I didn’t know of this dish until I became friends with plenty of people from Shiraz. Its a vary tasty Persian recipe that can be eaten with Koofteh (meatballs) or chicken. The Shevid Loobia (Loobia Polo Shirazi) I have explained below is made with Koofteh (meatballs). Also, a key item that adds a sweet and sour taste is the Rob va Shireh (a pomegranate and sugar syrup) that is poured over the Shevid Loobia rice.
Ingredients for 4-6 servings:
3 cups rice –rinse rice and soak in warm water for 2-3 hours, add salt to the water
1 cup black eye peas –I used Persian black eye peas from Shiraz that are extremely tiny, so I used less than 1 cup of black eye peas — rinse the beans and soak in cold water for 2-3 hours
1 large onion –half to be grated for the ground beef and half to be chopped up
.75 lb to 1 lb ground beef
1/2 cup Shevid (dill) — dry dill or fresh dill
pomegranate paste — desired amount (the more you use the more sour your syrup will be)
sugar –desired amount (the more you use the sweeter your syrup will be)
3/4 cup water
For the Koofteh (meatballs) — in a bowl add the grated onion, ground beef, some turmeric powder, salt, pepper, and any other desired spices. Mix ingredients well. In a frying pan heat up oil (medium heat) and add the chopped onion. Begin forming tiny meatballs and placing it in the frying pan. Once all the Koofteh is prepared stir the contents around and then place the lid on top of the frying pan. Leave the heat on a medium-low temperature and all the meatballs to cook.
In a small pot boil some water and add the loobia (beans). Allow them to cook on a medium heat for 20-30 minutes (or until soft) then drain out water in a strainer.
In a large pot bring water to a boil and add the loobia into this pot, then add the rice. Allow the rice to boil and then you want to strain the contents and drain out the water. If you are using fresh dill you will need to add it into the pot as well. Return the pot to the stove top and add 1/2 a cup water to the pot and some oil. If using dry dill add half of the rice to the pot then sprinkle the dill over the rice and cover with the remaining rice. Place a towel or cloth over the lid of the pot and place it on the pot. The stove top temperature should be on high, and once steam begins leaving the sides of the pot you will take the temperature down to low. Leave on the stove top for over 45 minutes (the longer it stays the crispier your tah digh will become).
In a small pot you need to pour in the water (3/4 cup) and bring it to a boil. Add the amount of sugar you prefer and stir, then add some robeh anar (pomegranate paste). You will end up with a syrup that has a sweet and sour taste and goes very well with Shevid Loobia (Loobia Polo Shirazi).
When the Shevid Loobia polo (rice) is done you want to mix together the dill with the rice as you are taking it out of the pot. Serve with the koofteh and pomegranate/sugar syrup. If you choose you can add some saffron to the a bit of the rice and sprinkle it on top of the rice in the serving dish. Its best to not pour the syrup over all the Shevid Loobia, but to allow everyone to add it themselves to the Shevid Loobia in their plates.