Persian Green Bean Rice with Beef Chunks Recipe
Persian Green Bean Rice with Beef Chunks, known as Lubia Polo, is a traditional Iranian dish cherished for its delightful blend of flavors and textures. This sophisticated version, often served in restaurants and special occasions, elevates the classic dish by using beef chunks instead of ground meat, enhancing both its taste and presentation. Join us as we delve into making this deliciously aromatic and visually appealing meal that brings the essence of Persian cuisine to your table.
Ingredients
Serves 4-6 people
| Ingredient | Amount |
|---|---|
| Iranian Rice | 4 cups |
| Large Onion | 1 |
| Stew Beef Chunks | 200 to 300 grams |
| Tomato Paste | 2 tablespoons |
| Green Beans | 2 cups |
| Brewed Saffron | 4 tablespoons |
| Cinnamon Stick | 1 piece |
| Salt and Black Pepper | to taste |
| Turmeric and Red Pepper | to taste |
| Oil and Butter | as needed |
Instructions
Step 1: Soak the Rice – Begin by soaking the Iranian rice in lukewarm water with a teaspoon of salt for 30 minutes to 3 hours, depending on the type of rice. This helps the grains expand and cook evenly.
Step 2: Prepare the Meat and Onions – Rinse the beef chunks and cut them into small, stew-sized pieces. Chop the onion finely. Heat some oil in a pot, then add the onions and sauté until translucent and fragrant.
Step 3: Spice the Onion – Add turmeric, black pepper, and red pepper to the onions, stirring to combine the spices with the onions.
Step 4: Cook the Beef – Add the beef chunks to the spiced onions, sautéing until the meat changes color. This step builds the foundation of flavors for the Persian green bean rice.
Step 5: Incorporate Tomato and Cinnamon – Mix in the tomato paste and sauté until its color deepens and raw smell dissipates. Add the cinnamon stick, allowing the flavors to infuse the meat mixture.
Step 6: Simmer with Water – Pour 1.5 cups of water into the pot. Bring to a boil, then reduce the heat to simmer, covering the pot to tenderize the beef.
Step 7: Prepare the Green Beans – While the beef cooks, chop the green beans into 1 cm pieces. Once the meat is nearly tender and water is reduced, add the green beans, continuing to cook gently.
Step 8: Flavor with Saffron – Season with salt and add brewed saffron to the mixture, mixing gently to ensure all ingredients are well-coated. Set the pot aside.
Step 9: Cook the Rice – Boil a large pot of water, adding a teaspoon of salt and a tablespoon of oil. Add the soaked rice and parboil for 7-10 minutes until the grains are cooked outside but firm inside.
Step 10: Prepare for Steaming – Drain the rice and set a layer of cooked rice as a base in a new pot. You may add a layer of sliced potatoes or lavash bread for a crispy tahdig.
Step 11: Layer the Dish – Alternate layers of rice with the beef and green bean mixture until all are used, ending with a top layer of rice. Place a towel over the pot’s lid to seal and allow steam buildup.
Step 12: Steam to Perfection – Cook on low heat for 45 minutes to 1 hour, letting the flavors meld. Once done, gently combine the layers to distribute the saffron color, serve, and enjoy.
Pro Tips
For the best Persian Green Bean Rice with Beef Chunks, be sure not to overcook the rice during the initial boil to maintain its texture. When layering the rice and meat mixture, press it down gently to compact. Saffron’s quality can greatly influence the dish’s aroma and color, so using freshly brewed saffron is highly recommended. Consider pairing this dish with yogurt or pickled vegetables for a traditional Persian dining experience.
Frequently Asked Questions
Yes, while beef is traditional, you can substitute it with lamb or chicken for different flavor profiles.
Saffron is unique, but turmeric offers a similar color. The flavor will differ, but it’s an acceptable substitute.
Store leftover Persian Green Bean Rice with Beef Chunks in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
