I had been out on a cold, rainy day hike with a friend, and really wanted a down-home-cooking meal at the end of the day.

Of course, in my house, down-home-cooking is a Persian polo; but to make it extra down-home I added a tater tot tahdig (a family favorite). Some version of this recipe will definitely make it into my next cookbook.

Germez Polo (Tomato Rice) with Soy Crumbles and a Tater Tot Tahdig

3 cups rice 

3 cups water

28 oz can crushed tomatoes, divided in half

Kosher salt

2 Tbsp grape seed or canola oil, divided

12 oz pkg frozen soy crumbles (ground beef substitute)

1 onion, chopped

1 tsp advieh

1 tsp turmeric

3 – 5 oz baby spinach, optional

Approx 30 frozen tater tots

Directions

Place the rice, water, half the crushed tomatoes, and a sprinkling of salt in the rice cooker and cook for 10-12 minutes, the liquid may not be totally absorbed, but that is ok.  Turn off the rice cooker and remove the rice to a large bowl.

Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Add the soy crumbles and onion and cook until the soy crumbles are defrosted.  Add the crushed tomatoes, advieh and turmeric and cook, stirring, about 5 minutes. Add the spinach, if using, and cook until the spinach is wilted.

Add this mixture into the tomato rice and mix well.

If you are making a tater to tahdig, put the remaining tablespoon of oil and 1 Tbsp water in the bottom of the pot or rice cooker.  Arrange the tater tots in a single layer, in any design you like, on the oil-water mixture.  Then gently spoon the rice mixture on top and pat down.  

Reset the rice cooker timer to 50 minutes.

Cover with a large plate and flip the polo onto the plate to serve. Enjoy!

Serves 8.