Persian Lubia Polo (Green Bean Rice

• Meat

  • 1 lb 90% lean ground lamb, lean

• Produce

  • 1/2 cut into inch 1 pound green beans
  • 2 Garlic cloves
  • 1 Onion, medium
  • 1 tsp Thyme or savory, dried

• Canned Goods

  • 6 tbsp Double-concentrated tomato paste

• Condiments

  • 1 tsp Lemon powder or 2 tablespoons lemon juice, dried

• Pasta & Grains

  • 1 1/3 cups Basmati rice, white
  • 2/3 cup Basmati rice, brown

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Red pepper, ground
  • 1/3 tsp Saffron
  • 1 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Other

  • 1 teaspoon advieh (Persian spice mix or alternative mixed spice

Found on thedeliciouscrescent.com

Description

Ingredients

• 1 ⅓ cups white basmati rice, rinsed*
• ⅔ cup brown basmati rice, rinsed*
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 to 3 garlic cloves, grated
• 1 pound 90% lean ground lamb
• 1 teaspoon advieh (Persian spice mix or alternative mixed spice)
• 1 teaspoon ground red pepper, adjust per taste
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon black pepper
• 1 teaspoon dried thyme or savory
• 1 teaspoon salt, adjust as needed
• 1 teaspoon dried lemon powder or 2 tablespoons lemon juice
• 1 pound green beans, cut into ½ inch
• 6 tablespoons double concentrated tomato paste or 6 ounce container regular tomato paste
• ⅓ teaspoon saffron, powdered and dissolved in 2 tablespoons hot water

Directions

• Bring 1 ⅓* cups of water to a rolling boil in a sauce pan. Add ⅛ teaspoon salt and ¾ tablespoon olive oil. Then add ⅔ cup brown basmati rice, stir and bring it to a boil. Lower the heat and allow it to cook until all the water is absorbed for about 30 to 40 minutes.
• In a cooking pot, bring 4 cups of water and ¾ tablespoon salt to a boil. Add the white basmati rice and let it boil at medium high to high heat for 5-6 minutes until the rice grains are soft. Make sure to stir the rice while it is cooking. Drain the rice well in a colander and set aside.
• Heat 1 ½ tablespoon olive oil at medium setting in a cooking pot. Add the chopped onions and sauté few minutes. Then add the grated garlic and continue to sauté until the onions are light golden brown. Add the ground lamb and sauté. Then add all the spices, dried herbs, remaining salt (advieh through lemon powder) and stir for 2 to 3 minutes. Add the green beans.
• Next add the tomato paste and mix it well. If the mixture is too thick, may add a tiny bit of water, cover and let it simmer until the beans are ¾th done. It will continue to cook in the steaming process in the next steps. Make sure that the mixture is not too wet.
• Place the white/brown rice mixture with the sautéed meat/green bean mixture in several alternating layers in a heavy bottomed cooking pot. Sprinkle ¾ tablespoon olive oil and saffron water all over. Turn up the heat to medium high for about 10 minutes and then reduce the heat to the low setting and simmer for about 20 minutes or more until the steam builds up well.
• Once the rice is ready, turn off the heat. Gently and lightly mix the layers the Persian Green bean rice.
• Serve this Persian Lubia Polo with a yogurt salad such as Persian Yogurt Dip with Shallots
• or a green salad, pickles and/or pickled olives.
• ALTERNATIVE EASIER METHOD
• Bring 4 cups water to a boil. Add ½ teaspoon salt and 1 ½ tablespoons olive oil. Add the brown rice first. Simmer for about 20 minutes. Then add the white basmati rice to the same pot. Let it all simmer till the grains are well done. Proceed with the remaining steps as above for the Persian Lubia Polo. But skip sprinkling the ¾ tablespoon oil after layering the white/brown rice mixture with the sautéed meat/green bean mixture.

Nutrition