SAEDNEWS: Lobia Polo With Soy Has a Very Simple Preparation Method, and You Can Make a Fancy and Delicious Rice Dish in No Time. We Have Shared the Best Way to Prepare It in This Article.
Fans of mixed rice dishes are plentiful in our country; special dishes like Jeweled Rice, Shirazi Sugar Rice, Bushehri Shrimp Rice, and Morasa Polo are among the most popular and festive Iranian rice dishes. Green bean rice is also one of Iran’s traditional and flavorful dishes. Many of us are accustomed to making it with ground meat or chunks of meat, but if you are vegetarian or prefer to reduce red meat consumption, soy can easily replace meat. Rest assured, making green bean rice with soy is not much different from the traditional version, and it does not compromise the authentic taste and deliciousness of this classic Iranian dish.
2 cups rice
1 cup green beans
4 tomatoes
1 tablespoon tomato paste
½ cup soy
1 onion
1 clove garlic
Salt, black pepper, turmeric, rice spices, cinnamon, cumin to taste
Rinse the rice thoroughly, add a little salt, soak, and set aside. Trim the green beans and cut them into desired pieces. Puree or finely grate the tomatoes.
Heat some oil in a pan, add the tomato puree and green beans, and sauté until the excess liquid evaporates and the mixture becomes colorful.
Place soy in a bowl, pour hot water over it, and let it sit for 5 minutes until soft. Drain the soy and press out excess water.
Peel and finely dice the onion, sauté in a pan with a little oil until soft, then add the garlic and finally the soy.
Add spices with the soy and fry until fragrant. Stir in the tomato paste, cooking until its raw taste disappears and it turns a rich color.
Mix in the green beans and tomato mixture, sautéing until well combined. This completes the green bean rice filling.
Cook the rice until soft, then drain. Place your desired tahdig (crispy bottom layer) in the pot, add a layer of rice, a layer of filling, and repeat the layers. Sprinkle cinnamon and saffron on top, then steam the green bean rice with soy for 35 minutes.
Optionally, add chopped carrots to the mixture.
Garlic is optional and can be omitted.
Sprinkle a little dried rose petals on top for garnish if desired.
2 cups rice
2 medium onions, finely diced
400 g green beans, cut into ½ cm pieces
2 cups soy
1 large carrot, diced
1 teaspoon ground saffron
½ teaspoon cinnamon powder
½ teaspoon turmeric
1 teaspoon curry powder or rice spice
Salt to taste
Olive oil and cooking oil as needed
2 tablespoons tomato paste
Wash the rice and soak it with water just covering it by a finger. Add 2 tablespoons salt and 1 tablespoon olive oil and let it soak for at least an hour.
Sauté green beans for 20 minutes. Meanwhile, soak soy in hot water for 20 minutes, then drain.
Heat oil in a pan and sauté the onions until half-golden. Pat dry the soy and add to the pan. Add turmeric and tomato paste, mixing well for flavor. Add diced carrots and sauté for a few more minutes.
Add green beans with 3 cups of water and salt, cover, and cook until tender. Once the sauce thickens, add saffron, sauté briefly, and set aside.
Bring water to a boil, add 1 teaspoon salt, and cook the rice for about 10 minutes with the lid off, stirring occasionally. Drain the rice.
To steam, lightly oil the bottom of the pot. Layer rice, then sauce, sprinkle cinnamon and curry powder, and mix layers until fully colored. Add ½ cup water on top and steam for 40 minutes.
Green bean rice with soy is now ready to serve.
