Polo & Chelo🍋Citrus Tart & Smoky Dried Lime (Limoo)

Loobia Polo (Green Bean Rice)

لوبیا پلو اصیل با ته‌دیگ سیب‌زمینی

Loobia Polo is one of the most comforting, homey Persian mixed rice dishes! Fragrant basmati rice is layered with tender cut green beans, spiced stew meat, tomato paste, cinnamon, and turmeric, all crowned with an incredible crispy potato tahdig.

Prep Time
30 mins
Cook Time
1 hour 30 mins
Total Time
2 hr
Servings
4-6 servings
Difficulty
Medium
Loobia Polo (Green Bean Rice)
The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Crispy Potato Tahdig (Tahdig Sibzamini)Salad ShiraziMast-o KhiarPersian Pickles (Khiarshoor)
🍚The Tahdig Golden Guarantee

Master Crust Secret: Slick the pot bottom with 3–4 tbsp oil or melted butter and 2 tbsp bloomed saffron water. Sear on medium-high heat for 2–3 minutes until sizzling, then wrap the lid in a clean towel (damkoni) and steam on low for 40–45 minutes.

Ingredients

مواد لازم
Servings Stepper
4 servings
Unit System
Prep ready: 0 of 12

Step-by-Step Instructions

طرز تهیه
1
Cook meat and green bean sauce: Sauté the chopped onions in oil until golden. Add the meat, turmeric, salt, and pepper, stirring until browned. Add the green beans and fry for a few minutes. Add tomato paste, lemon juice (or pierced limoo amani), and 1.5 to 2 cups water. Cover and simmer on medium-low for about 1 hour until the meat is tender and the sauce has thickened and gives out oil.
2
Parboil rice: Bring a large pot of water to a rolling boil. Add drained soaked rice and boil for 5 to 7 minutes until al dente, then drain in a colander.
3
Set up potato tahdig: In the pot, add 1/4 cup oil and a splash of water, heating over medium-high. Arrange potato slices in a single layer to cover the bottom.
4
Layer and steam: Add half the rice into the pot, dust with cinnamon, and spoon a layer of the green bean sauce over it. Add remaining rice and sauce, gently swirling with a spatula. Cover the lid with a towel (damkoni), place tightly on the pot, and cook on medium until steam escapes. Reduce heat to low and steam for 1 to 1.5 hours.
5
Serve: Gently mix the spiced rice and spoon onto a platter. Carefully remove the golden, crispy potato tahdig from the bottom and serve all around the platter with Salad Shirazi and cool mast-o khiar 🙂.
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