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Beef and Green Bean Rice (Loobia Polo)

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Beef and Green Bean Rice on plate (Loobia Polo)Loobia Polo has been one of my favourite Persian rice dishes since I was a little kid. Its ingredients are rather simple to put together, but it's truly an all-in-one kind of dish. I love it with a side of chutney or a big scoop of greek yogurt.

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This is my grandmother's recipe and comes with instructions on how to make tahdig, the delicious crusted lavash bread and rice on the bottom of the pan.

Total Time: 1 hour 15 minutes

Yield: 8 servings

Ingredients:

Steps:

  1. Cooking this rice will be similar to cooking pasta. Bring water to a boil in a large pot over high heat. Add rice to the pot and cook until it's al dente: firm in the middle and soft on the outside.
  2. cooking rice in water
     
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  3. Remove from heat and quickly rinse the rice with cold water in a colander to remove starches. Drain very well and set aside.
  4. draining rice
     
  5. Add 1 teaspoon of oil to a large pan and cook onions until translucent.
  6. chopped onions in pan
     
  7. Add green beans to the onions and cook a couple minutes.
  8. Green beans added to pan
     
  9. Add the tomato paste and fry for about a minute.
  10. tomato paste added to pan
     
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  11. Pour the meat chunks into the onion bean mixture. Cook until a lot of the meat's juices are released. Add the turmeric.
  12. Beef and turmeric added to pan
     
  13. Add the allspice and mix well. Cook down this mixture until most of the juices evaporate.
  14. allspice added to pan
     
  15. Add 3 tablespoons of water and 3 tablespoons of oil to the bottom of a large pot.
  16. water and oil in pan
     
  17. Lay the pieces of lavash bread over the water and oil, making sure the bottom of the pot is completely covered.
  18. lavash in bottom of pan
     
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  19. Sprinkle in a small layer of rice (don't mash it in) so air gets trapped between the grains.
  20. rice in pan
     
  21. Add a small layer of the meat and green bean mixture on top.
  22. Beef mixture layer on top of rice
     
  23. Continue staggering layers until you've put in all the rice and beef mixture. Use the handle of a wooden spoon or spatula to poke about 6 holes all the way down the rice to the bottom of the pot.
  24. alternating meat and rice layers
     
  25. Cover pot with a lid and cook over medium high heat until it steams, about 5 minutes. Place a paper towel under the lid and reduce heat to low. Cook for 30 minutes.
  26. pan with paper towel and lid
     
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  27. Spoon out the rice onto a serving platter and break up the pieces of tahdig. Serve together.
  28. on dinner plate
     

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Food and Recipes Recipes International Middle EasternMarch 5, 2018
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