Persian

Lubia Polo

Lubia polo is a comforting Persian layered rice dish with tender green beans, spiced meat, tomato, and fragrant saffron. The rice is steamed until fluffy with a crisp golden tahdig at the bottom.

Ingredients

• Basmati rice1 cup
• Green beans, trimmed and cut into 1 cm pieces200g
• Lamb or beef, cut into small cubes180g
• Yellow onion, finely chopped1 medium
• Tomato paste2 tbsp
• Ripe tomato, finely chopped1 small
• Ground turmeric1/2 tsp
• Persian advieh1 tsp
• Ground cinnamon1/4 tsp
• Saffron threads, ground and bloomed in hot water1/4 tsp saffron with 2 tbsp water
• Neutral oil or ghee4 tbsp
• Butter1 tbsp
• Saltto taste
• Black pepperto taste
• Plain yogurt, for tahdig1 tbsp

Method

1. Rinse the basmati rice several times until the water runs mostly clear, then soak it in salted water for 30 minutes.
2. Heat 2 tablespoons oil in a pan over medium heat and sauté the onion until golden.
3. Add the meat, turmeric, black pepper, and a little salt, then brown the meat on all sides.
4. Stir in the tomato paste and cook it for 2 minutes until it darkens and smells fragrant.
5. Add the chopped tomato and 1/3 cup water, cover, and simmer for 25 to 30 minutes until the meat is tender and the sauce is thick.
6. In a separate pan, sauté the green beans with 1 tablespoon oil for 6 to 8 minutes until their raw smell is gone and the edges lightly blister.
7. Stir the green beans, advieh, cinnamon, and half of the bloomed saffron into the meat sauce, then cook for 5 minutes and adjust the salt.
8. Bring a pot of salted water to a boil, drain the soaked rice, and boil it for 5 to 7 minutes until the grains are soft at the edges but still firm in the center.
9. Drain the rice and rinse briefly with lukewarm water to stop the cooking.
10. Mix 1/2 cup of the parboiled rice with the yogurt and 1 tablespoon bloomed saffron water.
11. Set a nonstick pot over medium heat, add 1 tablespoon oil and the butter, then spread the yogurt-saffron rice evenly on the bottom for tahdig.
12. Layer the remaining rice and the meat-green bean mixture in alternating layers, forming a gentle mound and finishing with rice on top.
13. Poke several steam holes through the rice with the handle of a spoon and drizzle the remaining saffron water over the top.
14. Wrap the pot lid in a clean towel, cover tightly, and steam over medium heat for 5 minutes.
15. Reduce the heat to low and cook for 35 to 40 minutes until the rice is fluffy and the tahdig is crisp.
16. Rest the pot off the heat for 5 minutes, then gently spoon the lubia polo onto plates and serve with pieces of tahdig.

Common questions