LUBIA POLO

Lubia Polo is a flavorful Persian rice dish made with basmati rice, green beans, and either minced beef or lamb. The meat is cooked with aromatic spices.

Lubia Polo – Rice with Green Beans and Beef/Lamb

Ingredients:

• 500 grams minced beef or lamb

• 500 grams basmati rice

• 4 tablespoons cooking oil (divided)

• 4 tablespoons tomato paste

• 2 cloves garlic, minced

• 1 large onion, chopped

• Juice of 1 lime

• 1 teaspoon black pepper

• 4 teaspoons salt (divided)

• 1 teaspoon turmeric

• 1 teaspoon cinnamon

• 1 liter boiling water

• 600 grams green beans, trimmed and cut into 1-2 inch pieces

• A few strands of saffron

Instructions:

• Heat 2 tablespoons of oil in a large pan over medium heat. Add the chopped onion and sauté until softened and golden (about 5 minutes).

• Add the minced garlic and sauté for another 1-2 minutes until fragrant.

• Add the minced beef or lamb to the pan and cook until browned, breaking up the meat as it cooks.

• Once browned, add 2 teaspoons of salt, black pepper, turmeric, and cinnamon. Stir to combine, then add the tomato paste and mix well.

• Pour in the boiling water and stir until the mixture is well combined. Bring to a boil, then reduce to a simmer and add the green beans. Stir in the lime juice, then cover and cook for 30 minutes or until the green beans are tender and the flavors are melded together.

Prepare the Rice:

• While the meat and beans are cooking, thoroughly wash the rice in cold water until the water runs clear.

• In a large pot, add enough cold water to the rice to ensure it’s submerged by about 2 inches. Add 2 teaspoons of salt and bring it to a boil until it’s about halfway done (about 6-7 minutes). Drain the rice in a colander and set aside.

• Grind the saffron strands in a mortar and pestle, then add a few drops of cold water to release its color and fragrance.

• In a large, non-stick pot, heat 2 tablespoons of oil over medium heat. Add a few tablespoons of the saffron water to the bottom of the pot.

• Add a layer of rice, followed by a few spoonfuls of the meat and green bean mixture. Repeat the layers, finishing with a final layer of rice on top.

• Cover the pot with a lid wrapped in a clean kitchen towel to catch any steam, then cover the lid and cook on medium-low heat for 45 minutes. The towel will help trap moisture and create a perfect crispy layer (tahdig) at the bottom.

5. Serve:

• Once done, gently fluff the rice and serve your Lubia Polo with a side of Shiraz salad (or your preferred salad).