Caramelized Onion Saffron Beef Bowl

Name: Caramelized Onion Saffron Beef Bowl
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 8 servings
Cuisine: Main dishes
Ingredients: 3 lbs beef or lamp or chicken thighs (cut into 2 inches cubes ); 2 cups basmati rice; 2 large red onion (sliced thin into crescents ); 4 tablespoon olive oil or vegetable oil; 2 teaspoon saffron; 3/4 cup warm water; 1/2 limon juice; 1 tablespoon salt; 1 tablespoon back pepper; 1 teaspoon turmeric; 5 teaspoon butter; a hand full of cashews

Prep30 min

Cook2h

Total2h 30m

Servings8

DifficultyEasy

Ingredients

3 lbs beef or lamp or chicken thighs (cut into 2 inches cubes )
2 cups basmati rice
2 large red onion (sliced thin into crescents )
4 tablespoon olive oil or vegetable oil
2 teaspoon saffron
3/4 cup warm water
1/2 limon juice
1 tablespoon salt
1 tablespoon back pepper
1 teaspoon turmeric
5 teaspoon butter
a hand full of cashews

Instructions

1
Start by soaking the saffron in hot water for 10 minutes.
2
In a bowl, combine the beef cubes with sliced onions, turmeric, black pepper, half of the olive oil, and half of the saffron water. You can add salt now or later once the meat starts cooking.
3
In a pan, heat the remaining olive oil and add the beef. Cook, turning regularly, until browned. Add the onions, mix well, then cover and reduce the heat. Let it cook slowly, stirring occasionally. Do not add water the onions will release enough moisture.
4
Meanwhile, cook the rice. When it is almost done, add the remaining saffron water and mix gently to give it that rich golden colour.
5
Time it so both the meat and rice finish around the same time. Layer the rice over the meat without mixing meat at the bottom, rice on top. Add small pieces of butter across the rice.
6
Cover with parchment paper, then the lid. Reduce heat to low and let it steam for 15 minutes. Once ready, place a serving dish over the pot and carefully flip it. Garnish with fried cashews if desired. Serve with fresh salad or yogurt.

Chef's Notes

In Iran, rice is more than food—it’s a craft. Known as polo, it’s cooked so each grain stays light and separate, often infused with precious saffron, the country’s “red gold.” This dish blends tender beef and sweet caramelized onions, slowly cooked to bring out deep, comforting flavours. Simple ingredients, cooked with patience—that’s what makes it unforgettable.

Instructions

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