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Lubia Polo (Persian Green Bean Rice)

Persian · Dinner · Medium

Lubia Polo (Persian Green Bean Rice)

Total
1 hr 35 min
Prep
30 min
Serves
6
Calories
490
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Basmati rice steams in layers with green beans, beef and tomato, a Persian one-pot finish with cinnamon warmth and a crisp golden base.

The tomato mixture must be fairly dry before it meets the rice in Lubia Polo (Persian Green Bean Rice). That small detail keeps the grains fluffy while they absorb the flavor of the beef and beans, rather than turning the whole pot sticky.

An everyday favorite in Iran, this pilaf can form a crisp tahdig underneath. Use a heavy nonstick pot, keep the final heat low and let the rice rest briefly before loosening the browned base.

SavoryHeartyRichComfort FoodMeal PrepGluten-freeDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Soak the rice in water for and drain. Heat 1 tbsp vegetable oil in a skillet over medium heat and cook the onion for until soft.

  2. Add ground beef and cook for , breaking it up, until browned and 160°F. Stir in tomato paste, turmeric, cinnamon, black pepper and 3/4 tsp salt.

  3. Add green beans and the measured water. Cover and simmer over low heat for until the beans are almost tender, then uncover and cook for until most liquid has evaporated.

  4. Meanwhile, bring a large pot of water to a boil. Add the rice and boil for until the outer grain is soft but the center has bite. Drain carefully.

  5. Coat the base of a heavy 4-quart nonstick pot with the remaining oil. Add one-third of the rice, half the meat mixture, another third of rice, the remaining meat and the last rice. Sprinkle the remaining salt over the layers.

  6. Cover tightly and cook over medium-low heat for , then over very low heat for until the rice is tender and the bottom smells toasted. Rest off the heat for .

  7. Gently combine the upper layers onto a platter. Loosen the golden crust with a flexible spatula and serve it in pieces alongside the rice.

Forkue tips

  • If your stove runs hot, use the smallest burner for steaming. A burnt base tastes bitter even when the upper rice is cooked well.

Storing and reheating

Keep in the fridge for 3 days or freeze for 1 month. Reheat covered with a little water. Warm the crust separately in a skillet to regain some crunch.

Kitchen gear

SkilletTop picks on AmazonNonstick potTop picks on AmazonColanderTop picks on Amazon
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Nutrition per serving, estimated

490Calories
25gProtein
64gCarbs
15gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Lubia Polo (Persian Green Bean Rice): FAQ

Can I use frozen green beans?

Yes, add them from frozen to the meat mixture. Cook off their extra moisture before layering with the rice so the pilaf does not become wet.

Why is my lubia polo mushy?

The rice may have been fully cooked before steaming, or the meat sauce was too wet. Drain the rice while the center is still firm and reduce the sauce until it no longer puddles.

How do I store and reheat Lubia Polo (Persian Green Bean Rice)?

Keep in the fridge for 3 days or freeze for 1 month. Reheat covered with a little water. Warm the crust separately in a skillet to regain some crunch.

How long does Lubia Polo (Persian Green Bean Rice) take?

About 1 hr 35 min in total: 30 min prep and 1 hr 5 min cooking.

What do I need to make Lubia Polo (Persian Green Bean Rice)?

The key ingredients are ground beef, green beans, basmati rice, onion, tomato paste and turmeric, plus pantry basics.

Any tips for Lubia Polo (Persian Green Bean Rice)?

If your stove runs hot, use the smallest burner for steaming. A burnt base tastes bitter even when the upper rice is cooked well.

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