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Loobia Polo (Persian Green Bean Rice)
Persian Recipes

Loobia Polo (Persian Green Bean Rice)

On the Hob4

Loobia Polo is a classic Persian-style rice dish where part-cooked basmati is layered and steamed with a rich tomato base, green beans, and warm aromatic spices.

This version can be made with minced beef or lamb, or left meat-free for a delicious vegan-friendly option. The longer gentle steam helps create delicious tahdig at the bottom.

Method

20m55m1h 15m
  1. Rinse basmati rice several times until the water runs clear. Soak for 20 minutes if you have time.
  2. Bring a large pot of salted water to the boil, add rice, and parboil for 5–6 minutes until just partly cooked. Drain and set aside.
  3. In a wide pan, heat 2 tablespoons oil and sauté onion until soft and lightly golden.
  4. Add garlic and minced beef or lamb (if using). Cook until browned, breaking it up as it cooks.
  5. Stir in chopped green beans and cook 4–5 minutes.
  6. Add tomatoes, tomato purée, turmeric, white pepper, cinnamon, and salt. Simmer until the mixture thickens into a rich base.
  7. In a heavy pot, add 2 tablespoons oil. Spoon in half the rice, then spread over the tomato-bean mixture, then top with remaining rice.
  8. Add a few tablespoons water around the sides, cover with a clean tea towel under the lid, and steam on low heat for 35–45 minutes.
  9. When done, fluff gently and serve, scraping up the golden tahdig from the bottom. Add chilli flakes if you want extra punch.

Ingredients

  • Salt, to taste
  • 300 g Green beans trimmed and chopped
  • 2 cloves Garlic minced
  • 300 g Minced Beef or minced lamb, optional
  • 1 large Onion finely chopped
  • 1/2 tsp White Pepper
  • Chili Flakes for extra heat, optional
  • 4 tbsp Oil divided
  • 1 tbsp Tomato purée
  • as needed Water for parboiling and steaming
  • 350 g Basmati rice rinsed well
  • 1/4 tsp Cinnamon ground
  • 3 medium Tomatoes chopped (or 400 g canned)
  • 1 tsp Turmeric

Notes

Rinse basmati until water runs clear for separate, fluffy grains.

For stronger tahdig, leave the rice to steam a little longer on low heat.

Serve with tzatziki-style yogurt or a fresh Shirazi-style salad.

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