Loobia Polo is a hearty and flavorful Persian rice dish made with green beans, spiced ground beef or lamb, and fragrant saffron rice. This comforting dish is a staple in Persian households, offering a perfect balance of savory, aromatic, and slightly tangy flavors. Often served with yogurt, pickles, or salad, Loobia Polo is a one-pot meal that is both satisfying and easy to prepare.
Loobia Polo is a traditional Persian comfort food, believed to have originated in northern Iran, where green beans were abundant. The dish has evolved over centuries into a beloved one-pot meal, known for its rich, spiced flavors and hearty nature.
In Persian culture, Loobia Polo is often served at family gatherings and casual dinners, as it is both nutritious and easy to prepare. The combination of rice, vegetables, and meat in one dish makes it a practical meal for larger families. The addition of saffron and cinnamon is a hallmark of Persian culinary traditions, where spices are used to create depth and balance.
Unlike many Persian rice dishes that are served alongside separate stews, Loobia Polo is a layered and infused dish, making it a unique and comforting favorite in Iranian cuisine. Today, it remains a staple in Persian households, enjoyed across Iran and Persian communities worldwide.
Ingredients
For the Rice:
1,5 cups basmati rice
2 tbsp salt (for soaking the rice)
4 cups water
For the Meat & Green Bean Sauce:
300g ground beef or lamb (or cubed stew meat)
2 cups chopped green beans
1 medium onion, finely chopped
2 tbsp tomato paste
½ tsp turmeric
½ tsp cinnamon
½ tsp black pepper
½ tsp salt
¼ tsp ground saffron (dissolved in 2 tbsp hot water)
2 tbsp vegetable oil
For the Tahdig (Crispy Rice Crust) (Optional but Recommended):
2 tbsp vegetable oil or butter
1 large potato, thinly sliced (or a thin layer of rice for a rice crust)
Directions
Prepare the Rice:
Rinse the basmati rice several times until the water runs clear. Soak in salted water for at least 30 minutes. Bring a large pot of water to a boil, drain the soaked rice, and cook in boiling water for 5-6 minutes until slightly soft but still firm. Drain and set aside.
Cook the Meat & Green Beans:
Heat 2 tbsp oil in a pan over medium heat and sauté the chopped onions until golden. Add the ground beef or lamb and cook until browned. Stir in turmeric, cinnamon, black pepper, and salt, then add tomato paste, cooking for 2-3 minutes until fragrant. Add the chopped green beans and cook for another 5 minutes, stirring occasionally. Pour in saffron water, reduce heat, and let simmer for 10 minutes.
Prepare the Tahdig (Optional but Traditional):
Heat 2 tbsp oil or butter in a nonstick pot. Arrange thinly sliced potatoes or a thin layer of rice at the bottom for a crispy golden crust.
Layer & Steam the Rice:
Add a layer of rice over the tahdig, followed by a layer of the meat and green bean mixture. Repeat layers until all the rice and meat mixture are used. Cover the lid with a clean kitchen towel (to trap steam) and cook on low heat for 40 minutes, allowing the flavors to meld.
Serve:
Fluff the steamed saffron rice and transfer to a serving platter. Serve warm with yogurt, torshi (Persian pickles), or Shirazi salad for a complete Persian meal.
