published May 31, 2021, updated Aug 28, 2024 I think of this Iranian lubia polo recipe in three parts: the saffron rice, the tomato-y meat and green bean mixture, and the layering of the two. There is also potatoes laying the foundation for the tahdig that will give your Persian green bean rice an amazing, crunchy texture. Acidity, warm and earthy spices, bulky meat and potatoes, tender green beans — there are too many highlights to list here. Read on to learn more about what makes this dish truly special! Lubia is a meal all in one, but if you want to serve some sides with it, I recommend a fresh shirazi salad. It’s also nice to top it with something creamy (labneh, Greek yogurt, etc.) and serve with bread such as lavash or simit.
Recommended Tools
Large Pot – Select a pot with a lid that’s large enough to hold all of the ingredients in this lubia polo recipe. Large Skillet – For browning the meat, onions, and garlic.
Storing and Reheating
Leftovers can be refrigerated for up to 4 days in an airtight container. To reheat, sprinkle with a bit of water, cover, and microwave for a few minutes until warmed through. You can also return to a pan, add a few tablespoons of water, and warm on a low temperature.
Rice – A long grain rice (I use basmati). Potatoes – Any potato is fine — Russet and Yukon Gold are most common. The most important thing is that the slices are no more than ½ thick. Green Beans – Fresh are preferred here. Ground Protein – You can make lubia polo with beef, lamb, or a combination of the two. The meat is seasoned with salt, pepper, and: Advieh Seasoning – A Persian spice mix that’s sweet, bold, and savory. Curry powder is the best substitute. Cayenne Pepper – Substitute with chili powder, red pepper flakes, or — for a milder flavor — paprika. Cinnamon – A warm, sweet, and earthy spice. Substitute with nutmeg, allspice, or clove. Cumin – Another warm spice with more of a citrusy, nutty taste. Substitute with ground coriander if necessary. Saffron – This sweet, floral ingredient becomes even sweeter when it’s cooked. It also becomes beautifully earthy, so it’s outstanding in complex savory dishes like lubia.
Lubia is also super freezer friendly! I like to freeze it in individual portions for easy meal prep. It will keep for up to 3 months. Love this recipe? Share it with the world on Pinterest.
