Lubia Polo (Persian Green Bean Rice)

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 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 Recipes
• Recipe
• Comments

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

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

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

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!

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

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

More Persian Recipes

• Barbari Bread (Persian Flatbread)
• Persian Ice Cream
• Shirazi Salad
• Persian Patties (Kotlet)
• Mast o Khiar (Persian Cucumber Yogurt Dip)
• Persian Eggplant Dip
• Persian Rice with Crispy Tahdig
• Khoresh Bademjan (Eggplant Stew)
• Sabzi Polo (Persian Herb Rice)

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!

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