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    Home » Recipes » Persian

    Lubia Polo (Persian Green Bean Rice)

    BY Ayeh Manfre · UPDATED: Mar 12, 25 · PUBLISHED: Sep 12, 23 · 6 Comments

    JUMP TO RECIPE

    Lubia Polo is a Persian Green Bean Rice and one of my favorite dishes since childhood! It's a fluffy rice with layers of a rich tomato sauce filled with green beans and is absolutely delicious!

    Lubia Polo, Persian Green Bean Rice served on a plate with yoghurt and cucumber dip on the side

    Lubia Polo which is also sometimes spelt Loobia Polo literally translates in Farsi to green bean rice.

    It's a very popular Persian recipe consisting of fluffy rice which has been layered with a rich tomato sauce, which is filled with sliced green beans. It's traditionally made with small pieces of ground meat, usually beef or lamb. I have however made a vegan version of this dish using mushrooms and crumbled tofu instead! Trust me it tastes just as good!!

    Lubia Polo is commonly served with a yogurt and cucumber dip we call Mast o Khiar along with a Shirazi Salad. I learnt how to make this dish from my mama with my own little twist of making it meat free of course. She also used to fry the green beans first, but here I've made a simplified recipe.

    Since I don't eat meat anymore, I love making vegetarian and plant based versions of my favorite Persian foods, such as my Kotlet, Makaroni and Eggplant Stew.

    Table of Contents
    • Why you'll love this recipe
    • Ingredients for Lubia Polo (Persian Green Bean Rice)
    • How to make Lubia Polo (Persian Green Bean Rice)
    • Tips and Tricks
    • FAQs
    • Storage and Reheating
    • More Persian Rice
    • More Persian Recipes
    • Recipe
    • Comments
    Lubia Polo (Persian Green Bean Rice) served with a yoghurt and cucumber dip on the side

    Why you'll love this recipe

    • Traditional recipe. Lubia Polo is a beloved Persian dish loved and cooked by all Iranians. It's made with our favorite spices and flavors and a crowd favorite
    • Healthy and Wholesome. With the main ingredients being rice, green beans, mushrooms and tofu, Lubia Polo is a nutritious dish that ticks all the boxes
    • Easy to Customize. This recipe is versatile, allowing you to adapt it to your dietary preferences. Whilst it's traditionally made with meat, you can easily make it plant based like I have done in this recipe, so everyone can enjoy it 
    • Absolutely Delicious! The flavor combination of saffron, turmeric, and aromatic spices make this green bean rice such a delicious experience
    Close up of Lubia Polo to show the tomato rice with green beans

    Ingredients for Lubia Polo (Persian Green Bean Rice)

    • Basmati rice is the most common rice we use in Persian cooking. It's a long-grain rice which is fragrant and becomes so light and fluffy once cooked. The method of draining and rinsing the rice is key
    • Green Beans are of course the main star! These crisp fresh green beans bring a lovely earthy flavor to the dish. They're rich in fiber, vitamins, and antioxidants, making Lubia Polo not only delicious but also a healthy choice
    • Onion and Garlic. Onions are the flavor base for many Persian dishes, and Lubia Polo is no exception. When sautéed to golden perfection, they add a subtle sweetness and depth of flavor that complements the other ingredients beautifully
    • Protein, the traditional protein used in Lubia Polo is actually ground beef, ground lamb, small pieces of stew meat or sometimes even chicken. I however have a meat free version which is actually vegan too!! 
      I've used a mixture of chopped mushrooms for their meaty texture along with crumbled tofu for protein which tastes just as good!
    • Tomato paste and tomato puree. I like to use a mixture of concentrated tomato paste along with passata to make the rich red tomato sauce base
    • Olive Oil is used for sautéing and also used to make the crispy tahdig which is the bottom of the rice pot and everyone's favorite part 🙂

    Spices

    • Turmeric is a very popular spice used a lot in Persian cooking. This vibrant yellow spice provides a warm, earthy flavor to the dish, as well as its signature color. Beyond taste, turmeric boasts potential health benefits. Just make sure to saute it well to bring out the best flavor 
    • Saffron, often referred to as “liquid gold” is a staple in Persian recipes. It's of course quite expensive, but not to worry as you don't need much of it. Ensure to bloom and infuse it well to make the most out of it which will give you a lovely aroma and color to the dish
    • Advieh is a Persian spice mix. It's typically made with a mixture of ground cumin, cinnamon, dried rose petals, nutmeg and cardamom. You can find it at your local Persian supermarket but as a substitute, you can also use a combination of cinnamon, cumin and nutmeg

    How to make Lubia Polo (Persian Green Bean Rice)

    Make Green Bean Mixture

    Steps on how to make the Green Bean mixture for Loobia Polo
    1. Cut the ends off the green beans, and cut the beans into 1-2cm in length pieces (I like to use scissors to cut them, I find it easier)
    2. In a large pan saute onions in olive oil and once translucent, add garlic. Saute for a few minutes then add turmeric powder and season with salt and pepper
    3. Add chopped mushrooms and cook for a few minutes on medium-high heat then crumble in tofu
    4. Add the green beans and season with salt and pepper. Give it a stir
    5. Add tomato paste and saute for a few minutes. Then add the passata and one cup of water. Season with saffron infused water, salt and pepper then simmer with the lid on for 20 minutes on a low heat
    6. When ready the mixture should be as pictured. It should be wet, but not watery (If needed, add a 2nd cup of water if its too thick or dry)

    Make Rice and Layer

    Steps on how to layer the rice pot to make Persian Lubia Polo
    1. Par boil basmati rice in a pot with water and 2 teaspoons of salt. When the rice has been boiling for 10-15 minutes (check the grains, it should feel half way cooked and still al dente), drain in a colander and rinse under cold water
    2. To layer the pot, first add olive oil to the bottom along with a drizzle of saffron water (optional). Add a few ladles of the cooked rice then a few ladles of the green bean mixture (approximately ¼ of each)
    3. Continue the layering of rice and the green mixture until both have finished. Then with the back of a spoon, make holes in the rice pot, this helps create air pockets
    4. Cover the lid with a clean kitchen towel and cook on a low heat for 45 minutes - 1 hour. To serve, remove the lid and place a large dish on the pot and flip the pot upside down. Carefully lift the pot and reveal your beautiful Lubia Polo with Crispy Tahdig!
    Lubia Polo flipped to show the crispy Tahdig external golden color

    Tips and Tricks

    1. Wash and rinse your rice, its very important when making Persian rice recipes to wash the rice first. This removes any dirt and excess starch. Rinsing the parboiled rice is also key to removing the excess starch
    2. Don't over cook the rice when par boiling it. You want the rice to be still al dente 
    3. Layering is key. As you assemble the layers of rice, green beans, and herbs in the pot, try and do this evenly and gently spread out the green bean mixture to ensure all the rice grains are covered to become the lovely red / orange color
    4. Golden Rice Crust. For the crispy rice crust, known as "Tahdig," let the dish cook a bit longer on the lowest heat. This allows the bottom layer to form a golden brown, crunchy layer. It's the prized part of Persian rice dishes. Ensure to make holes which act as air pockets and cover the lid with a clean kitchen tea towel which will capture the steam to create the crispy tahdig 

    FAQs

    Can I make Lubia Polo without meat?

    Absolutely! You can omit the meat and create a delicious vegetarian or plant based version like I have done in this recipe. I've used a mixture of chopped mushrooms and crumbled tofu as the substitute but lentils can also be used

    How do I prevent the rice from getting too sticky?

    Properly washing the rice at the start and rinsing it after it has been par boiled will remove the excess starch, which is what makes the rice sticky  

    What can I serve with Lubia Polo?

    It pairs beautifully with a Persian yogurt and cucumber dip, a fresh salad like a Shirazi salad, or a side of flatbread and pickles

    How long does Lubia Polo stay fresh in the fridge?

    It can be refrigerated for up to 3-4 days in an airtight container

    Lubia Polo served on a plate with a rich tomato sauce filled with green beans

    Storage and Reheating

    • To store any leftovers of Lubia Polo in an airtight container and refrigerate for up to 3-4 days
    • You can reheat in the microwave or I prefer reheating on the stove in a pan or pot with a splash of water to maintain its moisture 
    • You can also make a double batch of the green bean mixture and freeze for later use as meal prep. Keep the mixture in an airtight container in the freezer for up to 2 months. You can then allow it to defrost and then start the recipe steps from step 6 which is when you cook the rice and add the layers of the mixture to make Loobia Polo
    Lubia Polo rice served on a plate

    More Persian Rice

    • Persian rice with crispy tahdig on a plate
      Persian Rice with Crispy Tahdig
    • Zereshk Polo served with barberries, almonds and pistachios
      Zereshk Polo - Persian Barberry Rice
    • Side shot to show tower of Sabzi Polo Persian Herb Rice with crispy tahdig on top
      Sabzi Polo (Persian Herb Rice)
    • Adas polo with tahdig and caramelised onions and dried fruits
      Adas Polo - Persian Lentil Rice

    More Persian Recipes

    • Spoon in a bowl of Ghormeh Sabzi with rice and saffron tahdig
      Ghormeh Sabzi - Persian Herb Stew
    • Barbari Bread Persian Flatbread with cucumber, feta and mint on the side
      Barbari Bread (Persian Flatbread)
    • Shirazi salad in a bowl
      Shirazi Salad
    • Ash Reshteh Persian Noodle Soup in a bowl
      Ash Reshteh (Persian Noodle Soup)

    I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Lubia Polo (Persian Green Bean Rice) photo on Instagram so I can share the love!

    Recipe

    Lubia Polo, Persian Green Bean Rice served on a plate with Mast o Khiar on the side

    Lubia Polo - Persian Green Bean Rice (Vegan Recipe)

    5 from 2 votes
    Lubia Polo is a Persian Green Bean Rice, with fluffy rice and layers of a rich tomato sauce filled with green beans and is absolutely delicious!
    Author: Ayeh Manfre
    Course: Mains
    Cuisine: Persian
    Servings: 6
    Calories: 469kcal
    Print
    Prep Time10 minutes mins
    Cook Time1 hour hr 15 minutes mins
    Total Time1 hour hr 25 minutes mins

    Video

    Ingredients 

    • 500 grams green beans
    • 250 grams white or brown mushrooms chopped into small cubes
    • 250 grams firm tofu
    • 1 onion diced
    • 4 garlic cloves diced
    • 1 heaped tsp turmeric powder
    • Pinch of saffron threads (optional but recommended)
    • 1 teaspoon Advieh - Persian spice mix. Refer to the notes for a substitution
    • 100 grams concentrated tomato paste
    • 2 cups passata - pureed tomatoes
    • 1-2 cups water
    • 2 ½ cups basmati rice (washed)
    • 3 tablespoon extra virgin olive oil
    • Salt and Pepper

    Instructions

    • Cut the ends off the green beans, and cut the beans into 1-2cm in length pieces
    • In a large saucepan saute onions in olive oil and once translucent, add the garlic. Saute for a few minutes then add the turmeric powder and season with salt and pepper
    • Add the chopped mushrooms and cook for a few minutes on medium-high heat. Crumble in the tofu, add the sliced green beans and season with salt and pepper. Stir the mixture
    • Add tomato paste and saute for a few minutes. Then add the passata and one cup of water
    • Grind the saffron threads into powder and infuse with 2 tablespoons of hot water. Add the saffron water, the Persian spice, salt and pepper then simmer on low heat with the lid on for 20 minutes
      The mixture should be wet, but not watery (If needed, add a 2nd cup of water if its too thick or dry)
    • In the meantime, par boil basmati rice in a pot with water and 2 teaspoons of salt. When the rice has been boiling for 10-15 minutes (check the grains, it should feel half way cooked and still al dente), drain in a colander and rinse under cold water
    • Add olive oil to the bottom of the pot along with a drizzle of saffron water (optional). Add a few ladles of the cooked rice then a few ladles of the green bean mixture (approximately ¼ of each).
      Keep repeating this step by layering the rice and the green mixture until both have finished
    • Using the back of a spoon, make holes in the rice pot to act as air pockets. Cover the lid with a clean kitchen towel and cook on a low heat for 45 minutes to 1 hour
    • To serve, remove the lid and place a large dish or serving platter on the pot and flip the pot upside down. Carefully lift the pot and reveal your beautiful Lubia Polo with Crispy Tahdig!
      Serve with a Cucumber Yogurt Dip (Mast o Khiar) on the side
      ** The Tahdig fron Lubia Polo will usually be a darker color which is from the tomato paste in the recipe. Don't be alarmed and think it is burnt 🙂
    ⭐️ Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️

    Notes

    • Advieh is a Persian spice mix. You can find it as your local Persian supermarket but as a substitute, you can also use a combination of cinnamon, cumin and nutmeg. 

    Nutrition

    Calories: 469kcal | Carbohydrates: 83g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 177mg | Potassium: 971mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1255IU | Vitamin C: 26mg | Calcium: 136mg | Iron: 4mg
    Keywords: family, traditional, vegan

    More Persian

    • Mushroom barley soup in a bowl with a soup
      Mushroom Barley Soup
    • Kuku Sabzi Persian Herb Frittata stacked
      Kuku Sabzi - Persian Herb Frittata
    • Chickpea stew served in a bowl
      Chickpea Stew
    • Saffron rice served in a bowl with saffron threads on the side
      Saffron Rice

    Comments

      5 from 2 votes (1 rating without comment)

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      Recipe Rating




    1. Maria says

      September 16, 2023 at 5:22 pm

      Love the sound of this recipe !
      I will have to try it !
      Thank you for sharing ❤️

      Reply
      • Ayeh Manfre says

        September 18, 2023 at 4:25 am

        Hope you love it Maria 🙂

        Reply
        • Seems says

          September 30, 2023 at 2:59 pm

          What's the white sauce?

          Reply
          • Ayeh Manfre says

            October 02, 2023 at 7:39 pm

            Its a cucumber and yogurt dip. Recipe is also now posted 🙂 - https://cookingwithayeh.com/mast-o-khiar-persian-cucumber-yogurt-dip/

            Reply
    2. Bozena Zajfman says

      March 16, 2025 at 11:07 pm

      5 stars
      Delicious food, thanks for sharing your recipe, I love them all.
      Bozena from Denmark

      Reply
      • Ayeh Manfre says

        March 18, 2025 at 12:16 am

        So happy to hear Bozena 🙂

        Reply
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    Hi, I'm Ayeh!

    Hey everyone! I love creating easy everyday recipes with a healthy twist that anyone can make. I will show you that you can eat delicious food, using wholesome ingredients that make you feel good from the inside out!

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