Loobia Polo Recipe | Persian Lamb and Green Bean Rice | igotitfrommymaman.com #persianfood #persianrecipes
Lamb Dishes,  Persian Classics,  Persian Rice

Loobia Polo – Persian Lamb and Green Bean Rice

Loobia Polo is (besides kabab) my absolute favourite dish! I know you heard me say this many times, “today’s dish is one of my faves…”. It is true, I have many favourite dishes. But if you’re asking for THE favourite, I promise you it’s Loobia Polo… (if you don’t have a bbq at hand)! No, jk, this delicious rice dish with tender lamb and green beans deserves to be my number one.

Every family has their own way of preparing Loobia Polo and most importantly their own preference on what it should be eaten with. Torshi, (pickled vegetables) are a popular side, as well as Salad Shirazi. If you ask me, delicious creamy yogurt is a must for the perfect Loobia Polo experience.

For this dish you first prepare the sauce for the rice, then parboil the rice and finally combine the two and let the rice absorb the tasty sauce while they’re steaming together over low heat. It takes a bit of time but not much effort at all. The preparation is simple and straight forward, all the magic happens while the food is cooking and you relax and wait, or spend time with your loved ones.

Loobia Polo Recipe | Persian Lamb and Green Bean Rice | igotitfrommymaman.com
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I also receive a commission for each order placed using the code, so this is a way for you to support not only Scarlet Saffron but also my blog, which allows me to spend more time developing recipes. Thank you for your support!

I recorded a video on how to make mouthwatering Loobia Polo, so if you prefer to cook along with the video, you can watch it below. I keep more of these videos coming, so make sure to subscribe to my channel. 😉

Ingredients (for 4 portions of Loobia Polo)

500g / 1.1 lbs lamb leg or shoulder

1/2 piece beef bone with marrow (optional)

400g / 2 cups basmati rice

360g / 2 cups green beans

1 medium onion

2 cloves garlic

4 tbsp tomato paste

6 tbsp vegetable oil

1 cinnamon stick

1 to 2 tsp cinnamon powder

1/2 tsp saffron

2 ice cubes to bloom the saffron (alternatively you can use a few tbsp hot water)

2 tsp turmeric

1/2 tsp black pepper

2 tbsp salt + more to taste

Time

Prep: 30 min

Cook: 2 h 45 min

Total: 3 h 15 min

Loobia Polo Recipe | Persian Lamb and Green Bean Rice | igotitfrommymaman.com #persianfood #persianrecipes

Method for cooking Loobia Polo

Prep the ingredients

Transfer the ice cubes into a glass. Sprinkle the saffron over them and set it aside for later.

Cut the lamb leg or shoulder into approx. 1 inch / 2.5cm large cubes.

Finely chop the onions and garlic.

Fry the lamb pieces in 3 tbsp hot vegetable oil until they are golden brown from each side.

Remove the meat from the pan, leaving the oil in.

Gently sauté the finely chopped onions in the same oil over low to medium temperature for about 5 minutes. Then add the chopped garlic and sauté them together for another 5 minutes.

Cook the sauce

Add the tomato paste and briefly fry it together with the onions and garlic. Then add 2 cups of freshly boiled water to it. Season with the turmeric, black pepper and salt. Also add the cinnamon stick.

Additionally I added a beef bone with marrow for extra flavour, but this is optional. Return the meat to the pan, put on the lid and let it simmer gently over low heat for about 2 h.

Wash the green beans and chop them into 1 inch / 2.5cm long pieces. Sauté them in 1 tbsp vegetable oil over medium heat until they are nicely browned.

Add the sautéed beans and the saffron water to the sauce once it has been simmering for 2 h. Let it simmer for another 20 minutes while you parboil the rice.

Parboil the rice

Wash the rice by moving it around in a bowl of water, draining it, adding fresh water, and repeating this process 4 to 5 times.

Bring water to boil in a large pan. Add 2 tbsp of salt.

Once the water is boiling add the rice to it and briefly stir to make sure it does not stick together.

After 3 to 7 minutes (depending on the rice you use) fish out a rice corn and either bite or cut through it. If the rice corn is soft on the outside and still firm in the centre, it means the rice is parboiled.

Drain the rice in a colander and rinse it thoroughly with cold water. This will interrupt the cooking process as well as wash off any excess salt.

Layer the rice and sauce

Add 1 to 2 tbsp of vegetable oil to a coated pat with lid. Also add a little bit of the sauce.

Now add a layer of parboiled rice. Add some more sauce, including a few chunks of meat, then sprinkle with cinnamon powder. Continue with a layer of rice and so on, until all the ingredients are used up, finishing with a layer of sauce and cinnamon powder.

Poke a few holes through the rice with the back of a wooden spoon. Heat the pan over medium temperature. Line the lid with a clean kitchen towel. As soon as steam rises from the rice, put the lid on.

Reduce the temperature to low and let the Loobia Polo steam for 45 min.

Your delicious Loobia Polo is now ready to serve! Serve it with refreshing Salad Shirazi, creamy yogurt and torshi (pickles). Be good and don’t fight over the tadig! 🙂 Enjoy!

Loobia Polo Recipe | Persian Lamb and Green Bean Rice | igotitfrommymaman.com #persianfood #persianrecipes

Loobia Polo Recipe | Persian Lamb and Green Bean Rice | igotitfrommymaman.com #persianfood #persianrecipes
5 from 3 votes
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Loobia Polo – Persian Lamb and Green Bean Rice

Course Main Course
Cuisine Persian
Keyword green beans, lamb, loobia polo, Rice, rice dish
Prep Time 30 minutes
Cook Time 2 hours 45 minutes
Servings 4 people
Author Hami

Ingredients

  • 1.1 lbs lamb leg (500g)
  • 1/2 piece beef bone with marrow (optional)
  • 2 cups basmati rice (400g)
  • 2 cups green beans (360g)
  • 1 medium onion
  • 2 cloves garlic
  • 4 tbsp tomato paste
  • 6 tbsp vegetable oil
  • 1 cinnamon stick
  • 2 tsp cinnamon powder
  • 1/2 tsp saffron
  • 2 ice cubes to bloom the saffron
  • 2.5 tsp turmeric
  • 1 tsp black pepper
  • 2 tbsp salt + more to taste

Instructions

Prep the ingredients

  1. Transfer the ice cubes into a glass. Sprinkle the saffron over them and set it aside for later.

  2. Cut the lamb leg or shoulder into approx. 1 inch / 2.5cm large cubes.

  3. Fry the lamb pieces in 3 tbsp hot vegetable oil until they are golden brown from each side. 

  4. Remove the meat from the pan, leaving the oil in. 

  5. Gently sauté the finely chopped onions in the same oil over low to medium temperature for about 5 minutes. Then add the chopped garlic and sauté them together for another 5 minutes.

Cook the sauce

  1. Add the tomato paste and briefly fry it together with the onions and garlic. Then add 2 cups of freshly boiled water to it. Season with the turmeric, black pepper and salt. Also add the cinnamon stick. 

  2. Additionally I added a beef bone with marrow for extra flavour, but this is optional. Return the meat to the pan, put on the lid and let it simmer gently over low heat for about 2 h.

  3. Wash the green beans and chop them into 1 inch / 2.5cm long pieces. Sauté them in 1 tbsp vegetable oil over medium heat until they are nicely browned.

  4. Add the sautéed beans and the saffron water to the sauce once it has been simmering for 2 h. Let it simmer for another 20 minutes while you parboil the rice. 

Parboil the rice

  1. Wash the rice by moving it around in a bowl of water, draining it, adding fresh water, and repeating this process 4 to 5 times.

  2. Bring water to boil in a large pan. Add 2 tbsp of salt.

  3. Once the water is boiling add the rice to it and briefly stir to make sure it does not stick together. 

  4. After 3 to 7 minutes (depending on the rice you use) fish out a rice corn and either bite or cut through it. If the rice corn is soft on the outside and still firm in the centre, it means the rice is parboiled. 

  5. Drain the rice in a colander and rinse it thoroughly with cold water. This will interrupt the cooking process as well as wash off any excess salt.

Layer the rice and sauce

  1. Add 1 to 2 tbsp of vegetable oil to a coated pat with lid. Also add a little bit of the sauce. 

  2. Now add a layer of parboiled rice. Add some more sauce, including a few chunks of meat, then sprinkle with cinnamon powder. Continue with a layer of rice and so on, until all the ingredients are used up, finishing with a layer of sauce and cinnamon powder.

  3. Poke a few holes through the rice with the back of a wooden spoon. Heat the pan over medium temperature. Line the lid with a clean kitchen towel. As soon as steam rises from the rice, put the lid on.

  4. Reduce the temperature to low and let the Loobia Polo steam for 45 min. 

  5. Your delicious Loobia Polo is now ready to serve! Serve it with refreshing Salad Shirazi, creamy yogurt and torshi(pickles). Be good and don’t fight over the tadig!  Enjoy!

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. 

I’d love to see your Loobia Polo! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

Wanna save this recipe for later? You can print out the printable version above or pin it to your recipe board.

Looking for more Persian recipes? Here are my Persian classics!

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Thanks for stopping by! Enjoy your meal!

10 Comments

  • Morgana

    This looks amazing and l want to try it this weekend…..can you please tell me how many cups of rice l need? It’s not posted!

    Thank you

  • Farzana Friars

    5 stars
    This is probably one of the best recipes I’ve tried in a long time. Well written, easy to follow instructions and the taste was absolutely amazing. It does take a long time so remember to start early.

    • Hami

      Hi Farzana, thank you for leaving such a brilliant review! I’m glad to hear that you enjoyed the recipe. 🙂

  • Mehrnaz

    5 stars
    I don’t really cook that often but this recipe tempted me to give it a shot. AND, it was magical!
    As a Persian, I have eaten and cooked Loobia Polo many many times with many many different recipes but this one was totally different that I’ve even sent it to my maman and told her to update hers for next time 😀
    Thank you so much Hami joon, I’m sure I’ll be using your all other recipes for anything I’ll cook in future, cause I trust them!

  • Mehrnaz

    5 stars
    I don’t really cook that often but this recipe tempted me to give it a shot. AND, it was magical!
    As a Persian, I have eaten and cooked Loobia Polo many many times with many many different recipes but this one was totally different that I’ve even sent it to my maman and told her to update hers for next time 😀
    Thank you so much Hami joon, I’m sure I’ll be using your all other recipes for anything I’ll cook in future, cause I trust them!

    • Hami

      Hi Mehrnaz joon,
      Thank you for your brilliant review! It made my day! I’m so glad that you enjoyed my Loobia Polo recipe. Please let me know anytime if you have any questions about my recipes. I’m always happy to help! 🙂

    • Hami

      Hi Natalie, thank you for your comment and brilliant rating! Sure, just let the beans defrost completely and then follow the same process. Let me know anytime if you have any more questions.

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