Lubia Polo Persian Green Bean Rice
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.
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.