VEGETARIAN LOBIA POLO

A fragrant Iranian rice dish layered with green beans, tomato, saffron, and tofu as a hearty vegetarian protein.

Vegetarian Lubia Polo (Persian Green Bean Rice) – لوبیا پلو

Ingredients

For the tofu & bean mixture

• 2 packs firm tofu, cubed

• 800 g green beans, trimmed and cut into 2–3 cm pieces

• 1 large onion, sliced/rings

• 4 cloves garlic, finely chopped

• 4 tbsp tomato paste

• 1 thin can/bottle of tomato pulp (passata)

• Juice of 1 lime

• 2 tsp turmeric

• 1 tsp black pepper

• 4 tsp salt (divided)

• 9 tbsp oil (divided)

• 2 g saffron threads

• ½ liter boiling water

For the rice

• 450 g basmati rice

• Remaining saffron water

• 3 tbsp oil

Instructions

Heat 3 tbsp oil in a large pan.Add the cubed tofu and sauté until lightly golden.Remove from the pan and set aside.

In the same pan, add the sliced onions and sauté until golden.

Add the chopped garlic and cook for 1–2 minutes until fragrant.Add turmeric, pepper, and 2 tsp salt; stir well.Mix in the tomato paste and cook for 1 minute to remove its raw taste. Add the tomato pulp and stir to combine.Add the green beans and mix well.Pour in ½ liter of boiling water, the lemon juice, and half of the saffron water.

Bring to a light boil, then add the tofu back in.

Reduce heat and simmer for 30 minutes, medium heat, until beans are tender and sauce thickens slightly.

Rinse the basmati rice until the water runs clear.Add the rice to a pot with enough water to cover it completely.Add 2 tsp salt and 3 tbsp oil.Boil until the rice is half-cooked (soft outside, still firm inside).Drain in a colander.

In a large pot, heat 3 tbsp oil and drizzle in the remaining saffron water.Add half of the parboiled rice.Spoon the bean-tofu mixture evenly over the rice.

Cover the pot with a towel-wrapped lid to absorb steam.Cook on medium-low heat for 45 minutes until the rice is fluffy and aromatic.

Serve hot with:

• Shirazi salad (cucumber, tomato, onion, lemon, mint)

• Yogurt or mast-o-khiar

• Optional: torshi (pickles) or fresh herbs