Omiebox Lubia Polo (Persian Green Bean Rice)

Lubia Polo (Persian Green Bean Rice) Written by: Aida ( @artinlunchbox )

Contents:

• 4 cups fresh green beans (150 g) cut into 2.5 cm pieces
• 1 pound boiled beef or lamb (450 grams), cubed, approximately 1 inch (2.5 cm) pieces
• 1 onion, diced
• 6 tablespoons tomato paste
• 1 teaspoon turmeric
• Salt, pepper, oil

Rice

• 2 cups basmati rice (370 grams), soaked for an hour or overnight
• 2 tablespoons of salt, for boiling and rinsing the rice
• 2 tablespoons oil

Directions:

1. Add 2 tablespoons of oil to a large skillet and sauté the onion over medium heat for about 10 minutes. Add the turmeric and sauté for a few more minutes. Remove the onions from the skillet and place in a medium bowl.
2. Add 2 more tablespoons of oil and sauté the green beans over medium heat for about 10 minutes. Stir frequently. Remove from pan and add to bowl with sautéed onions.
3. Add 2 tablespoons of oil to the same pan and sauté the large piece of beef over high heat for about 5 minutes. Reduce the heat, cover and cook the beef in its own juices for about 20 minutes.
   
4. Return the onion and green bean mixture to the pot, add salt, pepper and tomato paste and cook for 2 minutes until the paste is well integrated with the food.
   
5. While the soup is cooking, wash the soaked rice a few times and boil 8 cups of water and 2 tablespoons of salt.
   
6. Add the washed rice and boil on high heat with the lid open for about 5-7 minutes. The rice should still have some texture and density.
7. Place the rice in a large colander and set aside until you prepare the pot.
8. Melt 2 tablespoons of oil in a non-stick pan and place sliced ​​potatoes in the bottom. This will be crispy potato Tahdig!
9. Start by layering 1/3 of the partially cooked rice and 1/3 of the green bean mixture in the pot and repeat until all the rice and green beans are layered in the pot. Gently stir the rice and bean mixture to make a more even mixture.
10. Cover the lid with a clean towel and place it on top of the pot. Allow the rice to steam for about 45 minutes on medium-low to medium heat.
11. Remove the pot from the stove and let it rest for 5 minutes.
12. Place a large tray or serving plate over the pan and carefully and quickly turn the rice over.
    
13. Put a piece of butter on the pilaf and serve with yoghurt.