History of Ghambar Polo:

Ghambar Polo, is originated from Shiraz, the capital of Fars province. A city known for its poetry, history, culture, and anything that Iranians can be proud of. Shiraz is a top choice for any foreigner visiting Iran, and also for Iranians, specifically in Ordibehesht (between April and May); as we believe Shiraz turns into a paradise this month.

Well, if you are not familiar with the Persian language you wouldn’t think that the name is a little strange or unique, but for Persian speakers, the name comes with a big question, what’s the reason for choosing such a name?

In the Persian language, Gham means sadness, and Polo is steamed rice thus the literal translation would be like; sadness on rice. In another pronunciation, we have got Qanbar which is an Old Iranian name for men, and Polo (Persian style steamed rice), and in both cases the name is bizarre. Besides having a unique name, Ghambar polo or Qanbar polo is among those foods that have different stories attached to them. According to some people, the name Ghambar polo indicates the deliciousness of the food or in other words, it suggests that by eating this food you will forget your sorrows, as all of them will be taken away. Others hold the idea that the food is named after the first person who cooked it.

This scrumptious food is among the top choices in festivities and has a sweet-and-sour taste. The color is a little dark due to the usage of Grape syrup, pomegranate paste, and raisins.

Let’s have a look at how to prepare Ghambar polo;

Ingredients:

Persian rice: 4 cups

Minced meat: 350 gr

Raisin: 80 gr

Walnuts: 80-60gr

Onion: 1

Grape syrup: 1, 1/2 tablespoon

Pomegranate paste: 3 tablespoon

Chickpea flour: ½ tablespoon

Salt, turmeric, pepper: to taste

Oil: as much as necessary

Brewed saffron

Method:

Step 1: first of all we need to make meatballs. Place the meat into a bowl, add grated onion (make sure to remove its water), turmeric, pepper, salt, and chickpea flour. Mix the ingredients until they become sticky. Roll them into small balls. Put a fry pan over medium heat, add little oil and a tablespoon of water, then put the meatballs in the pan and sauté them until brown on the outside. Don’t overdo it, meatballs will be cooked with rice later on.

Step 3: you need to prepare the rice. Wash the rice until the water runs clean, soak it for 3-4 hours and then drain it. Pour water into the pot, add some oil ad salt, Put it on high heat and let it boil. Now, add the rice, wait until the rice grains come to the surface (3-4 minutes). The rice needs to be parboiled.

Step 4: put the pan over medium heat, add a little oil, meatballs, and crushed walnuts, Sauté for 3 minutes and then add pomegranate paste and grape syrup. Mix them and Sauté for 4-5 minutes, at the end add raisin and 1-2 tablespoons of water and let them be for a few minutes, be careful to not burn them.

Step 5: at the final stage, pour oil in the pot, add some brewed saffron, and place your favorite Tahdig (for example potato slices). Add a layer of rice and top it with a part of your mixed ingredients. Repeat until the rice is finished. Put the pot over high heat, until you hear the sound of oil, put the lid on the pot.

Attention: cover the lid with a paper towel, this will absorb the moisture so your rice won’t be mushy.