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LimooTorsh - Posted on
- Categories:Persian food
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Lubia polo or Loobia polo is a highly popular Persian recipe that consists of fluffy rice layered with a rich tomato sauce infused with sliced green beans and a touch of saffron and cinnamon. Traditionally, this dish is cooked with small cuts of ground meat, typically beef or lamb. However, you can also make this dish in a vegan version by substituting meat with mushrooms.
Ingredients:
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Rice: Traditionally, Persian or Basmati rice is used for Lubia Polo.
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Green Beans (Lubia): Lubia refers to green beans in Persian. Fresh or frozen green beans can be used. They are usually cut into small pieces before cooking.
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Meat: Lubia Polo can be made with different types of meat such as beef, lamb, or chicken. The meat is usually cut into small cubes or strips.
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Onion: Finely chopped onions are sautéed to add flavour to the dish.
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Tomato Paste: Tomato paste is used to give the dish a rich, tomatoey flavour. It is typically added to the sautéed onions.
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Spices: Various spices are used to season Lubia Polo, including turmeric, cumin, cinnamon, and salt. These spices add depth of flavour to the dish.
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Garlic: Minced garlic is often used to enhance the taste of Lubia Polo.
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Oil: Vegetable oil or olive oil is used for cooking onions, meat, and green beans.
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Water or Broth: Water or broth is added to cook the rice and create a flavorful base for the dish.
Method:
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Rinse the rice in a fine mesh strainer until the water runs clear. Soak the rice in water for 30 minutes, then drain.
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In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef/lamb and sear on all sides until browned, about 5-7 minutes total. Remove meat from pot and set aside.
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Reduce heat to medium and add the onions to the pot. Sauté for 5-7 minutes until translucent.
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Add the garlic and sauté for 1 minute more until fragrant.
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Stir in the tomato paste, turmeric, cinnamon, salt and pepper. Cook for 2-3 minutes.
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Add the green beans and stock. Bring to a boil, then reduce heat to low, cover and simmer for 10 minutes.
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Uncover, add the drained rice and seared meat back to the pot. Stir gently. Cover and cook for 20-25 minutes, until the rice is tender and the liquid is absorbed.
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Remove from heat and let stand, covered, for 5-10 minutes.
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Fluff the rice with a fork and stir in the lemon juice.
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Serve hot, garnished with more lemon wedges if desired.
Serving and Variations:
- Loobiapolo with beef is traditionally served as a main course, often accompanied by a simple salad.
- It can be garnished with more lemon wedges, chopped parsley, or even pomegranate seeds.
- Some versions may include other vegetables like carrots or eggplant.
- It can also be made vegetarian by omitting the beef and using chickpeas or lentils instead.
Tinned Persian food
