Lubia Polo (Persian Green Bean Rice)
Lubia Polo (Persian Green Bean Rice) also known as Loobia Polo (لوبیا پلو), is a beloved Persian dish that showcases the rich culinary traditions of Iran. Combining fragrant basmati rice with green beans (lubia), tender meat, and a blend of aromatic spices, this dish is a comforting staple in Iranian households.
In this blog post, we will delve into the history of Lubia Polo, its flavour profile, ingredients, and a detailed step-by-step guide on how to make this delicious dish. We’ll also cover when and how it's typically served, the spices that make it unique, and answer some frequently asked questions
A Classic Persian Recipe
What is Lubia Polo (Persian Green Bean Rice)?
Lubia Polo has deep roots in Persian cuisine, a cuisine known for its use of fresh herbs, vegetables, and fragrant spices. The dish is a perfect representation of the Persian art of layering flavours, which is a hallmark of many traditional Iranian recipes such as: Zereshk Polo (Persian Barberry Rice) and Tahchin (Persian Saffron Rice with Chicken).
Although the exact origins of Lubia Polo are not well-documented, it has been a staple in Iranian households for generations. Its popularity is largely due to it's versatility— Lubia Polo (Persian Green Bean Rice) can be made with various types of meat, and even vegetarian versions are common. The dish is often prepared during family gatherings and special occasions, symbolising the warmth and togetherness of Persian culture.
Loobia Polo and Childhood Memories
I still remember how, as a child in Iran, green beans were only available seasonally. This meant buying them in bulk when in season, cutting, washing, and freezing them for the rest of the year. My mother, aunts, and grandmothers followed this tradition religiously, often saying, "fresh is something else," a sentiment I completely agree with.
Loobia Polo is undoubtedly one of the top 10 most cherished Persian Recipes in Persian homes. Its delicious, light nature, combined with a perfect blend of spices and flavours, truly makes it a match made in heaven. Although I hadn't made this dish often myself—typically watching my mum, who eyeballed everything—I was initially doubtful about recreating it accurately. However, my years as her sous chef paid off. The final result exceeded my expectations and brought tears to my eyes, knowing that my grandmother, mum, and aunts would be so proud. I’m thrilled to share this beloved Green Bean Rice recipe with you and hope it brings you as much joy and satisfaction as it has brought me.
What you need...
Ingredients for Lubia Polo
- Meat (Ground Beef or Lamb) - The meat serves as the hearty main component of the dish, providing rich, savoury depth. It’s sautéed with onions and garlic, then seasoned with spices to create a flavorful base that complements the rice and green beans.
- Basmati Rice - Basmati rice is the foundation of Lubia Polo, offering a fluffy, aromatic base. Its long grains and fragrant nature are perfect for absorbing the flavours of the meat and spices, while providing a satisfying texture to the dish.
- Green Beans (Lubia) - chopped into 1-inch pieces, add a fresh, slightly crisp texture that contrasts nicely with the tender meat and fluffy rice. They are sautéed with the meat and spices, infusing the dish with a vibrant and slightly earthy flavour.
- Spices - Turmeric, cinnamon, and saffron each play a crucial role in Lubia Polo. Turmeric adds a warm, earthy flavour and vibrant yellow colour, while cinnamon introduces subtle sweetness and depth. Saffron contributes a luxurious floral aroma and golden hue, elevating the dish with its distinctive taste. Together, they create a rich and balanced flavour profile.
- Onion - Onions are sautéed until golden brown, contributing sweetness and a rich, caramelised flavour that forms the base of the meat mixture.
- Tomato Paste - tomato paste enrich the meat mixture with a tangy sweetness and depth, helping to create a cohesive and flavourful sauce.
- Vegetable Oil or Butter - Used for sautéing, oil or butter provides the necessary fat to cook the onions and meat, adding richness and ensuring that the flavours meld together well.
- Salt and Pepper - To taste
- Optional Add-ins - Bay Leaves , Dried lime (limoo amani) or a pinch of cumin.
How to Make Lubia Polo - Step-by-Step Guide:
- Parboil the Rice: Start by washing the rice under cold water until the water runs clear. This removes excess starch. Boil the rice in salted water for about 6-8 minutes or until it is half-cooked. Drain the rice and set it aside.
- Prepare the Meat and Beans: In a large pan, heat 2 tablespoons of oil or butter over medium heat. Add the chopped onions and sauté until golden brown. Add the ground beef or lamb to the pan and cook until browned. Break the meat into small pieces as it cooks. Add the turmeric, cinnamon sticks, bay leaves, salt, and pepper. Stir well to coat the meat with the spices. Add the chopped green beans and cook for about 5 minutes, until they start to soften. If you’re using fresh tomatoes, add them now. If using tomato paste, mix it with a little water and pour it into the pan. Let the mixture simmer for 10 minutes until it thickens.
- Layering the Rice and Meat Mixture: In a large non-stick pot, add a layer of parboiled rice to the bottom. Then add a layer of the meat and green bean mixture. Continue layering until all the rice and meat are used up, finishing with a layer of rice on top. Drizzle the saffron water over the top layer of rice for added flavour and colour.
- Steam the Rice: Cover the pot with a clean kitchen towel (to absorb moisture) and then place the lid on top. Cook over low heat for 30-40 minutes, allowing the rice to steam and absorb all the flavours. The bottom layer of rice will become crispy and golden, a treat known as "tahdig."
Serve: Once the rice is fully cooked, gently fluff it with a fork. Serve Lubia Polo hot, alongside yogurt, pickles (torshi), or a fresh salad. Enjoy the rich, aromatic flavours of this classic Persian recipe.
Tips for Persian Green Bean Rice
To simplify making Loobia Polo, here are a few helpful tips:
Saffron Timing: Add saffron at the end of cooking to preserve its aroma and vibrant color, as cinnamon can diminish both if added too early.
Frozen Beans: Feel free to use frozen green beans if fresh ones aren’t available but canned beans are a no no.
Tomato Puree: Organic tomato puree is ideal for its rich red color. If using double-concentrate tomato paste, you’ll need to use more to achieve the same effect.
Cinnamon’s Effect: Cinnamon can dull the vibrant red colour of the dish, so extra tomato puree or using stick instead of powder helps maintain the hue.
Final image
Frequently Asked Questions
1. Can I make Lubia Polo vegetarian?
2. What type of rice is best for Loobia Polo?
3. Can I use frozen green beans?
4. How can I store leftovers?
5. Is saffron necessary?
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Recipes You Must Try
- 3 cup Uncooked basmati rice
- 600 g Minced beef and lamb
- 2 Medium Onions chopped finely
- 400 g Fresh or frozen green beans
- 4 tbsp Organic tomato puree (100 grams)
- 1 tbsp Salt
- 1 tsp Black Pepper
- 1 tsp Turmeric
- 1 tsp Ground All Spice (optional)
- 4 Bay Leaves
- 2 Cinnamon Sticks
- 1/4 cup Olive Oil (60 grams)
- 1/2 tsp Ground Saffron (optional)
Wash the rice under cold water until the water runs clear. Boil the rice in salted water after it comes to a boil for about 6-8 minutes or until it is half-cooked. Drain the rice and set it aside.
Add the oil to a large pan over medium heat. Add the chopped onions and sauté until golden brown. Add the ground beef or lamb to the pan and cook until browned. Break the meat into small pieces as it cooks.
Add the turmeric, cinnamon sticks, bay leaves, salt, and pepper. Stir well to coat the meat with the spices.
Add the chopped green beans and cook for about 5 minutes, until they start to soften. Mix in the tomato paste with 1/2 cup water and pour it into the pan. Let the mixture simmer for 10 minutes until it thickens.
In a large non-stick pot, add a layer of parboiled rice to the bottom. Then add a layer of the meat and green bean mixture. Continue layering until all the rice and meat are used up, finishing with a layer of rice on top. Drizzle the saffron water over the top layer of rice for added flavour and colour.
Cover the pot with a clean kitchen towel (to absorb moisture) and then place the lid on top. Cook over low heat for 30-40 minutes, allowing the rice to steam and absorb all the flavours.
- Once the rice is fully cooked, gently fluff it with a fork. Serve Lubia Polo hot, alongside yogurt, pickles (torshi), or a fresh salad.
I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.
I can't wait to see what we cook together.
