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Loobia polo on a platter with a serving spoon. Next to this is a bowl of sliced radishes and a bowl of yogurt.
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4.50 from 2 votes

Loobia Polo (Persian Beef and Green Bean Rice)

A step-by-step guide to making this classic Persian dish of fragrant rice, tender green beans, and savory beef.
Prep Time30 minutes
Cook Time1 hour 45 minutes
Total Time2 hours 15 minutes
Course: Dinner, Entree, Meat and Poultry
Cuisine: Persian
Servings: 8
Author: Mersedeh Prewer

Ingredients

  • 3 cups basmati rice
  • 1/8 teaspoon saffron threads, ground
  • 1 3/4 cups water, divided, plus extra to cook rice
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, finely diced
  • 2 garlic cloves, grated or minced
  • 1 pound ground beef or lamb
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1 tablespoon tomato paste
  • 1 pound green beans, trimmed and cut into 1/2-inch pieces
  • 1 medium cinnamon stick
  • 4 teaspoons kosher salt divided
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 lemon, juiced
  • 3 tablespoon neutral oil

Instructions

  • Prep the rice. Wash the rice in cold water and strain. Repeat until the water runs clear to remove surface starch. Soak the rice in a bowl of cold water for at least 30 minutes. This step ensures fluffy, separate grains.
  • Bloom the saffron. While the rice soaks, stir the saffron into 1/4 cup water.
  • Make the sauce. Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté until golden, about 5 minutes. Stir in the garlic, then add the ground meat, breaking it up as it cooks.
  • Add the beans and season. Once browned, mix in the ground turmeric and cinnamon. Stir in the tomato paste. Follow with the green beans, cinnamon stick and remaining 1 1/2 cups of water. Season with 1 teaspoon salt, black pepper, the lemon juice, and half of the bloomed saffron water.
  • Simmer the sauce. Reduce heat and simmer, stirring regularly, until the water evaporates and you are left with a rich meat mixture with very little sauce, about 20 minutes. Turn the heat off. Taste and adjust seasoning.
  • Parboil the rice. In a large non-stick pot, bring 8 cups water and remaining 3 teaspoons salt to a boil. Strain the rice and add to the pot. Cook until grains are slightly softened but still firm (al-dente), 5 to 7 minutes. Drain and set aside. Rinse out the pot.
  • Prepare the tahdig layer. In a bowl, mix 1 1/2 cups of the cooked rice with remaining saffron water until golden. Pour neutral oil into the rinsed pot, but do not heat yet. Spread saffron rice evenly across the bottom using the back of a spoon.
  • Layer in the Loobia Polo: Alternate layers of rice and sauce mixture, building into a pyramid shape away from the pot sides. Make 5 holes in the rice down to the bottom of the pot with the back of a spoon for steam circulation.
  • Steam the rice. Put a lid on the saucepan and turn heat to high. Once steam starts to rise, reduce heat to low, ideally you have a glass lid, but if not this should take about 5 minutes. Keep a close eye on the pot to avoid burning the tahdig. Wrap a tea-towel around the lid, and place it back on the pot. Continue to cook for 1 hour, covered over low heat to allow the rice to steam.
  • Serve the rice: remove the lid, gently fluff the rice to mix, then spoon into a serving dish (remove the cinnamon stick). Use a spatula to get under the edges of the crispy tahdig layer, then carefully lift it out of the pot. Serve the crispy tahdig in a separate dish in one piece, or break up and place around the edge of the rice.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, saffron, and spices used in this recipe.
  • Variations: This recipe is traditionally cooked with ground lamb but good quality beef is easier to find. Use ground turkey or chicken for a lighter version, or replace with mushrooms for a vegetarian version.
  • How to store: Always ensure leftovers have fully cooled before storing. Store leftovers in an airtight container for up to 4 days. To freese, portion into freezer-safe containers and freeze for up to 2 months.
  • To reheat: Warm gently on the stovetop with a splash of water and cover, or microwave in intervals until heated through. For crispy tahdig, reheat in a skillet over medium heat.

Nutrition

Calories: 461.1kcal | Carbohydrates: 62.8g | Protein: 17.7g | Fat: 15.1g | Saturated Fat: 3.5g | Polyunsaturated Fat: 4.4g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 36.9mg | Sodium: 1226.5mg | Potassium: 445.3mg | Fiber: 3.4g | Sugar: 3g | Vitamin A: 426.3IU | Vitamin C: 12.3mg | Calcium: 64.4mg | Iron: 2.8mg

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