👨‍🍳 Instruktioner

1. 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. 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. 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. 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. 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. 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. 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. 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. 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