Persian Green Bean Rice with Ground Beef (Lubia Polo ba Gooshte Charkh Kardeh)
Lubia Polo, a classic Persian dish, is a fragrant and flavorful rice dish featuring green beans and ground beef. The dish is typically seasoned with a blend of aromatic spices such as turmeric, cinnamon, and saffron, creating a vibrant and rich flavor profile. The ingredients are layered and steam-cooked together, allowing the flavors to meld while the rice becomes tender and fluffy. Lubia Polo is often served with a crispy tahdig, a prized feature of Persian cuisine, and may be accompanied by side dishes like yogurt, salad Shirazi, or pickles. This dish is a beloved staple in Persian households and is cherished for its comforting and satisfying qualities.
Ingredients
- 3 tbsp avocado oil divided
- 1 lb green beans, cut into 1-inch pieces 600g
- 1 white onion diced
- 1 lb ground beef
- 2 tsp turmeric powder divided
- 1 tsp black pepper
- 2 tbsp salt divided
- 1/2 cup tomato paste
- 1/2 tsp ground saffron threads
- 1 cinnamon stick
- 1/2 tsp cinnamon powder
- 2 cups white basmati rice rinsed
- 1 tbsp ghee
- 1 russet potato peeled and sliced into 1/4-inch rounds
Instructions
- Prepare Saffron Water: Place saffron in a small jar with 1 ice cube to melt. Set aside.
- Cook Green Beans: Heat 1 tbsp avocado oil in a large skillet over medium heat. Sauté green beans for 5-8 minutes until tender. Remove and set aside.
- Cook Onion and Beef: In the same skillet, add 1 tbsp avocado oil and diced onion. Sauté until translucent. Add 1/2 tsp turmeric powder and sauté for 1 minute. Add ground beef, breaking it into smaller pieces, and cook until no longer pink. Stir in remaining turmeric, 1 tsp salt, black pepper, and tomato paste. Cook for 3 minutes until tomato paste darkens.
- Simmer Meat Mixture: Add 1 cup boiling water, saffron water, and cinnamon stick to the skillet. Stir and simmer, covered, for 20-25 minutes. Halfway through, add the green beans and cinnamon powder to the skillet.
- Cook Rice: In a large pot, bring 6 cups of water to boil. Add rice and 1 tbsp salt. Simmer for about 15 minutes until rice is parboiled. Drain and rinse with cool water.
- Prepare Tahdig: In the same pot, heat 1 tbsp avocado oil and ghee over medium heat. Arrange potato slices to cover the bottom. Layer parboiled rice and meat mixture, repeating until all rice and meat are used. Poke holes into the layers. Cover with a cloth and lid, and steam cook for 25 minutes.
- To Serve: Remove the lid and invert the pot onto a large plate to reveal the tahdig. Serve with salad shirazi or mast-o-khiar for a complete Persian meal.
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