Welcome to another culinary adventure! Today, let’s delve into the world of Persian cuisine with a beloved traditional dish: Loobia Polo – Persian Rice with Green Beans and Ground Meat (لوبیا پلو). This savory and flavorful dish combines fragrant spices, juicy ground meat, aromatic tomatoes, and crunchy green beans into a delightful meal that can be enjoyed as a main course or for special occasions. With its simple preparation and harmonious blend of ingredients, Loobia Polo is sure to enchant your taste buds. Enjoy your meal and have fun cooking!
Watch my preparation video on Instagram
WHAT IS LOOBIA POLO?
Loobia Polo is one of the most popular and authentic dishes in Iranian cuisine. It graces Iranian tables throughout the year with its unique taste and tantalizing aroma. In Farsi, “loobia” means bean, and “polo” refers to a type of cooked rice, similar to pilaf in English. Loobia Polo is typically made with rice, green beans (loobia), tomatoes, and minced beef or lamb. Often prepared with spiced minced lamb, the dish is layered with semi-cooked rice in a non-stick pot* with a lid* or rice cooker* and steamed until perfectly done. Known for its rich flavors and harmonious blend of ingredients, Loobia Polo showcases how rice dishes are prepared and seasoned in Iran, where rice plays a central role in Persian cuisine.
THE HISTORY OF LOOBIA POLO
Loobia Polo has a long tradition in Persian cuisine. Originally prepared with pinto beans, this dish transformed with the introduction of green beans to Iran. It has been a cherished dish since ancient times, enjoyed by both royalty and ordinary people. Its high nutritional value and delicious taste have always been appreciated by Iranians.
TAHDIG WITH GRATED POTATOES
Tahdig is a traditional Persian rice cake known for its crispy and golden crust. There are many different versions of tahdig, for example, tahdig made from rice, potatoes, lavash bread, tahdig-e tahchin, noodles, or even vegetables. A particularly tasty version is tahdig with grated potatoes. This version adds texture and delicious flavor to my Loobia Polo dish. Simply peel some potatoes, wash them, dry them well, and grate them using a grater. Mix with the spices and spread on the bottom of a non-stick pot. See the recipe for more details.
LOOBIA POLO – A TASTY AND NUTRITIOUS DISH
Loobia Polo is a tasty and nutritious meal. Rice provides carbohydrates, while green beans offer protein and fiber. Ground meat is an excellent source of protein. Carbohydrates are essential for energy, and rice helps meet the body’s energy needs. Proteins, necessary for growth and repair of body tissues, are provided by both green beans and ground beef. Additionally, green beans are an excellent source of fiber, aiding digestion.
TIPS FOR A FESTIVE AND NUTRITIOUS LOOBIA POLO
- Use Persian long-grain rice for a soft and non-sticky texture after cooking.
- Opt for fresh green beans to add a crunchy texture and flavor. Young and tender beans are best.
- Choose high-quality, low-fat ground lamb for a mild, subtle lamb flavor. Minced beef or a mixture of beef and lamb can also be used.
- Use brewed saffron or saffron melted with ice cubes for a beautiful color and aroma.
- Prepare the tahdig from grated potatoes.
VARIATIONS OF LOOBIA POLO
The most popular variations include using lamb or beef goulash cut into fine cubes for a meaty version. For a milder and low-fat taste, you can also prepare it with chicken. Another popular variation is Estamboli polo which includes potatoes and meat. Vegetarian or vegan versions can be made with various vegetables such as eggplants, potatoes, tomatoes, peppers, and fried onions.
WHICH VERSION OF LOOBIA POLO IS THE TASTIEST?
There is no clear answer to this question, as tastes are individual. Each person may prefer a particular variant. However, the traditional version with meat seems to be the most widespread and popular among Iranians. Which is your favorite version?
Whether you’re new to Persian cuisine or a seasoned enthusiast, Loobia Polo offers a comforting and delicious meal that showcases the rich flavors and culinary traditions of Iran. Happy cooking!
INGREDIENTS FOR LOOBIA POLO
500g persian rice*
1/4 tsp saffron threads*
3 small onions
500g ground lamb and/or beef
5 tbsp tomato paste
2 tbsp Advieh Polo* or mix yourself from
1 tsp turmeric*
salt, pepper
250g green beans, cut into 2 cm pieces
2 tbsp Lemon juice
INGREDIENTS TAH DIG
2 potatoes, peeled and grated
1 tsp paprika, sweet
salt, pepper
2 -3 tbsp ghee or oil
PREPARE RICE
Wash the rice thoroughly until the water runs clear.
Soak the rice in cold water for about 30 minutes.
Bring plenty of water to a boil in a large pan. Add the rice and cook for about 5-7 minutes until the rice is half cooked.
Drain the rice and set it aside.
PREPARE THE SAFFRON ESSENCE
Finely grind the saffron threads in a mortar.
Pour boiling water over the ground saffron, cover with a saucer, and set it aside. Alternatively, place an ice cube on top and let it stand until it has melted. Shake occasionally to combine saffron and ice.
PREPARE THE MINCED MEAT AND GREEN BEAN MIXTURE
Slice the onions and fry them in a little oil.
Add the minced meat and fry until crumbly.
Add the tomato paste and fry until fragrant.
Mix in the Advieh Polo, turmeric, salt, and pepper.
Add the green beans, 2 tablespoons of saffron essence, 300ml of water and lemon juice.
Cover and simmer for 20 minutes until the liquid has almost evaporated.
PREPARE THE TAHDIG
Peel the potatoes, grate them, and mix with the spices.
Cover the bottom of a non-stick pot* with a lid* or a rice-cooker* with ghee or oil, then add 2-3 tablespoons of saffron essence and mix well.
Spread the grated and seasoned potatoes on the bottom.
ASSEMBLE THE LAYERS
Layer the rice on top, followed by the meat and bean mixture.
Alternate layers of rice and minced meat and bean mixture in the casserole until everything is used up. Finish with a layer of rice and pile up in a cone shape.
Drizzle with the remaining saffron essence and make 4-8 holes in the rice with a wooden spoon handle.
STEAM
Wrap the lid of the pot with a clean tea towel and place it firmly on the pot to prevent condensation from dripping into the rice. (This step is not necessary with the Reishunger rice-cooker*.)
Steam the rice cakes over very low heat for 30 to 45 minutes until the rice is fully cooked and the flavors are well infused. Do not open the lid in the meantime.
FINISH AND SERVE
Turn the rice cake out onto a plate. It should have a lightly browned crust, which is what we call tahdig.
Loobia polo is traditionally served with a shirazi salad, natural yogurt, mast-o khiyar, or pickled vegetables (torshi) or sir torshi.
BEFARMAYID!
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Loobia Polo – Persian Rice with Green Beans and Ground Meat لوبیا پلو
Ingredients
INGREDIENTS FOR LOOBIA POLO
- 500 g persian rice
- 1/4 tsp saffron threads
- 3 small onions
- 500 g ground lamb and/or beef
- 5 tbsp tomato paste
- 2 tbsp Advieh Polo or mix yourself from
- 1 tsp cinnamon, 1 tsp cardamom, 1/2 tsp dried rose petals, 1/2 tsp coriander, 1 pinch nutmeg
- 1 tsp turmeric
- salt pepper
- 250 g green beans cut into 2 cm pieces
- 2 tbsp lemon juice
INGREDIENTS TAH DIG
- 2 potatoes peeled and grated
- 1 tsp paprika sweet
- salt pepper
- 2 -3 tbsp ghee or oil
Instructions
PREPARE RICE
-
Wash the rice thoroughly until the water runs clear.
-
Soak the rice in cold water for about 30 minutes.
-
Bring plenty of water to a boil in a large pan. Add the rice and cook for about 5-7 minutes until the rice is half cooked.
-
Drain the rice and set it aside.
PREPARE THE SAFFRON ESSENCE
-
Finely grind the saffron threads in a mortar.
-
Pour boiling water over the ground saffron, cover with a saucer, and set it aside.
-
Alternatively, place an ice cube on top and let it stand until it has melted. Shake occasionally to combine saffron and ice.
PREPARE THE MINCED MEAT AND GREEN BEAN MIXTURE
-
Slice the onions and fry them in a little oil.
-
Add the minced meat and fry until crumbly.
-
Add the tomato paste and fry until fragrant.
-
Mix in the Advieh Polo, or the spice mix, turmeric, salt, and pepper.
-
Add the green beans, 2 tablespoons of saffron essence, 300ml of water and lemon juice.
-
Cover and simmer for 20 minutes until the liquid has almost evaporated. Cooking the rice:
PREPARE THE TAHDIG
-
Peel the potatoes, grate them, and mix with the spices.
-
Cover the bottom of a non-stick pot or a rice-cooker with ghee or oil, then add 2-3 tablespoons of saffron essence and mix well.
-
Spread the grated and seasoned potatoes on the bottom.
ASSEMBLE THE LAYERS
-
Layer the rice on top, followed by the meat and bean mixture.
-
Alternate layers of rice and minced meat and bean mixture in the casserole until everything is used up. Finish with a layer of rice and pile up in a cone shape.
-
Drizzle with the remaining saffron essence and make 4-8 holes in the rice with a wooden spoon handle.
STEAM
-
Wrap the lid of the pot with a clean tea towel and place it firmly on the pot to prevent condensation from dripping into the rice. (This step is not necessary with the Reishunger rice-cooker.)
-
Steam the rice cakes over very low heat for 30 to 45 minutes until the rice is fully cooked and the flavors are well infused. Do not open the lid in the meantime.
FINISH AND SERVE
-
Turn the rice cake out onto a plate. It should have a lightly browned crust, which is what we call tahdig.
Recipe Notes
Loobia polo is traditionally served with a shirazi salad, natural yogurt, mast-o khiyar, or pickled vegetables (torshi) or sir torshi.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥