Lubia Polo Persian Green Bean Rice Recipe

Lubia Polo is the kind of comforting dish that brings bold flavor to simple ingredients. This classic Iranian rice dish layers fragrant basmati rice with tender green beans, a rich tomato-spiced meat mixture, and warm spices, all steamed together until perfectly infused. My husband is from Iran, and this is one of our favorite meals at home — especially with crispy tahdig on the bottom and a side of yogurt or salad.

Ingredients for Green Bean & Beef Filling

• 1 lb fresh green bean cut into 1/2 inch pieces
• 2 tablespoon olive oil
• 1 onion chopped
• 1 pound ground beef
• 1 tsp tumeric
• 1/4 tsp cayenne pepper
• 1 tsp curry powder
• 1/2 tsp cinnamon
• 1 tsp salt
• 2 tablespoon tomato paste
• 1 cup water

Ingredients to make rice

• 8 cups water
• 3 1/2 cups Basmati rice
• 1 1/2 tsp salt
• 6 tablespoon of olive oil divided
• bloomed saffron

INSTRACTIONS:

Step 1:Prepare the Green Bean & Beef Filling

• Trim the ends of 1 pound fresh green beans and cut them into ½-inch pieces.
• Bring 4 cups of water to a boil. Add the green beans and cook for 5 minutes until slightly tender. Drain and rinse with cold water. Set aside.
• In a large skillet, heat 2 tablespoons olive oil over medium heat. Add 1 pound ground beef and cook, breaking it up, until browned and no longer pink.
• Add 1 chopped onion and sauté until soft and lightly golden.
• Stir in 1 teaspoon turmeric, ¼ teaspoon cayenne pepper, 1 teaspoon curry powder, ½ teaspoon cinnamon, and 1 teaspoon salt. Cook for about 5 minutes so the spices bloom and become fragrant.
• Add 2 tablespoons tomato paste and 1 cup water, stirring well to create a flavorful sauce.
• Mix in the green beans, reduce heat to low, cover, and simmer for about 20 minutes, until the beans are fully tender and the mixture is saucy. If needed, add a splash of water to keep it from drying out.
• Taste and adjust seasoning if needed. Set the filling aside.

Step 2: Parboil the Rice

• Bring 8 cups of water to a rolling boil in a large pot. Add 1½ teaspoons salt.
• Rinse 3½ cups basmati rice 2–3 times until the water runs mostly clear to remove excess starch.
• Add the rinsed rice to the boiling water and cook for about 6 minutes, stirring once or twice. The rice should be parboiled — tender on the outside but still firm in the center. You should be able to break a grain with your fingernail, but it should still have a small opaque core.
• Drain the rice in a colander and rinse briefly with cool water to stop the cooking. Let it drain well while you prepare for layering.

Step 3: Layer the Rice and Steam to Form the Tahdig

• Return the pot to medium-high heat. Once dry, add 3 tablespoons olive oil.
• Arrange enough thinly sliced potatoes (usually 1–2, depending on size) in a single layer on the bottom of the pot to form the tahdig.
• Spread about one-third of the parboiled rice over the potatoes. Drizzle some of the ¼ cup bloomed saffron over the rice, then add one-third of the green bean and beef filling.
• Repeat the layers two more times, finishing with a mound of rice on top (higher in the center). Use the handle of a spoon to poke a few holes in the rice to help steam escape.
• Pour ⅓ cup water around the edges of the pot. Wrap the lid in a clean kitchen towel and cover tightly.
• Cook over medium-high heat for 15 minutes to build steam.
• Drizzle the remaining 3 tablespoons olive oil over the rice, cover again, reduce heat to medium-low, and steam for another 30 minutes until fully cooked.

Step 4: Serve

Gently fluff the rice to mix some of the filling through while keeping layers visible.

Serve warm with Salad Shirazi and plain yogurt topped with dried mint or dill.

Top Tips for Perfect Lubia Polo Every Time

• The filling can be made a day ahead and reheated before layering.
• A nonstick pot works best for crispy tahdig.
• You can swap potatoes for lavash or pita bread for a different style of crust.
• For a vegetarian version, replace beef with sautéed mushrooms.

Frequently Asked Questions – Lubia Polo

1. What is Lubia Polo?
Lubia Polo is a traditional Iranian (Persian) rice dish made with green beans, ground beef, tomato paste, and aromatic spices, layered with fluffy basmati rice and often served with crispy tahdig.

2. Can I make Lubia Polo vegetarian?
Yes! Replace the ground beef with sautéed mushrooms or another favorite vegetable. The cooking process stays the same.

3. What is tahdig and how do I get it crispy?
Tahdig is the golden, crispy layer of rice at the bottom of the pot. Using thinly sliced potatoes or a bit of oil on the bottom and steaming the rice properly helps create a perfect tahdig.

4. Can I make the green bean filling ahead of time?
Absolutely! The filling can be made a day in advance. Simply reheat it slightly before layering with the rice.

5. How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently in a pan with 2 tablespoons of water over medium heat. You can also freeze it for up to 3 months; thaw overnight in the fridge before reheating.

6. Can I use frozen green beans?
Yes, but reduce the initial boiling time slightly since frozen beans are already partially cooked.

7. What kind of rice is best for Lubia Polo?
Basmati rice is ideal for this dish because of its long grains and fragrant flavor, which hold up well in layering and steaming.

8. How do I know when the rice is parboiled?
The rice should be tender on the outside but still firm in the center. You should be able to break a grain with your fingernail, but it should have a slightly opaque core.

Bloomed Saffron: The Secret to Golden, Flavorful Rice

Saffron is one of the most prized spices in the world, harvested from the delicate stigma of the crocus flower, primarily from Iran, Spain, and Kashmir. Just a tiny pinch of saffron has the power to transform a dish — it adds a warm, floral aroma, a subtle earthy flavor, and, most importantly, a beautiful golden-yellow hue to your rice.

To unlock its full potential, we use bloomed saffron. Blooming saffron means dissolving the threads in a little liquid — in our case, we crush about ½ teaspoon of saffron onto a small ice cube. As the ice melts, the saffron releases its vibrant color and fragrance, creating a potent, flavorful liquid. When added to Lubia Polo (or any Persian rice dish), this saffron infusion not only gives the rice that signature golden tint but also infuses each grain with an unmistakably rich and aromatic taste.

Bloomed saffron is a simple trick that makes a huge difference — a little goes a long way, turning ordinary rice into a stunning, flavorful centerpiece.

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Lubia Polo Persian Green Bean Rice

Eva Riazati

Lubia Polo is a classic Persian rice dish made with basmati rice layered with tender green beans, tomatoes, warm spices, and seasoned meat, all steamed together until fluffy and aromatic.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine persian

Servings 6 people

Calories 800 kcal

Ingredients

  

Ingredients for Green Bean & Beef Filling

• 1 lb fresh green bean cut into 1/2 inch pieces
• 2 tablespoon olive oil
• 1 onion chopped
• 1 pound ground beef
• 1 tsp tumeric
• 1/4 tsp cayenne pepper
• 1 tsp curry powder
• 1/2 tsp cinnamon
• 1 tsp salt
• 2 tablespoon tomato paste
• 1 cup water

Ingredients to make rice

• 8 cups water
• 3 1/2 cups Basmati rice
• 1 1/2 tsp salt
• 6 tablespoon of olive oil divided
• bloomed saffron

Instructions

 

Step 1: Make the Green Bean & Beef Filling

• Trim and cut 1 lb green beans into ½-inch pieces. Boil in 4 cups water for 5 minutes until slightly tender, then drain and rinse with cold water.
• In a large skillet, heat 2 tbsp olive oil over medium heat. Brown 1 lb ground beef. Add 1 chopped onion and cook until soft and lightly golden. Stir in 1 tsp turmeric, ¼ tsp cayenne, 1 tsp curry powder, ½ tsp cinnamon, and 1 tsp salt; cook 5 minutes until fragrant.
• Mix in 2 tbsp tomato paste and 1 cup water to make a sauce. Add the green beans, cover, and simmer on low for about 20 minutes until tender and saucy, adding a splash of water if needed. Adjust seasoning and set aside.

Step 2: Parboil the Rice

• Bring 8 cups water and 1½ tsp salt to a boil. Rinse 3½ cups basmati rice until mostly clear, then boil for about 6 minutes until tender outside but still firm in the center. Drain, rinse briefly with cool water, and let drain well.

Step 3: Layer & Steam (Tahdig)

• Heat the pot over medium-high and add 3 tbsp olive oil. Arrange thin potato slices in a single layer on the bottom.
• Layer one-third of the rice, drizzle with some bloomed saffron, then add one-third of the filling. Repeat twice more, finishing with rice mounded on top. Poke a few holes for steam vents.
• Pour ⅓ cup water around the edges. Wrap the lid in a towel and cover. Cook on medium-high 15 minutes to build steam. Drizzle 3 tbsp olive oil over the rice, reduce to medium-low, and steam 30 minutes until fully cooked.

Step 4: Serve

• Gently fluff to mix slightly while keeping layers visible. Serve warm with Shirazi salad and yogurt with dried mint or dill.

Keyword Iranian green bean rice, Loobia Polo, lubia polo, Persian green bean rice, persian rice