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Ghanbar polo is one of the original and traditional dishes of Shiraz, whose original name is said to be “Ghambar polo”, in Persian language the word “gham” refers to something sadness and the whole word “ghambar” means something that remove your sadness, now people of shiraz call it ghambar Because it is so delicious and tasty that by eating it, you will forget your sadness! Ghanbar polo is served in ceremonies and special occasions. This pilaf(rice) mixed with small minced meat balls with a mild taste will make a wonderful combination if served with Shirazi salad.
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Stay with us during this article of Cookery Magazine to learn how to cook an amazingly delicious cuisine.
Ghanbar polo Ingredients
| Rice | 3 to 4 cups |
| Mince Meat | 400 grams |
| Walnut | 50 grams |
| Raisins | 100 grams |
| Grenadine (Pomegranate paste) | 2 tablespoons |
| an onion | 1 large piece |
| Brewed saffron | 3 tablespoons |
| Salt and black pepper | As needed |
| Oil and turmeric | As needed |
How to make Ghanbar polo
The first step:
To make Shirazi Ghanbar polo, first put the minced meat in a suitable bowl and add some turmeric, salt and black pepper to it and knead the meat by hand for a few minutes until it becomes completely uniform.
At this stage, we make hazelnut-sized meatballs from the ground meat, then put a suitable pan on the heat and wait until the oil is hot. Now we will fry the meatballs in oil. After frying the meatballs, we put them aside.
The second step:
Next, we cut the onion into slices and fry it in the same pan where we fried the meat until the onion becomes transparent and light. Then, we finely chop the walnut and add them to the onion and fry a little, then add the raisins and fry them a little, then add the meatballs.
The third step:
Then, we dilute the Grenadine (Pomegranate paste) with a little boiling water and add it to the pan along with 1 tablespoon of brewed saffron and fry the ingredients for a few minutes until the saffron and pomegranate paste are uniform with the other ingredients, then remove the pan from the heat. Now, we put a suitable pot on the heat and fill it halfway with water and put it on high heat until the water boils, then add 1 tablespoon of salt and 1 tablespoon of liquid oil to the boiling water.
The fourth step:
Then we add the rice, which we have already soaked in lukewarm water for 30 minutes to 2 hours depending on its type, to the boiling water and let it stay in the boiling water for 5 to 10 minutes until it becomes soft, then we rinse the rice with lukewarm water. Now we put the pot that we have planned for cooking Ghanbar polo on a low heat and pour 2 tablespoons of liquid oil on the bottom of the pot, then we use sliced potatoes or bread for the bottom of the pot according to our taste.
The fifth step:
Now cover the bottom of the pot with a layer of rice and pour some of the meat mixture on the rice and continue in the same way until the pot is full, in the last layer we must use rice, on the rice we pour 2 tablespoons of oil and the rest the saffron. At this stage, we close the lid of the pot and let the rice brew for 45 minutes to an hour. We can also use meatballs to decorate the food.
In the end, it can be concluded that whenever you have an Iranian or Asian guest, one of the original dishes on your colorful tables could be Ghanbar polo, especially if you have a guest from Shiraz.
And finally, I would like to thank those who took the time to read this article. It is hoped that among the delicious foods of different societies, Iranian food is gaining more and more fans every day.
I tried this recipe last night and it was a hit! The taste was so unique and everybody loved it. One question though, how long should I knead the meat to get it completely uniform?
Dear Tess, hi
thank you for reading my recipe, make me happy with sharing your experience, and it is going to be said that kneading the meat to get it completely uniform take 3 to 5 minutes.
Ommmmmm, yuuuuuumyyy