I typically make Khoresht-e Gheymeh with stew meat, but when I decided to make Gheymeh Polo I actually used ground beef instead of stew meat. You can use stew meat or ground beef for the khoresht; its tasty either way!
Ingredients (4 -6 people):
1 lb ground beef
1 small or medium onion - finely chopped
1 cup yellow split peas (lapeh)
1 teaspoon ground limoo amani (dry lemon powder)
salt and pepper
3 1/2 cups rice
2 tablespoons tomato paste
Rinse the rice a few times and then soak it in water for a few hours (add some salt to the rice as well).
Heat up the oil in a pot and then add the onions. Once the onions begin turning a golden color add the ground beef and stir. After the meat begins cooking add salt, pepper, and turmeric to the meat. Add the yellow split peas to the pot and fry them a bit with the meat. Note: You can fry the yellow split peas for a bit in a different frying pan. Add the tomato paste to the khoresht and stir with the rest of the contents. Add 2 - 3 cups of water to the pot. Add the limoo amani, lemon juice, and saffron (if you want) to the khoresht and cover the pot with the lid and allow the Khoresht-e Gheymeh to cook.
When the Gheymeh is ready, in a separate pot boil water. When the water is boiled add the rice to the pot and allow it to come to a boil again. When the rice comes to a boil (approximately 3-5 minutes) and before it overflows pour the rice into a strainer and allow the water to drain out. Add 1/4 of a cup water into the pot and place back on the stove top (still on high heat). Add some oil and allow the oil to heat up as well. Pour 1/3 of the rice back into the pot and then pour half the gheymeh on the rice, then pout another 1/3 of the rice into the pot and add the rest of the gheymeh onto the rice. Finally, pour the remaining rice over the rest of the contents in the pot. Place a towel over the lid of the pot and place the lid on top of the pot. Once steam begins escaping the from the pot turn the stove top heat down to a low temperature and allow the rice to cook for at least 40 minutes. When you are ready to serve the rice you will want to mix the contents together (use a large spoon or spatula to slowly mix the rice and khoresht) and then pour onto a serving platter or individual plates.
When it comes to serving the Gheymeh Polo you can choose to heat some butter and pour it over the rice. You can also choose to have Gheymeh polo with yogurt. If you like you can make some fries to serve with the rice, or even buy shoe string chips
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
1 medium onion — finely chopped
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
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.
Here are some more pictures from Loobia Polo
And another one:
This is specifically the khoresht (stew), and not Loobia Polo (Green Bean Rice)…though very similar. I will be making the loobia polo version someday soon as well.
Khoreshte Loobia Sabz
Green beans- fresh or frozen …I used half a bag of frozen cut green beans
Stew meat - I used approximately .5lbs chopped up into little bits (gheymehee style)
1 small onion - chopped up
2 teaspoons full Tomato paste — you can use more if needed/preferred
Poodreh limoo amani (dried lime powder) (optional)
In a pot, saute the onions until tender then add the cut up stew meat and stir. Add turmeric, salt, and pepper and stir. If using frozen green beans, or beans not fried previously, you can add them at this time especially if you want them to fry a bit before adding the water. If you have already fried fresh green beans (or frozen) then you can add it after you add the water. Then after 5 minutes you can add a cup or two water, tomato paste, and the Limoo amani (dried lime powder) and/or lemon juice. Cover and allow it to cook on a medium to medium-low heat. Once most of the water has evaporated the stew should be ready, depending on the heat this cant take at least a 1 1/2 to 2 hours.
Note: If you are only using lemon juice you will need to add more, but if you use a combination of dried lime powder and lemon juice…use less lemon juice. Also, you can add some saffron to the stew, but with the cost of saffron these days it may be better not to (way too expensive!).