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Lubia polo (green bean rice) is one of the most popular Persian mixed-rices, especially in summertime, when the tomatoes and green beans are at their best. This dish is also called
estamboli polo (استامبولی پلو). When it is called estamboli polo, it can be made with or without green beans and/or meat, and/or topped with cubed deep-fried potatoes. It is a favorite dish of children, because the green beans and ripe tomatoes give a gentle sweetness to the rice, and if it comes with little deep-fried potatoes, even better!
My mother was famous for making superb lubia polo. Indeed, her lubia polo was the best I ever had.
I wondered exactly what made hers so delicious. Over time, I figured it out. As I mentioned in many of my previous posts, crispy caramelized onion(s) is/are “the” secret taste of more dishes than we can imagine. The more used the more delicious the dish is and it is evident for this dish.
Traditionally, to keep the rice grains in their whole shape and to steam them to a perfect result, before steaming, the mixture is added to the pot in alternating layers with rice. Because the cooked mixture has moisture, it is tricky to make sure the steamed rice does not end up mushy. Also, in almost every case, vegetables used for the mixtures are fried/sautéed, for better taste, the taste of caramelized vegetables. My approach in this recipe is not conventional, but it works and the rice dish turns out fabulously aromatic and exceptionally flavorful. This recipe has many direction steps because I have written as detailed as possible to make sure you’ll have a successful result.
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Green Bean Rice • Lubia Polo • لوبیا پلو
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
INGREDIENTS
To prepare the rice
• 450 g/ 2¼ cups basmati rice
• 2 Tbsp salt, divided
For the stewed meat
• 1 Tbsp vegetable oil
• 1 small onion, chopped
• 600 g/ 1.3 lbs stew meat, cut in 2.5cm/1″ cubes
• 2 cloves garlic
• 1 bay-leaf
• 1½ cups water
For the mixture
• 4 Tbsp vegetable oil
• 250 g/ 8 oz onion, thinly slice
• 450 g/ 1 lb green beans, fresh or frozen, cut in 2.5 cm/1″ length
• ¼ cup hot water
• 2 Tbsp quality tomato paste
• 1 tsp red hot pepper paste -or- no more than a smidgen of powdered cayenne pepper
• ¼ tsp turmeric
• ¾ tsp salt + 1 tsp for blanching
• 1/16 tsp ground black pepper
• 1/16 ~ 1/8 tsp ground saffron, dissolved in 3~4 Tbsp hot water
DIRECTIONS
To soak the rice
◊ Although today, clean, fine rice is available, some imported rice brands may contain small, non-rice particles which must be separated and removed by hand before washing. Also, some brands may need to be washed with extra agitation until water is clear. Put the rice in a large enough bowl with plenty of water and rub the rice between two hands to scrape off any powdery substance. Drain in a fine-meshed colander. Rinse the rice until clear water runs through.
◊ Put the washed rice in a bowl, add 1 Tbsp salt, cover with water level 3 cm/ 1″ above the rice, stir gently and set aside for more than an hour. This can be done in advance and soaked for 3+ hours. (Note: A faster step for cooking rice is… wash rice and soak without salt for 30 minutes, right before ready to boil the rice. Add 2 Tbsp salt -instead of 1 Tbsp- to boiling water and follow the next steps.)
For the stewed meat
◊ Add oil to a medium-sized saucepan and place it on high-heat. As soon as oil is hot, add cut onions and stirring constantly, sauté for 2 minutes. Add meat and sear all sides. Add water, garlic, bay-leaf, put the lid on and bring to a boil. Lower heat to medium-low and simmer for 1½ hours, or until meat is cooked tender and soft. There should be ½ cup of liquid left. If needed, add a little water at a time not to scorch. (This may be made up to 2 days in advance and refrigerated or made in quantity and frozen in batches to use when needed.)
Meanwhile
◊ In a non-stick large saucepan, heat 4 Tbsp vegetable oil on high. Add thinly sliced onion. When it starts boiling, lower heat to medium. Stirring frequently, caramelize onion, without burning. Scoop out the caramelized onion quickly and set aside. Pour the oil in a heatproof small bowl, it is used later.
◊ Fill the same saucepan with water and bring to a boil. Add 1 tsp salt and then add the cut green beans. Boil until semi-cooked. Drain and shock the green beans in cold water to stop from cooking further and to maintain the vibrant green color. When cooled, drain and set aside.
◊ Use the same saucepan again. Add oil left from caramelized onion and tomato paste. On medium-high heat, fry the tomato paste by continuously stirring. As soon as indication of browning (no scorching), add ¼ cup hot water and hot pepper paste. Dissolve tomato paste and red hot pepper paste. Add turmeric, ¾ tsp salt and pepper. Put a lid on and bring the sauce to a boil and then lower heat to medium and simmer for 1 minute. Add stewed meat, 1/3 of the caramelized onion, and continue cooking (with lid on) until the sauce thickens to almost no liquid and the sauce cooking in the oil (no scorching). Turn off the heat, add blanched green beans, gently mix and leave the lid off.
To boil the rice
◊ Have a fine meshed colander ready in your sink, one with legs, so it doesn’t touch the sink bottom.
◊ Fill a 10 ~ 12 cup non-stick, approximately 25cm/10″ dia x 10cm/4″ deep pot, with 7~8 cups of water and 1 Tbsp salt. Bring to a boil. Drain water from the soaked rice and pour rice into the boiling water. Keep your attention on the pot or else foam from the boiling rice may overflow.
◊ As the rice starts to boil briskly, lower the heat to medium-high (or a tad lower, #6) and occasionally, gently stir the rice in a circular motion. After a couple of minutes, taste the boiling water (carefully, not to burn) to insure the salt content is to your taste. Add salt if needed. For this recipe, rice grains should not be soft or over-cooked during the boiling.
◊ In a few minutes, after rice begins bubbling like a fountain, it boils slower/thicker, test bite a grain to check its hardness. Do this repeatedly, as timing is very important. As soon as there is just a tad of hardness left to the rice (al dente), rice is ready. Drain the rice in the colander. Now, you must act quickly. Rinse the pot quickly and add 3 Tbsp vegetable oil to have it ready.
◊ Empty the rice into a large heat-safe bowl. Add saffron water and very gently, toss and incorporate saffron into the rice. Spread 2~3 spatulas of it into the pot for tah-dig (check out other types of tah-dig). After that, empty the green bean/meat mixture into the rice in the large bowl. Very gently, not to break the rice, briefly toss. With spatula, sprinkle the rice mixture into the pot. Keep it fluffy. Make steam vent holes by inserting a chopstick all the way in, a several places in the rice.
To steam the rice
◊ Cover the pot with 2 sheets of paper-towels and tightly put the lid on. On medium-low heat (#4), steam for 45 minutes.
◊ Dish out the rice, a spatula at a time and sprinkle on the serving platter (keeping the tah-dig intact at the bottom of the pot). Sprinkle the other 2/3 of caramelized onion a little over each layer and mostly on top. Loosen and dish out the tah-dig with wooden or plastic spatula and serve on the side of the rice or in a different dish.
~ Noushe jan! • نوش جان ~
Tah-dig!
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So, what’s cooking in your kitchen?
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YUM! one of my favorites and yours looks delicious….and a good one to make for non-persians. i love the idea of the caramelized onions. i prefer to use ground beef, but with stew meat it is great also. i have a friend who also adds chopped and sauteed green pepper. squeeze some fresh lime or lemon into the mixture before adding it in with the rice. potato tahdig is a must for me with this polo.
Hi Maryam, Thank you for your comment. Lubia polo is probably my most favorite mixed polo! I had a relative who would chop serrano peppers and sprinkle them on top when serving and also some times sprinkle with fried (istamboli) potatoes. I had never heard of sauteed green pepper (which sounds pretty good) or the squeezed lime/lemon into to the mixture (which delights people who prefer tartness). Whatever anyone fancies! 😀 )))
Fae, your dishes are so interesting, you are introducing us to some wonderful combinations of food and spices. Keep up the good work. My family would love the dish,
Hi Gerlinde, I am so glad you think so. Persian cuisine is very special and now more than ever it is getting world wide attention. If I am able to introduce it in the best way possible, I’ll be very happy. 🙂
This looks delicious Fae! Love the crispy onions and the crust looks perfect!!!
Oh, Olga, this rice truly is a delicious one and favorite of many. I use more caramelized onion than usual, but as you noted, it really makes a lot of difference! 🙂
This looks delicious Fae!
It really is, Cindy. A little cumbersome to make, but it sure worth it.
Do you have a recipe for homemade noghl?
Hello dear Maryam, Thank you for your visit and inquiry. I have never made noghl, but sure is intriguing for me to look for its recipe. When find it, I will contact you. 🙂
Judging by your photo Fae, this dish must taste incredible! I’m particularly salivating, looking at those little pieces of caramelised onions dotted throughout. Another gorgeous recipe to add to my list of dishes to try! 🙂
Thank you, Margot. We see so many nice recipes from one another. There aren’t enough days in the year to try them all. Having said that, 😀 ))) this dish is special. Please give it a go and enjoy it with your family. xx
Oh my, Fae. I’ve been meaning to make a true polo for so long. The onions, the sticky part, all of it. This looks perfect and so delicious. I’m trying not to let the beauty of this intimidate me. I may just have to come over and let you do it for me! Xo
Sweet Amanda, I will greet you with open arms and cook you polo! This polo is favorites of many as you can see, 😀 )))
A dream coming true, Fae! We love rice in our house and we eat it fairly often. This is such a well-balanced and yummy dish! And the caramerized onions make it so special!
Happy 4th of July to you and your family!
Thank you, Sweet Francesca! I am sure you and your family will love this mixed rice. Yes, the caramelized onion sure makes it more special. 😀 )))
Wow, what a feast for the eyes sweet Fae, this looks absolutely incredible! Love basmati rice, and with crispy caramelized onions, oh yes!! We do that with biryani, (which is sort of similar and layered with seafood, meat, or veggies, and a layer of the onions too. Wow, I’ll bet the aromas brought the entire neighborhood to your house? 🙂 Beautiful!
You know it, dear Loretta! I love biryani as much as I love Persian mixed rice dishes. Thank you for your kind encouragement. <3
That’s look a Royal dish Fae and your rice looks beautiful. I should cook more often rice…In Arabic we also call green bean loubia. Now, I’m hungry! 😉
Our cuisine having so much in common, I’m sure you have your version of green been rice! Now, I am hungry for your food! 😀 )))
This dish looks so delicious!
Oh Nancy, it really is. 😛
Nice recipe! I’m going to replace meat with tofu being vegetarian but will definitely try! 🙂
Oh Rati, even adding French fries or little bit of other legumes will work too. Enjoy!
Your rice dishes always look divine! This one is just another one in a glorious row. Thanks for the recipe.
Thank you for the visit and the kind comment. This one is a favorite of all. Enjoy making it! 🙂
Persian cuisine is such an overlooked treasure. This dish is stunning. And the tah-dig is the crown.
Keep these recipes coming!
Gina
Gina, I agree with you! 😀 ))) There will be more coming your way! 🙂
It looks very very inspiring, my husband and I both love rice! I’m going to give this recipe a try!
Oh, I love rice very much too. I would love to have it every day and pasta in between! 🙂
This dish seems to have everything: color, flavor, and nutrition! It really engulfs my palate.
Give it a try Chris. Master how to make Persian rice. Check my Recipe page and I have varieties to pick from.
Such a wonderfully detailed recipe Fae! I would love this green bean rice dish and I am going to keep it close at hand to make for my family. I know they will love it too.
Seana, Definitely, your family will love this dish. Let me know how it goes. 🙂
This sounds and looks incredible, Fae! I love anything with rice, especially this kind of rice dish. It’s the best one-pot meal! I’m not very good at cooking rice, though, unless I use a rice cooker, so I will have to follow your directions closely. And thankfully, they’re very detailed so I’d better do well 😀 Thanks for the recipe, Fae! XOXO
Darling Angie! I will never forget your Pomegranate Carrot Rice! You made a Persian rice like a pro! Every Persian rice may be cooked with a Persian rice cooker, but in my opinion, one has a better control when regular pot is used. You have an extraordinary talent, Angie. Please give it a go and I am confident that you’ll do a great job! I missed you, girlfriend! <3
Fae this is one of my favorites! The pictures look amazing and the recipe sounds delicious, thanks for sharing the recipe.
Coming from Persian Mama, I’m so happy! I love lubia polo too. I don’t make rice dishes that often to avoid carbs, but sometimes, I have to have my polo! 😉
Fae it seems everytime you post a recipe for a Persian dish I think, Oh this is my favorite, well I have so many favorites because I guess I love them all. You explained how to make this so well. If you are not careful the rice gets sticky and over cooked. I have made this before but never with the crispy onions, I love that, Now I have to make this wonderful dish soon. It’s in queue right behind the dish with fava beans and dill (can’t remember the name). Beautifully done Fae!
I remember your Lubiya Pollo post very well! Yours is a great one too. Use a generous amount of crispy caramelized onion whenever you make any Persian dish, except for the obvious like khoresh ghormeh sabzi, khoresh karafs and baghali polo (in your queue to make… please post it when you make it). If I didn’t need to watch my calorie intake, I would have a rice dish every day and pasta in between! 😀 )))
Looks delicious Fae – love rice and I am growing my own green beans! I need to think about adding caramelized onions to more dishes as I am sure they add some great texture and flavor 🙂
Thank you, Judi! The very first recipe I posted was crispy caramelized onions, because I knew it is the basis for many of the main dishes I was going to post. Sweet onions are on sale at Safeway, it is time for me to make at least 6 month supply to freeze. With green beans you’ve grown in your garden, the rice would taste doubly delicious! 🙂
And I was just dreaming of Green Bean Rice Fae! This looks absolutely AMAZING! Thank you for sharing your gorgeous recipes with us. Sharon x
My Sweet, Gentle Lady, I feel your telepathy. 🙂 This dish is also called estamboli polo. When it is called estamboli polo, it can be made with or without green beans and/or meat, and/or topped with French fries. It is a favorite dish of children, because the green beans and ripe tomatoes give a gentle sweetness to the rice, and if it comes with French fries, even better! (I should add this to my narrative.) xoxoxo
Woooow it’s delectable & Tempting too
Yes and yes, dear Linda! 😀 )))
One of my favourite Persian dishes!! Now I can try to make it. 🙂 Thanks for giving the recipe and the beautiful photos.
Thank you, Karen! When you make it, take a photo and please let me know. I can post its thumbnail at the end of my post as “Look, I made it!” 🙂
So much to love!!!! I love the onions and the crust…remove the meat and I’ll eat a huge pile of this!!!
Sweet Elaine, This dish is also called estamboli polo. When it is called estamboli polo, it can be made with or without green beans and/or meat, and/or topped with French fries. It is a favorite dish of children, because the green beans and ripe tomatoes give a gentle sweetness to the rice, and if it comes with French fries, even better! (I should add this to my narrative.) xo