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Loobia Polo – Persian Rice with Green Beans and Ground Meat لوبیا پلو

Loobia Polo – Persian Rice with Green Beans and Ground Meat لوبیا پلو

Course Main Dish, Rice Cooker, rice dishes, Rice Recipe
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword 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

  1. Wash the rice thoroughly until the water runs clear.
  2. Soak the rice in cold water for about 30 minutes.
  3. 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.
  4. Drain the rice and set it aside.

PREPARE THE SAFFRON ESSENCE

  1. Finely grind the saffron threads in a mortar.

  2. Pour boiling water over the ground saffron, cover with a saucer, and set it aside.

  3. 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

  1. Slice the onions and fry them in a little oil.

  2. Add the minced meat and fry until crumbly.

  3. Add the tomato paste and fry until fragrant.

  4. Mix in the Advieh Polo, or the spice mix, turmeric, salt, and pepper.

  5. Add the green beans, 2 tablespoons of saffron essence, 300ml of water and lemon juice.

  6. Cover and simmer for 20 minutes until the liquid has almost evaporated. Cooking the rice:

PREPARE THE TAHDIG

  1. Peel the potatoes, grate them, and mix with the spices.

  2. 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.

  3. Spread the grated and seasoned potatoes on the bottom.

ASSEMBLE THE LAYERS

  1. Layer the rice on top, followed by the meat and bean mixture.
  2. 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.
  3. Drizzle with the remaining saffron essence and make 4-8 holes in the rice with a wooden spoon handle.

STEAM

  1. 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.)

  2. 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

  1. 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.