Loobia Polo

Loobia polo is an Iranian (Persian), rice pilaf made with beef and green beans.  The cooking technique is shared with the technique used for Persian rice, which is actually more similar to Biryani than pilaf (pulao).  I believe the Persian technique actually pre-dates Biryani (though it does have it's oirigin in pulao).

Ultimately you can just think of this as yet another tasty way to cook basmati rice.

As a side note, it's not required to use potatoes when making loobia polo or persian rice.  However for loobia polo I do think it helps to make cleanup easy so I recommend it.  If you don't have potatoes on hand, maybe you can use a little extra rice and create a large bottom layer.  This way you will have enough buffer to prevent the meat sauce from sticking to the bottom.  Also instead of having fried potatoes, you will have more tahdig (crispy rice).

--prep--
2 cups of rice, rinsed, soaked with 1 tsp salt and a dash of EVOO
1 lb green beans, rinsed, chopped, put into a small pot, with 1/2 tsp salt
1 medium onion, minced
4 cloves of garlic (optional)
1 medium or large potato, cut into slices
1 lb ground beef (85 to 90 percent lean, reduce oil if using more fat)
4 Tbsp tomato paste
get out spices
boil water in a kettle

--cooking--
pour boiling water over green beans, burner to medium-high to prevent boil over
cover

heat sunflower oil in wok, or medium sautee pan
add minced onions (and garlic if using), and fry until golden

parboil rice (80-90 percent done), hold in strainer covered when finished

once onions are golden, add ground beef, and a pinch of salt
fry beef until browned and it's starting to sear up, and reduce heat to low

when green beans are done, strain some of the water into a bowl for the sauce

add green beans
stir
season with:
4 Tbsp tomato paste
1.5 tsp paprika
1/2 tsp RCP or to taste
1 tsp salt or to taste
3 tsp tumeric powder
1 tsp cinnamon powder
1/2 tsp cumin powder (optional)
1/2 tsp garam masala powder (optional)
some fresh ground nutmeg (optional)
stir
add green bean water as needed (around 1/2 cup)

simmer it for awhile until everything is well combined and aromatic
add more water as required to properly mix spices

cover the bottom of a pot with thin layer of EVOO
put in the potato slices
layer rice -> beef mixture -> rice ... ect
mix up the top layer or two since the sauce won't automatically drip into it like on the bottom
pour thin layer of EVOO on top (1~2 Tbsp)
put the pot 2 notches above low
cover with a paper towl, and put a lid on it (pressure cooker)
cook for 30 minutes and serve with the potatoes on the side


Everything going at once in this picture... rice just finished.

I hold the rice like this.  If it does dry out some, just add a little water later.

Mixing everything together in the pan.

Preparing the pot.

I make the bottom layer a little bigger than the rest.

Mixing together the top layer.

Paper towel will prevent water from dripping back in and creating soggy rice.

I'm using a pressure cooker but the seal is removed.

All done!

Time to eat :)  I served with a side of carrots and olives.