Lubiya Polo

Lubiya Polo

By Ariana

This month we will be serving up a variety of recipes based on the countries where some of our products are made. In this installment of our August Adventures recipes, I've decided to make a Persian/Afghani rice dish with lamb and green beans. I would suggest serving it with yogurt on the side for some extra fun. 

Ingredients:

• 2 cups  basmati rice
• 400 g stewing beef, cut into 1-inch pieces
• 400 g green beans, into 1 1/2-inch pieces
• 3/4 cup crushed tomatoes
• 1 medium onion, finely chopped
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon ground angelica
• 1/4 teaspoon cumin
• 1/4 teaspoon ground saffron
• thin bread (optional)
• 1/3 cup unsalted butter (more or less depends on your taste)
• canola oil
• salt and pepper

Method

1. Dissolve ground saffron in 2 tablespoons of boiling water and set aside.

2. Place the rice in a large bowl; pour lukewarm water, stir and pour off the water. Repeat four times until water runs clear. Then soak rice in salted (with 2 tablespoons salt) lukewarm water for at least one hour.

3. Meanwhile, prepare the green bean mixture: heat 2 tablespoons canola oil in a frying pan over medium heat. Add the green beans and sauté for 8-10 minutes. Set aside.

4. Heat 2 tablespoons canola oil in a pot over medium heat, add the onion and sauté for 6-7 minutes. Increase heat to medium-high; add the beef and sauté until no longer pink. Add turmeric and crushed tomatoes, mix well. Pour 1 3/4 cups water. Cover the pot and bring to a boil. Reduce heat to medium-low and simmer for 40 minutes or until beef is almost cooked. Then add the green beans, cinnamon, cumin, angelica, dissolved saffron, salt and pepper.

5. Cover the pot and cook until beef and green beans are cooked and sauce is thick, about 45 minutes, stirring occasionally. Set the green beans mixture aside.

6. Drain the soaked rice and set aside. Pour water in a large non-stick pot (until it is 3/4-full), add 1 tablespoon salt and bring to a boil over high heat. Add rice to the boiling water and cook uncovered until rice is a little tender (not quite tender) about 4 minutes, stirring once or twice. Remove from the stove; drain the rice in a colander.

7. Pour 3 tablespoons oil in the non-stick pot. Place a layer of thin bread in pot; it should cover the bottom of the pot.

8. Pour in half of the rice over the bread.

9. Then add half of the green beans mixture.

10. Add the remaining rice. Then top with the remaining green beans and mix a little. Try to make a nice mound in the middle. Using handle of a wooden spoon, make deep holes in rice.

11. Pour 1/4 cup water over the rice. Put the lid on and cook over medium-high heat until it begins to steam (about 4-5 minutes). Then wrap a kitchen towel around underside of the pot lid, making sure it is secured on top and away from heat. Reduce the heat to low and cook for approximately 30-40 minutes. Don't overcook, you don't want the rice to become too mushy.

12. When rice is ready, remove the pot from the heat. Wet a towel with cold water and place the pot on the wet towel for a few moments (it helps to release Tah-deeg from the bottom of pot). Melt the butter. Transfer the Lubia polo to a serving dish and pour the melted butter over the rice.