👨‍🍳 步骤

1. 1

   Rice Preparation: Rinse the basmati rice thoroughly under cold running water until the water runs clear, then soak it in a bowl of cold water with 1 teaspoon of salt for at least 30 minutes to 2 hours. This step is crucial for achieving fluffy, separated grains.

   ⏱️ 30 minutes (soaking)
2. 2

   Meat and Bean Mixture: Heat 2 tablespoons of oil in a large skillet or pot over medium-high heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Introduce the ground meat, breaking it apart with a spoon, and cook until browned. Stir in the turmeric, cinnamon, remaining 1/2 teaspoon salt, and black pepper. Cook for another 2 minutes, allowing the spices to bloom. Add the tomato paste and cook for 2-3 minutes, stirring to incorporate. Pour in 1 cup of water and the optional sugar. Bring to a simmer, then reduce heat, cover, and let it cook for 20-30 minutes, or until the sauce has thickened and the flavors have melded. Stir in the prepared green beans and cook for another 5 minutes, just until they are tender-crisp.

   ⏱️ 15 minutes
3. 3

   Parboil the Rice: While the meat mixture simmers, bring a large pot of salted water (about 8 cups water and 1 teaspoon salt) to a rolling boil. Drain the soaked rice and add it to the boiling water. Cook for 5-7 minutes, until the rice is al dente (slightly firm to the bite but softened on the outside). It should not be fully cooked. Drain the rice in a fine-mesh sieve and rinse briefly with cool water to stop the cooking process.

   ⏱️ 5 minutes
4. 4

   Prepare the Tahdig Base (Crispy Rice Crust): Clean the pot used for parboiling rice, or use a clean non-stick pot. Heat 2 tablespoons of oil over medium heat. You can optionally layer thinly sliced potatoes or lavash bread at the bottom for an extra crispy tahdig. If using rice for tahdig, mix about 1.5 cups of the parboiled rice with the bloomed saffron water until evenly colored. Spread this saffron-infused rice evenly over the bottom of the oiled pot, pressing gently to form a compact layer.

   ⏱️ 20 minutes
5. 5

   Layer the Polo: Begin layering the Loobia Polo by alternating spoonfuls of the parboiled rice and the meat and green bean mixture over the tahdig base. Start with a layer of rice, then a layer of the meat mixture, continuing until all ingredients are used, finishing with a layer of rice. Create a few steam vents by poking holes down to the bottom of the pot with the handle of a wooden spoon.

   ⏱️ 10 minutes
6. 6

   Steam the Polo: Drizzle the remaining 1 tablespoon of oil and the bloomed saffron water (if not used for tahdig) over the top layer of rice. Cover the pot tightly with a lid, wrapping the lid in a clean kitchen towel to absorb excess steam and prevent it from dripping onto the rice. Place the pot over high heat for the first 10 minutes to generate steam, then reduce the heat to low and let it steam for at least 45-60 minutes, allowing the rice to cook through and the flavors to meld.

   ⏱️ 10 minutes
7. 7

   Serve: To achieve an even crispier tahdig, you can increase the heat to medium-high for the last 5 minutes of steaming. Carefully invert the pot onto a large serving platter to release the rice and the tahdig. Serve hot, with the crispy tahdig as a prized element.

   ⏱️ 1 hour 5 minutes
8. 8

   Serve: Gently fluff the rice with a fork, mixing the layers slightly. Serve hot, garnished with fresh herbs if desired. The tahdig, if made, should be carefully removed and served alongside.

   ⏱️ 5 minutes