PersianMedium · Hot
Loobia Polo: Green Bean and Beef Rice
Ground beef is cooked down with tomato and a thread of cinnamon until it becomes a dark, sweet-spiced ragù that clings to each green bean before being folded through the basmati layers. The rice steams over this fragrant mixture, drawing every note upward until the grains are heavy with it. This is the kind of dish that fills a kitchen with warmth long before anyone lifts the lid.
Prep
45 min
Cook
45 min
Rest
5 min
Total
1h 35m
Method
Building the Tahdig
1
Rinse basmati rice in several changes of cold water until water runs clear. Soak in salted water for 30 minutes, then drain thoroughly.
2
In a wide-bottomed pot, melt 3 tablespoons butter over medium heat. Add the drained rice and stir gently to coat each grain with butter. Toast for 2-3 minutes until the rice smells nutty and begins to shimmer.
The Meat and Bean Foundation
3
4
Add ground beef, breaking it apart with a wooden spoon. Cook until browned and no pink remains, about 7 minutes.
5
Stir in turmeric, black pepper, and minced garlic. Add diced tomato and cook until the tomato breaks down and melds into the meat, about 5 minutes more.
6
Add prepared green beans to the meat mixture. Toss to combine and cook briefly until the beans are bright green and slightly tender, about 3 minutes. Season with salt to taste and remove from heat.
Layering and Steaming
7
Pour 2 cups water into the pot with the toasted rice. Bring to a gentle boil, then reduce heat to low.
8
Spoon the meat and bean mixture over the rice in an even layer, but do not stir it in—let it rest upon the rice like a quilt.
9
Drape a clean kitchen towel over the pot opening, then cover with the lid. The cloth absorbs steam and returns moisture to the rice. Steam over very low heat for 45 minutes, until the rice is tender and the bottom has formed a golden tahdig crust.
10
Meanwhile, crush saffron threads and steep in 3 tablespoons of hot water. Allow the saffron to bloom for 10 minutes until the water becomes a warm amber-gold.
The Unmolding
11
Remove the pot from heat. Let it rest, covered, for 5 minutes—this is not merely waiting, it is letting the rice settle into itself.
13
To serve, place a large plate over the pot and invert in one confident motion. Lift the pot to reveal the golden tahdig crust shining like a medal. Serve immediately, scooping portions to ensure each plate receives a share of the crust.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -1
Calories
760
per serving
Source of protein · 36gLow sugar · 4g
Protein
36g
Carbs
83g
Fat
31g
Sat. fat
14g
Fiber
5g
Sugar
4g
Sodium
642mg
Gluten FreeDairy PresentHeart ConsciousDiabetes FriendlyHigh Protein TargetNutrient Dense
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
11
per serving
ECarbonBEU all-round· carbon sets the grade
Water
1.6m³
Land
253Pt
Runoff
0.2g P
Ground Beef drives 94% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
2
Sour
1
Bitter
5
Spicy
Textures
CrispyTenderFluffySilky
Aromas
SaffronNuttyHerbalEarthyMeaty
Kitchen Equipment
Primary Tool
StockpotCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Ground beef must reach an internal temperature of 160°F (71°C) to eliminate harmful bacteria. Verify with a meat thermometer during cooking.
Cross Contamination
Use separate cutting boards and utensils for raw ground beef. Avoid letting raw meat contact other ingredients, especially the rice which will be served without further cooking.
Storage
Refrigerate leftover Loobia Polo within 2 hours of cooking. Reheat to165°F (74°C) before consuming. Store for up to 3-4 days in airtight container.
High Risk Population
This dish contains dairy (butter). For individuals with lactose intolerance or milk allergies, consider using dairy-free alternatives or omitting butter entirely.
Allergen Warning
Butter is used in three stages: toasting the rice, cooking the meat-bean mixture, and finishing. Confirm all butter sources are free from cross-contact with other allergens.
Handling
Saffron threads should be steeped in hot water for at least 10 minutes to fully bloom and release flavor compounds. Crushed saffron releases more color and aroma.
Pro Tips
Technique
Let your saffron bloom in hot water for at least 10 minutes before using it. This is not a step to rush — the warmth opens the threads and releases their full golden perfume into the water, so that when you drizzle it over the finished rice, it paints each grain with sunset.
Substitution
If butter beans are not available, kidney beans hold their shape beautifully through the steaming and absorb the spiced tomato sauce wonderfully. Both are traditional in regional variations of this beloved polo.
From the chef
Loobia Polo fills a kitchen with warmth long before anyone lifts the lid — layers of fragrant basmati interwoven with turmeric-seasoned beef and bright green beans, steaming slowly until every grain is heavy with the stew beneath it. The rice is never hurried: soaked, toasted in butter, then wrapped in a kitchen towel so the steam circles back into each grain rather than escaping. A finishing bloom of saffron water drizzled over the surface carries its amber light down through the layers. The golden tahdig crust that forms beneath is your reward for that quiet, patient attention.
TagsPersianRice DishTahdigSaffronGround BeefGreen BeansFamily MealTraditionalOne PotTurmeric
AllergensMilk
Source: generated · May 30, 2026