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RECIPE

Lubia polo
Lubia polo
Recipe By Sahar Lowe
Persian
Comfort
Lubia polo is a quick and easy to prepare dish and makes a delicious comfort food. It consists of layers of rice with a mixture of beef and French green beans. The ingredients are common kitchen staples readily available in your local supermarket.
Ingredients :
1medium onion diced
1 tsp cinnamon
1 tsp ground black pepper
1-2 tbsp olive oil (or vegetable oil as available)
1 crushed clove of garlic
1 tsp ground coriander seed
1 tsp turmeric
1 tsp sesame seed
2 cups basmati rice
½ glass water
1 medium potato sliced
Salt and pepper as desire
¼ tsp ground coriander seeds
25g margarine or butter
½ tsp ginger powder
2 tbsp tomato paste
1 tbsp good quality saffron powder dissolved in ¼ cup hot water

How To Make

Rinse the rice and soak in water with 2 tbsp of salt for at least for 30 mins then strain and put to one side. Instructions for sauce 1​-​In a medium-large frying pan heat 1 tbsp oil, add diced onion and sauté until translucent 2​-​Add beef mince, garlic and spices, sauté for 2-3 mins taking care not to burn the spices and garlic 3​-​Add chopped green beans to the pan and sauté for 3-5 mins 4​-​Add tomato paste and mix well with mince and green beans for 2-3 mins over a low heat 5​-​Add ½ cup hot water if you are using mince or 2 cup water for small cub beef to the mixture, cover the pan with lid and cook until the sauce thickens. Instruction for rice When the sauce is ready…… 1​-​In a medium pot pour 5-6 cups of water, bring to boil over high heat, add the strained rice and boil. After a few minutes when the rice grains are half cook, drain the rice 2​-​Put the pot back on a low to medium heat, add 1-2 tbsp oil, scatter sesame seeds on bottom of pot 3​-​Arrange potato slices in a single layer to cover bottom of pot 4​-​Assemble rice and sauce in a pyramid shape in alternating layers of rice and sauce over a medium heat using a slotted spoon 5​-​From above the rice scatter ¼ tsp cinnamon powder, ¼ tsp ground coriander seeds, and spread a few drops of dissolved saffron over the rice 6​-​Continue steps 4 and 5 until all rice and sauce are used up 7​-​Make 3 holes in the rice with the handle of a tablespoon to halfway down the pyramid to release the steam; add cold margarine or butter pieces to the top 8​-​Pour 25ml boiled water inside the pot around the outside of the rice pyramid 9​-​Lower the heat to medium-low, cover the lid with a clean tea towel. Steam the rice for 30 – 35 mins.