cloves
- 1 small stick cinnamon (about 1 inch / 2.5 cm)
- 1/4 tsp (0.5 g) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 medium tomato, chopped, approx. 6 oz (170 g)
- 1/3 cup (45 g) golden raisins
- 1/3 cup (40 g) toasted slivered almonds or cashews
- 2 tbsp (30 ml) plain yogurt (optional, for slight tang)
- 2 tbsp (30 ml) lemon juice
- Fresh cilantro or flat-leaf parsley for garnish
- Lemon wedges for serving

Instructions

1. Rinse the rice under cold water until water runs clear; soak in cold water for 20–30 minutes, then drain.
2. Heat 2 tbsp ghee or oil in a heavy pot over medium-high heat. Add cumin seeds, cardamom, cloves and cinnamon and toast 30 seconds until fragrant.
3. Add the beef cubes and brown on all sides, working in batches if needed. Remove browned beef and set aside.
4. In the same pot add remaining 2 tbsp ghee or oil and the sliced onions. Cook, stirring, until deeply golden and caramelized, about 12–15 minutes. Remove half the onions for garnish.
5. Add garlic and tomato paste to the onions in the pot; cook 1–2 minutes, then stir in chopped tomato, ground coriander, turmeric and black pepper. Cook until tomato softens.
6. Return beef to the pot, add beef broth (or water), salt, and 1 tbsp lemon juice. Bring to a simmer, cover, and braise gently until meat is tender, about 45–60 minutes. If using yogurt, stir it in near the end of the braise for a touch of tang.
7. Once beef is tender, remove the meat pieces with a slotted spoon and keep warm. Reserve braising liquid and skim excess fat.
8. Bring the reserved braising liquid to a gentle boil; measure so you have about 3 1/4 cups (770 ml) liquid for the rice (add water or stock as needed). Stir in saffron water.
9. In a clean heavy pot, layer half the drained rice, then all the beef pieces, then the remaining rice. Pour the hot saffron-broth evenly over the rice and meat. Dot with 1 tbsp ghee or oil and scatter the reserved caramelized onions, raisins and toasted nuts on top.
10. Cover tightly and cook over very low heat (dum) for 25–30 minutes, until rice is fully steamed and fluffy.
11. Gently fluff the rice to mix layers, drizzle remaining lemon juice, garnish with fresh cilantro and serve hot with lemon wedges.