Loubia Polo

Screen Shot 2016-06-05 at 21.03.55

Loubia Polo

June 5, 2016

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Yields: 4


2 medium onion, chopped

2 tbsp. oil

250g ground beef

1 garlic cloves, finely chopped

3 tbsp. tomato paste

250 ml chopped tomato

1 tsp. turmeric powder

1 tsp. cinnamon powder

1 tsp. rose water

Pinch of saffron

1 tsp. sugar

Salt and pepper

250g green beans cut in 1 cm

1/2 cup water


2 cups basmati rice

3 tsp. salt

1 -2 potatoes, sliced thinly

3 tsp. Oil


1In a medium size saucepan over medium-high heat, fry onion in oil until translucent. Add meat, garlic, turmeric, cinnamon, salt and pepper and sauté for at least 3 to 5 minutes until the meat is browned. Add green beans, tomato paste, chopped tomato, rose water, sugar and saffron and water and leave to simmer on low heat for about 20 to 30 minutes.

2In a large pot boil water; add rice and 4 teaspoons of salt. Boil until rice is half cooked or al-dente; drain off and set side.

3Wipe clean the large pot, add 3 tablespoons oil and arrange the sliced potatoes in a circular layout at the base of the pot and fry without stirring on high heat for 3 to 5 minutes.

4Layer the rice and meat mixture alternately on the potato base. Wrap the pot's cover with a kitchen towel and cover pot. On low heat, cook rice for 20-25 minutes.

5Serve. Great with cucumber and yoghurt salad or salad Shirazi.

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