Lubia Polo
Persian Green Bean Rice
A beloved Persian comfort food, Lubia Polo is a fragrant and flavorful rice dish featuring tender green beans and savory ground meat, often enhanced with the warm notes of turmeric and the luxurious aroma of saffron. This homestyle classic offers a delightful balance of textures and tastes.
🧂 Ingredients
- 3 cups Basmati rice(High-quality Basmati rice is recommended for best results.)
- 400 g Fresh green beans(Trimmed and cut into 1-inch pieces.)
- 300 g Ground beef(Alternatively, use ground lamb or a mix.)
- 3 tbsp Tomato paste(Good quality, concentrated tomato paste.)
- 0.5 g Saffron threads(About 1/4 teaspoon, ground and bloomed in 2 tbsp hot water.)
- 1 tsp Ground turmeric
- 1 medium Onion(Finely chopped.)
- 3 tbsp Vegetable oil or Ghee(For sautéing.)
- to taste Salt
- to taste Black pepper
- as needed Water
👨🍳 Instructions
- 1
Prepare the meat sauce: Heat 2 tablespoons of oil or ghee in a large skillet or pot over medium-high heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess fat.
⏱️ 15 minutes - 2
Add the tomato paste, turmeric, salt, and pepper to the browned meat. Stir well to coat the meat evenly. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant. This step is crucial for developing a rich flavor.
⏱️ 5 minutes - 3
Add the cut green beans to the meat mixture. Stir to combine. Add about 1/2 cup of water, bring to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the green beans are tender-crisp. Stir occasionally. The sauce should be thick but not dry; add a splash more water if needed.
⏱️ 30 minutes - 4
Prepare the rice: Rinse the Basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in plenty of cold water for at least 30 minutes (or up to 1 hour).
⏱️ 30 minutes (soaking) - 5
Par-boil the rice: Bring a large pot of generously salted water to a rolling boil. Drain the soaked rice and add it to the boiling water. Cook for 5-7 minutes, or until the rice grains are al dente (cooked through but still firm to the bite). They should start to float. Drain the rice immediately in a fine-mesh sieve.
⏱️ 10 minutes - 6
Assemble the Lubia Polo: In a clean, non-stick pot (preferably a heavy-bottomed one), heat the remaining 1 tablespoon of oil or ghee over medium heat. You can optionally place potato slices or lavash bread at the bottom to create a crispy tahdig (rice crust).
⏱️ 5 minutes - 7
Layer the rice and meat mixture: Start by placing a layer of the par-boiled rice in the pot. Then, add a layer of the green bean and meat mixture. Continue layering, alternating between rice and the meat mixture, ending with a layer of rice. Gently press down the layers.
⏱️ 10 minutes - 8
Steam the rice: Drizzle the bloomed saffron water over the top layer of rice. Create steam channels by poking a few holes in the rice with the handle of a wooden spoon. Cover the pot tightly with a lid, wrapping it in a clean kitchen towel to absorb excess moisture and ensure a good seal. Place the pot over medium-high heat for about 10 minutes, until you hear the rice starting to sizzle and steam. Then, reduce the heat to low and let it steam for at least 45-60 minutes, or until the rice is fully cooked and fluffy.
⏱️ 1 hour - 9
Serve: Gently fluff the rice with a fork, incorporating some of the meat and bean mixture. Serve hot, ensuring to get some of the delicious tahdig from the bottom if you made it.
⏱️ 5 minutes
💡 Pro Tips
- ✓For a richer flavor, use ghee instead of vegetable oil.
- ✓Ensure the green beans are tender-crisp, not mushy.
- ✓The key to fluffy Basmati rice is thorough rinsing and proper par-boiling.
- ✓Blooming the saffron in hot water releases its full aroma and color.
- ✓A good tahdig is a prized part of this dish; use a non-stick, heavy-bottomed pot and be patient during the steaming process.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Vegetarian/Vegan: Omit the ground beef and increase the amount of green beans and mushrooms, or use a plant-based mince. Ensure to use oil instead of ghee.
- Add diced potatoes or carrots to the meat sauce for extra vegetables.
- For a tangier flavor, add a tablespoon of pomegranate molasses to the meat sauce.
- Use different cuts of meat like lamb or chicken.