Loobia Polow: Rice With Green Beans

Photo: Bita

Ingredients

2 cups basmati rice (soaked in 4 cups of warm water and some salt,<

1 pound fresh green beans cut into equal sized pieces

1 pound meat cut in ½ inch cubes or ground beef

1 large onion, chopped

1/2 cup oil- better to use butter or canola, stay away from olive oi

1 can of diced tomatoes-all juices removed or

1 tablespoon tomato paste

1 Juice of lime

1/2 teaspoon ground cinnamon

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon turmeric

1 teaspoon advieh (Persian spice mix-found at Iranian Specialty Stores)

2 tablespoons plain yoghurt

1/2 teaspoon saffron powder (either ground in a mortar and pestle with a bit of sugar or in a

Preparation

Loobia Mixture:

Sauté your onions and meat in a bit of oil until brown.

Add drained tomatoes, green beans, cinnamon, turmeric, lime juice, salt, and pepper.

Cover and simmer for about an hour on low heat.

Boil water in a nonstick pot.

Pour the drained rice in.

Boil for 5-6 minutes on high heat.

Take out a few grains and pinch between your thumb and forefinger. If it snaps easily, drain the rice into a colander that has been placed in the sink.

Tah-dig:

In a bowl, mix the yogurt, a couple of drops of the saffron water, a pinch of salt & pepper, and 5-10 tablespoons of the just drained rice.

Mix well.

Putting it all together:

In the same pot that you cooked the rice in, pour in your canola oil (or butter) and a couple tablespoons of water.

Spread out the tah-dig mixture carefully in the pot.

Start layering the basmati, Loobia mixture, and advieh. Two spatulas rice, a sprinkle of advieh and two spatulas mixture, continue until you have created a mound inside your pot.

With the spatula handle, poke three holes in the rice.

Pour the remaining saffron water along with a few glugs of oil on top.

Place a couple of kitchen paper towels underneath the lid so that steam does not escape.

Cook for 1 hour on low heat.

Let it cool for 5 minutes without taking the lid off.

Start taking one spatula full at a time and placing them in a serving dish.

Detach the tah-dig with a wooden spatula and serve it in its own dish.

Great served with mast-o-khiar or salad shirazi.

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About

Mundane, it is not. It intertwines green beans, meat, turmeric, tomatoes, and many more ingredients with basmati rice. Infused with a dusting of pulverized saffron, lovingly ground up in a mortar and pestle. In the same pot, you have the tah-dig, the bottom of the pot crust that builds from the basmati, and all of the mixed ingredients’ juices to become the crowning glory of all Persian rice meals. I have had many friends look at me very oddly when I have offered them the crust at the bottom of the pot, I am sure they wanted to head for the door, however, after just one bite, they were bitten!