Saed News: Festive Loobia Polo (Green Bean Rice) is one of the traditional and delicious Iranian dishes. It is usually prepared with either chunks of meat or ground meat. The method of cooking loobia (green beans) is not very flexible, and most people prepare it in a similar way.
For Loobia Polo:
Green beans (fresh or frozen)
Meat (chunky pieces or ground beef/lamb)
Rice (preferably Iranian or long-grain)
Onion
Tomato (fresh or paste)
Garlic
Spices: salt, pepper, turmeric, cinnamon (powder or stick), cumin
Saffron (optional, dissolved in hot water)
Oil or butter
For Crispy Potato Tahdig:
Potatoes, peeled and thinly sliced or grated
Oil or butter
Salt
Clean and cut green beans into bite-sized pieces.
Chop onions finely and sauté in oil until golden.
Add meat to onions and brown it well.
Add garlic, turmeric, salt, pepper, and cinnamon (powder or stick).
Stir in chopped tomatoes or tomato paste; cook until the meat is tender and sauce thickens.
Add green beans and cook until they are tender but still firm.
Rinse rice several times until water runs clear.
Soak rice in warm salted water for about 30 minutes.
Parboil the rice: boil in salted water until grains are partially cooked but still firm.
Drain the rice.
In a non-stick pot, heat oil or butter.
Layer thinly sliced or grated potatoes evenly over the bottom of the pot.
Sprinkle with a little salt.
Layer some rice over the potato layer.
Spread the meat and green bean mixture over the rice.
Cover with the remaining rice.
Drizzle saffron water over the top if using.
Cover the pot with a lid wrapped in a clean towel to absorb moisture.
Cook on low heat for 45-60 minutes until the rice is fully cooked and the tahdig is crispy and golden.
Carefully invert the pot onto a serving dish to reveal the crispy potato tahdig on top.
Serve the flavorful green bean rice alongside the crispy tahdig.
Enjoy your festive Loobia Polo with Meat and Crispy Potato Tahdig — a delicious, hearty, and aromatic Persian classic perfect for special occasions!
Additional Tips for Cooking Loobia Polo
According to the Family Magazine section of Saed News, if you're tired of repetitive meals, you can prepare Loobia Polo (Green Bean Rice) at home. In spring, summer, and autumn, you can use fresh green beans, and in winter, frozen ones. There are no strict rules in making Loobia Polo, and you can prepare it with chicken, ground meat, or even soy protein. For enhanced flavor, you can add cinnamon powder.
If you’re a fan of Loobia Polo, prepare and freeze young green beans in the spring.
Before freezing, blanch the beans briefly—or if using fresh ones, blanch them just before cooking.
Instead of ground cinnamon, you can use a cinnamon stick when cooking the meat.
Adding a small amount of concentrated saffron improves the flavor of the meat.
Use cumin during the steaming phase of the rice for a richer taste.
Add a bit of dried rose petal powder with the spices when frying the meat for a more aromatic flavor.
If using soy or ground meat, prepare the base mixture in the same way. Just make sure to boil the soy for a few minutes, then drain it to remove excess water before frying.
Instead of using bread or potato for the tahdig (crispy bottom), you can add a spoonful of strained yogurt and thick saffron to the bottom of the greased pot before layering the rice and meat-bean mixture.
Fresh tomatoes greatly enhance the taste of the dish.
Loobia Polo also turns out delicious when made with chicken breast.
If you're using Iranian rice for yourself, prepare it as kateh (absorption method).
To get fluffy, separate grains, soak the rice beforehand in warm salted water.
Using a rice cooker ensures even heat at the base, which helps cook both the rice and tahdig more perfectly.
Note: Loobia Polo looks similar to Estamboli Polo (a tomato-rice dish), but their cooking methods differ.
