Estamboli polo (استانبولی پلو, translated as “rice Istanbul-style”) is a traditional Iranian dish made primarily from rice and potatoes.
Despite its name, this dish has no direct connection to Turkish cuisine and is neither commonly known nor consumed in Turkey itself. The name is more of a reference to historical cultural influences and trade relations between Persia and the Ottoman Empire, whose center was Istanbul.
Estamboli polo is one of the most popular dishes in Iranian cuisine. Its popularity lies mainly in its simplicity of preparation and the easy availability of its basic ingredients. For this reason, it has become a symbol of modesty and simplicity. Although there are various versions of this dish, the basic version remains one of the most popular.
In Iran, several variations of estamboli polo exist:
- Traditional red version: made with tomatoes or tomato paste, onions, and sometimes green beans or peas.
- Simple white version: the simplest possible version, consisting only of rice and potatoes cooked in meat broth.
- Meat variant: includes added ground meat (beef or lamb), often sautéed with onions and tomatoes.
The simple white version of estamboli polo, shown in the photos above, is made up of just rice and diced potatoes, cooked using meat broth. The second variation is enhanced with cubes of fried potatoes.
The dish looks very simple and minimalist. And that’s exactly what it is. It is a dish that can be prepared easily without requiring any special ingredients or lengthy cooking time.
Would you like to try it?
Bon appétit!
