Beef and Potato Stew (Estamboli Polo)
Saffron-scented rice layered with tender beef, potatoes, and a tangy tomato sauce.
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Cooking tools:
- Saucepan
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Stove
- Kitchen towel
- Spoon
- Serving platter
Ingredients
- 2 cups basmati rice
- 1 pound beef stew meat, cut into 1-inch cubes
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 cup diced tomatoes
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon saffron threads, crushed
- 4 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 cups beef stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons salt, for rice water
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