“There are many favorites for me when it comes to Persian food, and this dish is in the top 5. Simple and delicious, Loobiya Polo is beef (you can also use lamb or chicken), green beans, tomato and basmati rice. Add in a few spices, turmeric, a hint of cinnamon and some saffron and you have a delicious meal. The crunchy rice at the bottom of the pot (called tahdig) is incredible too!”
READY IN:
4hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop onion and saute in olive oil until translucent. Add stew meat, turmeric and brown, remove meat and add the tomato paste and caramelize, stirring constantly. Add the can of tomatoes, stirring to combine the tomato paste and tomatoes and add a pinch of cinnamon. Now add the meat, cover and cook on medium heat. The meat will need to cook for about an hour so that it's very tender.
  2. Chop your green beans into small (approximately one inch pieces). Add a little olive oil to a pan and saute the green beans for about 2 minutes, you don't want them to cook through. Add them to the meat and tomato about halfway (30 minutes) into the cooking time. Your meat should be very tender. When done, remove from heat and set aside so you can start the rice.
  3. Rinse the rice until the water is clear, add some more water to the rinsed rice and about a tablespoon of salt. Let rice sit in salted water for an hour. Put a big pot of water to boil. When it comes to a rolling boil, drain the rice and add to the boiling water. Let cook, stirring frequently for 15 minutes (you are par cooking the rice). Test a grain of rice it should be hard in the middle. When done, drain the rice into a strainer and rinse with warm water.
  4. Put your pot back on the stove on a medium high flame, add a little bit of oil, let the oil get hot and then add about 2 cups of rice. Spread it out and a now spoon some of the loobiya (green bean and meat stew) on top of the layer of rice, now add more rice and then more of the loobiya layering, you want to end with plain rice on top. Add one pat of butter on top of the rice and drizzle the saffron water on top. Cover with paper towel or a tea towel and then put the lid on so that it's tightly on the pot. Turn heat up to high and let steam build for about 5 to 7 minutes, then turn the flame to medium/high and let the rice and loobiya steam for approximately 45 minutes. When done put a few inches of cold water in the sink and sit the pot in the cold water for about a minute, this will help the rice to release. Invert on serving platter. I like to serve with yogurt combined with cucumber and mint.

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