Polo & Chelo🍇Sweet & Sour Pomegranate Molasses

Shevid Loobia (Loobia Polo Shirazi)

شوید لوبیا (لوبیا پلو شیرازی با کوفته قلقلی)

I didn’t know of this dish until I became friends with plenty of people from Shiraz. Its a very 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.

Prep Time
30 mins
Cook Time
1 hour 15 mins
Total Time
1 hr 45 min
Servings
4-6 servings
Difficulty
Medium
Shevid Loobia (Loobia Polo Shirazi)
The Authentic Sofreh Pairing

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

Rob va Shireh (Sweet & Sour Syrup)Salad ShiraziMast-o KhiarTorshi
🍚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
Make the Koofteh (meatballs): In a bowl, mix ground beef, grated onion, turmeric, salt, and pepper. Heat oil in a skillet, add chopped onion, and roll the meat into tiny bite-sized meatballs. Fry in the skillet until browned all over, cover, and let simmer on medium-low until cooked through.
2
Boil black-eyed peas: Boil the soaked black-eyed peas in a pot of water for 20 to 30 minutes until tender, then drain.
3
Parboil rice with dill: Boil water in a large pot, add soaked rice and boiled beans. If using fresh dill, add to boiling water. Boil for 5 minutes until al dente, then drain. (If using dry dill, layer it directly into the pot with the rice instead of boiling).
4
Layer and steam: Add oil and a little water to the pot. Layer the rice, beans, and dill. Place a towel on the lid, cover tightly, and steam on low for 45 minutes to 1 hour for a crisp tahdig.
5
Make the sweet & sour syrup (Rob va Shireh): In a small saucepan, bring 3/4 cup water to a boil with sugar and pomegranate paste. Stir until dissolved into a rich sweet and tangy syrup.
6
Serve: Spoon the fragrant dill rice onto a platter, top with the savory meatballs, and garnish with saffron rice. Note: Its best not to pour the syrup over all the rice, but to leave it on the table so everyone can spoon it onto their own plates as desired 🙂!
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