Persian Recipes

The main Khoresht used for making Loobia Polo is Khoreshte Loobia Sabz, which I have explained previously under Khoreshte Loobia Sabz (Green Bean Stew) . I will explain the steps for the Khoresht below as well. The main difference will be that the end product of the Khoreshte Loobia Sabz will be mixed in with the rice to cook.

Loobia Polo (Green Bean Rice)

Ingredients (serving for 4-6 people):
Cut green beans — I used half a bag of frozen cut green beans
Stew meat — used less than .5 lbs, you will want to chop the meat into little pieces
1 full tablespoon Tomato Paste — you can use more if you prefer
Limoo Amani (optional) — you can also use powdered limoo amani
Lemon juice
Salt/pepper
turmeric
1 medium onion — finely chopped
oil
1 1/2 to 2 cups water
3 to 3 1/2 cups rice –rinse the rice well until it is cleaned and then soak in water…add salt to the water you are soaking the rice in and set aside for awhile (or until the Khoresht (stew) is ready)
Potato (optional) — if you wish to have tahdig sibzamini (potato crispy slices) of your rice have cut slices of potato you

Directions:
First wash your rice and soak it in water as mentioned in the ingredients section.

In a pot heat up some oil and add your chopped onions to it. Once the onion begin turning a golden color and becomes tender add your meat to the pot. Stir around the meat and then add turmeric, salt, and pepper. Add your green beans to the pot and allow them to fry a bit (if frozen you may have to fry it a bit longer for the ice to melt as well). Add water to the pot, followed by tomato paste and lemon juice (if you choose you can add limoo amani as well). Place the lid on the pot and allow the Khoresht to cook on a medium heat (approximately 1 hour). You will know the khoresht is ready when it has thickened a bit (less watery) and gives out oil.

Once the Khoreshte Loobia is ready in a different pot heat up water on high heat to prepare the rice. Once the water comes to a boil, pour out the water the rice has been soaking in and pour the rice into the pot. When the rice comes to a boil remove it from the heat before it overflows and use a strainer to empty the rice from the pot. In the same pot add some water ( 1/2 a cup) and some oil and place it back on the stove top (still on high heat). At this point if you wish to have tahdig sibzamini you can place cut potato slices on the bottom of the pot (wait till the oil is heated before doing so)…also if you wish to use potato slices be sure to add a bit more oil to the pot. Add half the rice into the pot then pour a layer of the Khoreshte Loobia onto the rice, then add the remaining rice and add any remaining Khoreshte Loobia on top. You can mix around the contents a bit and then place a towel over the lid of the pot and cover the pot. Once the steam begins escaping the pot you can turn the stove top heat to a low temperature. You may want to wait a bit longer before turning the heat to low if you are using potato slices. Let the Loobia Polo cook for 1 to 1 1/2 hours and then serve.

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