Lubia Polo – Authentic Persian Green Bean Rice
Lubia Polo is a comforting Persian rice dish that combines fluffy basmati rice with sautéed green beans, tomatoes, and spices. It often includes tender beef or lamb for added richness, though vegetarian versions are also popular. The dish is layered and steamed slowly so the flavors blend perfectly. One of the highlights is the crispy golden layer of rice at the bottom of the pot, known as tahdig. This rice dish is hearty, aromatic, and deeply satisfying. It is commonly served with yogurt, fresh herbs, and pickled vegetables. Lubia Polo is perfect for family dinners or festive occasions.
Ingredients
- 2 cups basmati rice
- 3 cups water
- 1 teaspoon salt
- 300 g green beans, trimmed and chopped
- 250 g beef or lamb, diced (optional)
- 1 medium onion, finely chopped
- 2 tomatoes, chopped
- 2 tablespoons tomato paste
- 3 tablespoons vegetable oil
- 1 teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Wash basmati rice several times until the water runs clear. Soak the rice in salted water for 20 minutes.
- Boil water in a large pot. Add the soaked rice and cook until it is about 70% cooked (about 6–7 minutes). Drain and set aside.
- Heat oil in a pan. Add chopped onions and sauté until golden. Add diced meat and cook until browned.
- Add green beans, tomatoes, tomato paste, turmeric, cinnamon, salt, and pepper. Cook for 10–15 minutes until beans soften and flavors blend.
- In a large pot, add oil and optional potato slices for tahdig. Add a layer of rice, then a layer of the green bean mixture. Repeat until ingredients are used.
- Cover the pot with a lid wrapped in a cloth and cook on low heat for about 30 minutes until rice is fully cooked and aromatic.
- Gently mix before serving, ensuring the crispy tahdig is kept intact for presentation.
Notes
- Basmati rice gives the best fluffy texture.
- Fresh green beans work better than frozen ones.
- Tomato paste adds deeper flavor and color.
- Meat can be replaced with mushrooms for a vegetarian version.
- Soaking rice helps achieve longer, fluffy grains.
- Slow steaming enhances the aroma.
- Tahdig can also be made with flatbread instead of potatoes.
- Serve immediately for the best texture.