Estamboli polo

Step 1: Soak the 14 oz basmati rice in cold water with a spoon of the ½ tbsp salt while you make the sauce.

Step 2: Heat 2 tbsp of the 2 tbsp sunflower oil in a frying pan over a medium heat and fry the 1 onion for 8 minutes until golden. Stir in the 1 tsp ground turmeric, then the 3 tbsp tomato purée, and fry for 1 minute until it darkens a shade.

Step 3: Add the grated 2 ripe tomatoes, ¼ tsp ground cinnamon, ½ tsp black pepper and 100 ml of the ½ cup hot water; simmer for 5 minutes until thick and glossy. Set aside.

Step 4: Fry the potato cubes from the 3 waxy potatoes in a little more of the 1 tbsp sunflower oil for 8 minutes until golden on the outside; they will finish cooking with the rice. Keep the thin slices for the base.

Step 5: Bring the 10 ½ cups water to a rolling boil with the rest of the 1 ½ tbsp salt. Drain the rice and add it. Boil for 5–6 minutes until a grain is soft outside but still has a firm white core when you bite it. Drain and rinse briefly with lukewarm water.

Step 6: In a heavy non-stick pot, heat the rest of the 2 tbsp sunflower oil with the remaining 1 ½ tbsp hot water. Lay the potato slices over the base in one layer.

Step 7: Spoon in a third of the rice, then half the tomato sauce and half the potato cubes; repeat and finish with rice, building a loose mound away from the sides. Poke 4 holes to the base with the handle of a spoon.

Step 8: Cover with a lid wrapped in a clean tea towel. Cook over a medium-high heat for 8 minutes until you hear a steady sizzle and see steam, then turn to low and steam for 35 minutes.

Step 9: The rice is ready when the grains are tender and fluffy all through. Fluff the top layers gently onto a platter so the colours mix, then lift out the potato tahdig and lay it on top.