Lubia Polow
Lubia Polow, a beloved Persian pilaf, is a symphony of fragrant basmati rice, tender ground beef or lamb, and vibrant green beans, all stewed in a rich, spiced tomato sauce. This comforting one-pot dish is elevated with aromatic spices like turmeric and cinnamon, and finished with the luxurious touch of saffron-infused steam, creating a medley of flavors that are both hearty and exotic. A standout feature of Lubia Polow is the optional golden Tahdig layer—a crispy, buttery crust of rice or potato slices at the bottom of the pot that steals the show at any gathering. Perfect as a family dinner or a festive centerpiece, this Persian green bean rice pilaf is a celebration of texture, taste, and tradition.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 300 grams Ground beef or lamb
- 300 grams Green beans, trimmed and cut into 1-inch pieces
- 1 large Onion, finely chopped
- 3 tablespoons Tomato paste
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Ground cinnamon
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Vegetable oil
- 3 cups Water
- 0.25 teaspoon Saffron threads, steeped in 2 tablespoons hot water
- 2 medium Potatoes, sliced into thin circles (optional for Tahdig)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water with 1 teaspoon of salt for 30 minutes, then drain.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until golden and translucent, about 5-7 minutes.
Add the ground beef or lamb and cook until browned, breaking it up into small pieces with a spatula.
Stir in the turmeric, cinnamon, 1 teaspoon of salt, and black pepper. Mix well to combine the spices.
Add the green beans and sauté for about 3-4 minutes, until slightly softened.
Stir in the tomato paste and cook for another 2 minutes, ensuring everything is well-coated. Add 1 cup of water, reduce the heat, and let the mixture simmer for 15 minutes. Set aside.
Bring a large pot of water to a boil. Add the soaked, drained rice and cook for 5-6 minutes, or until the rice is parboiled (the grains should still have a slight bite). Drain and rinse under cold water to stop the cooking process.
In a large nonstick pot, heat 2 tablespoons of vegetable oil over medium heat. If using potatoes for Tahdig, arrange the potato slices in a single layer at the bottom of the pot.
Layer the rice and the meat mixture in the pot, starting and ending with a layer of rice. Using the handle of a wooden spoon, poke a few holes into the rice to allow steam to escape.
Drizzle the saffron water over the top layer of the rice.
Cover the lid with a clean kitchen towel to catch excess moisture, place the lid tightly on the pot, and reduce the heat to low. Cook for 30 minutes to allow the rice to steam and develop a crust at the bottom.
Once cooked, gently fluff the rice and mix slightly to combine the layers. Serve the Lubia Polow on a platter, ensuring to include pieces of the crispy Tahdig from the bottom of the pot.
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5044 mg | 219% | |
| Total Carbohydrate | 202.1 g | 73% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 25.1 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3675 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
