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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<\/a>* <\/strong>with a lid<\/a>*<\/strong> or rice cooker<\/a>* <\/strong>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.<\/p>\n 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.<\/p>\n 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<\/a><\/strong>, tahdig-e tahchin, noodles<\/a><\/strong>, 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.<\/p>\n 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.<\/p>\n The most popular variations include using lamb or beef goulash cut into fine cubes<\/strong> for a meaty version. For a milder and low-fat taste, you can also prepare it with chicken<\/strong>. Another popular variation is Estamboli polo<\/strong> which includes potatoes and meat. Vegetarian or vegan versions<\/strong> can be made with various vegetables such as eggplants, potatoes, tomatoes, peppers, and fried onions.<\/p>\n 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? 500g persian rice<\/a>*<\/strong><\/p>\n 1\/4 tsp saffron threads<\/a>*<\/strong><\/p>\n 3 small onions<\/p>\n 500g ground lamb and\/or beef<\/p>\n 5 tbsp tomato paste<\/p>\n 2 tbsp Advieh Polo<\/a>* <\/strong>or mix yourself from<\/p>\n 1 tsp turmeric<\/a>*<\/strong><\/p>\n salt, pepper<\/p>\n 250g green beans, cut into 2 cm pieces<\/p>\n 2 tbsp Lemon juice<\/p>\n 2 potatoes, peeled and grated<\/p>\n 1 tsp paprika, sweet<\/p>\n salt, pepper<\/p>\n 2 -3 tbsp ghee or oil<\/p>\n Wash the rice thoroughly until the water runs clear. Finely grind the saffron threads in a mortar. Slice the onions and fry them in a little oil. Peel the potatoes, grate them, and mix with the spices. Layer the rice on top, followed by the meat and bean mixture. 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<\/a>*<\/strong>.) Turn the rice cake out onto a plate. It should have a lightly browned crust, which is what we call tahdig.<\/p>\n Loobia polo is traditionally served with a shirazi salad, natural yogurt, mast-o khiyar, or pickled vegetables (torshi) or sir torshi.<\/p>\n BEFARMAYID!<\/p>\n Susan<\/p>\n 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 \u2665<\/span><\/p>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/06\/Loobia-Polo-Persischer-Reis-mit-grunen-Bohnen-und-Hackfleisch-\u0644\u0648\u0628\u06cc\u0627-\u067e\u0644\u0648-4-683x1024.jpeg\")
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\n\t\t<\/div>\n\nWHAT IS LOOBIA POLO?<\/h2>\n
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<\/a><\/p>\nTHE HISTORY OF LOOBIA POLO<\/h2>\n
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\n\t\t<\/div>\n\nTAHDIG WITH GRATED POTATOES<\/h2>\n
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<\/a><\/p>\nLOOBIA POLO – A TASTY AND NUTRITIOUS DISH<\/h2>\n
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<\/a><\/p>\nTIPS FOR A FESTIVE AND NUTRITIOUS LOOBIA POLO<\/h2>\n
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<\/a><\/p>\nVARIATIONS OF LOOBIA POLO<\/h2>\n
WHICH VERSION OF LOOBIA POLO IS THE TASTIEST?<\/h2>\n
\nWhether 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!<\/p>\n![\"\"](\"https:\/\/labsalliebe.com\/en\/wp-content\/uploads\/sites\/2\/2024\/06\/Loobia-Polo-Persischer-Reis-mit-grunen-Bohnen-und-Hackfleisch-\u0644\u0648\u0628\u06cc\u0627-\u067e\u0644\u0648-12-683x1024.jpeg\")
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\n\t\t<\/div>\n\nINGREDIENTS FOR LOOBIA POLO<\/h2>\n
INGREDIENTS TAH DIG<\/h2>\n
PREPARE RICE<\/h2>\n
\nSoak the rice in cold water for about 30 minutes.
\nBring 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.
\nDrain the rice and set it aside.<\/p>\nPREPARE THE SAFFRON ESSENCE<\/h2>\n
\nPour 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.<\/p>\nPREPARE THE MINCED MEAT AND GREEN BEAN MIXTURE<\/h2>\n
\nAdd the minced meat and fry until crumbly.
\nAdd the tomato paste and fry until fragrant.
\nMix in the Advieh Polo, turmeric, salt, and pepper.
\nAdd the green beans, 2 tablespoons of saffron essence, 300ml of water and lemon juice.
\nCover and simmer for 20 minutes until the liquid has almost evaporated.<\/p>\nPREPARE THE TAHDIG<\/h2>\n
\nCover the bottom of a non-stick pot<\/a>* <\/strong>with a lid<\/a>*<\/strong> or a rice-cooker*<\/a><\/strong> with ghee or oil, then add 2-3 tablespoons of saffron essence and mix well.
\nSpread the grated and seasoned potatoes on the bottom.<\/p>\nASSEMBLE THE LAYERS<\/h2>\n
\nAlternate 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.
\nDrizzle with the remaining saffron essence and make 4-8 holes in the rice with a wooden spoon handle.<\/p>\nSTEAM<\/h2>\n
\nSteam 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.<\/p>\nFINISH AND SERVE<\/h2>\n
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