Lubia Polou is a complete meal in itself with the tangy taste of limes and the sweetness of cinnamon. Completely gluten-free and a great meal for kids. You can make it with lamb or minced lamb or beef, which ever you prefer but this recipe uses minced beef. Simply replace with the meat of your choice.
Lubia Polou is ideal for lunch or dinner and is a balanced ‘hot’ and ‘cold’ dish. I wish I could capture the smell in my kitchen right now, package it up and sell it!
- 400 gr’s minced beef ( or small cubes of lamb or minced lamb)
- 4 Cups of basmati rice
- 1 large onion chopped
- 2 cloves of garlic chopped
- 1 packet of fresh green beans ( you can used tinned or frozen ) cut into inch length
- 1 tin of tomatoes
- 1 teaspoon of advieh
- 1 teaspoon of cinnamon
- 1 teaspoon of ground lime powder or 2 tablespoons of lime juice.
- Salt and pepper to taste.
- 1 small cup of liquid saffron
- A little vegetable oil
~To make the taadig~
- 4 good tablespoons of natural yoghurt
- 1 teaspoon of saffron liquid
- 4 tablespoons of vegetable oil
- Thoroughly wash and re soak the rice in salted water for at least 2 hours beforehand.
- Rinse and leave to drain.
- Put a little oil in a fry pan and begin to brown the onion.
- When becoming a little golden, add the mince and garlic, salt and pepper and continue to fry until brown.
- Add the green beans, tomatoes, cinnamon, 3/4 spoon of advieh, lime powder and a cup of water. Mix well.
- Bring to the boil, cover and turn down the heat. Allow to simmer for about 30 mins or until the green beans are soft. You may need to add a little more water depending upon your heat setting.
- Meanwhile boil up a large pan of water and add 1-2 teaspoons of salt according to your taste.
- When boiling, add the rice and leave to bubble away for a few minutes until the rice has expanded and is soft to bite.
- Remove from the heat, drain and rinse in tepid water. Put the side to continue draining.
- Now prepare to make the taadig and bring it all together ~ Your meat should be almost cooked. Your rice is standing by!
- Take 4 tablespoons of yoghurt and add 1/2 teaspoon of liquid saffron and 3 tablespoons of rice. Mix well.
- In a large pan, add 4 tablespoons of vegetable oil and heat.
- Add the rice and yoghurt mix. It should sizzle a little.
- Add a layer of rice, then a layer of meat and finally another layer of rice.
- Sprinkle the last of the advieh, a touch of cinnamon and either a little butter or ghee.
- Cover with a padded lid ( a lid securely wrapped in a tea towel) this finishes the cooking process and prevents condensation from dripping back onto the rice.
- About 1/2 hour before serving pour on remaining the liquid saffron, cover and leave to cook on a low heat for about 40 mins.
- Spoon the rice onto your serving dish, and serve the taadig on a separate dish.
Serve with a fresh salad, a dish of sabzi khordan and naan or flat bread like pitta.
~Nooshi Joonet~ Love life, eat well and cook Persian~