Lubia Polo - Persian Green Bean and Tomato Rice
A flavorful and filling Persian rice dish, Lubia Polo (or Loobia Polo) is layered with small cubes of tender beef and fresh green beans. The basmati rice is stewed in both fresh Roma tomatoes and tomato paste to give it extra sweetness and is infused with delicious Persian spices.
Servings: 6
Calories: 551kcal
Ingredients
- 2 cups rice
- 1 lb. green beans
- 1 lb. beef any cut like sirloin, see notes if using ground beef
- 4 tbsp oil flavorless like canola or vegetable
- 1 yellow onion small to medium
- 1 lb. roma tomatoes
- 2 tsp advieh or sub. 1.5 tsp cumin and .5 tsp turmeric
- 2 tbsp tomato paste
- salt to taste
Instructions
- Bring about 2/3 a pot water of water to boil. Add 3 tbsp salt.
- In the meantime, wash rice 3-5 times with cold to lukewarm water until the water runs clear and slice the onion into thin half-moons or a dice.
- Slit a shallow X on the bottom of each tomato and drop them gently into the boiling water. Cook for 30 seconds then remove from the water.
- Cut the green beans into 3/4"-1.5" length segments. Add them to the boiling water and cook for 1-2 minutes, then remove from the water.
- Add the rice to the water and cook until al dente, strain. Do not overcook! If salty, rinse with cold water. Shake colander to remove as much water as possible.
- Sautee the onion in 2 tablespoons of oil over medium-high heat. Season with salt. Cook until it starts to turn a light golden brown. This takes 10-20 minutes.
- In the meantime, cut the beef into 1/2-inch cubes. Also, peel the tomatoes and blend them in a blender, food processor, or immersion blender.
- Add the beef, advieh (or cumin and turmeric) and season again with salt. Cook until brown on all sides.
- Add the green beans, tomato puree, and tomato paste, and cook until the green beans are tender.
- Add in the par-boiled rice and mix well to combine. Using the back side of a kitchen utensil, make 6 deep holes in the rice, then put the lid back on. Cook on medium heat, watching it carefully.
- When the lid gets foggy, pour a little oil over the rice – about 2 tbsp. Then put the lid back on (wrap the lid in a kitchen towel to absorb extra moisture) and turn the heat to the lowest possible setting.
- Cook for 30-40 minutes from when the oil is poured on top.
- Fluff with a fork before serving.
Notes
If using ground beef, break it up using your hands as you add it to the pot, then break it up into tiny pieces using a cooking utensil (my preference is a slotted spoon) as it cooks.
You can substitute the tomatoes with tomato puree.
If making tahdig, use the instructions in this post about tahdig and line the bottom of the pot with 1/2-inch slices of potatoes.
Nutrition
Calories: 551kcal | Carbohydrates: 61g | Protein: 20g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 4756mg | Potassium: 700mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1235IU | Vitamin C: 22mg | Calcium: 80mg | Iron: 3mg
