Lubia Polo is a one-pot Persian dish with rice, ground beef, green beans, tomato sauce, and curry spices. You will need a nonstick pan so you can invert the dish onto a serving platter and preserve its crisp rice crust--the tah digh.

Trina
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick pan (one that has a lid) over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in onion and jalapeno, and cook until tender. Season with curry powder; stir in chicken broth and tomato sauce. Bring to a boil, and stir in green beans. Reduce heat to medium and simmer until beans are tender, about 15 minutes.

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  • Stir in rice, and cover the pan. Cook on medium heat for 10 to 15 minutes, or until much of the liquid is absorbed. (Be careful not to overcook rice at this point or the dish will be mushy; the rice should be firm.) Transfer everything in the pan to a bowl or heatproof container, and return pot to the stove.

  • Heat the oil in the nonstick pan over medium heat. Carefully dump the cooked rice mixture back into the pan. Wrap a clean dish towel around the inside of the pot's lid (the ends of the dish towel will be folded over the edges on top of the lid,) and put the lid on the pot. Cook over medium-low heat for 35 minutes, without uncovering or stirring. Remove lid and place a tray on top of the pot, then carefully flip it over. The rice will hold the shape of the pot and have a nice crust on top called 'tah digh.'

Nutrition Facts

676.2 calories; 22.1 g protein; 84.8 g carbohydrates; 64.3 mg cholesterol; 272.1 mg sodium. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/22/2008
My Mother-in-law taught me how to Loobia Polow they way her Iranian mother-in-law taught her in Iran! She does not put jalapeno or curry powder in it. She does add to it turmeric and a little cinnamon to the meat while it is cooking. My 4-year-old loves this so much that I can get him to clean up his room in five minutes flat if I bribe him with Stumboli Kaplow (how he says the name of this dish!)!! Read More
(67)

Most helpful critical review

Rating: 1 stars
04/22/2015
Sorry but as a persian this seems more like a arab, indian with a hint of mexican recipe than anything else. ground beef=wrong curry=wrong jalapeno=wrong and did i hear you say BROTH? although it may be good for the untrained persian the real deal recipe is so comforting that you can eat it over and over and over! Stew meat, beef - Fry meat in 2 tbl of oil until browned(season with salt and pepper (turmeric as well). (Drain excess oil) Return meat to pan, add one can of tomato sauce. You can caramelize 1 onion in another pan and add to meat. Simmer on medium/low until tender. Add water if needed as it simmers to keep it from drying up. Last 5 minutes, add 2 cans of green beans. (drained) Rice - Boil rice, up to 5 minutes. (do not cook rice all the way. Semi crunchy still) Remove and rinse. Add 4 tbl oil and 2 tbl of butter in a pot large enough for rice and meat until butter melts..(med/high) Add 1/3 of rice. 1/3 of sauce, ever so lightly combine, rolling it. Repeat 2 more times. Cook on med/high for 7-10min uncovered. Cover with lid (wrap lid with kitchen towel or few sheets of paper towels. Cook for additional 40 min. ( this will crisp the bottom of the rice. (Ta dihg) Get a large enough plate, place on top of pan and flip it. This will look like an upside cake. Serve with plain yogurt mixed with chopped cucumbers and some garlic and or dill weed. Serve it up! Read More
(28)
44 Ratings
  • 5 star values: 17
  • 4 star values: 16
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
09/22/2008
My Mother-in-law taught me how to Loobia Polow they way her Iranian mother-in-law taught her in Iran! She does not put jalapeno or curry powder in it. She does add to it turmeric and a little cinnamon to the meat while it is cooking. My 4-year-old loves this so much that I can get him to clean up his room in five minutes flat if I bribe him with Stumboli Kaplow (how he says the name of this dish!)!! Read More
(67)
Rating: 5 stars
06/04/2003
A way to avoid the fried rice on the bottom is to put thin slices of potato on the bottom. The potatoes come out crispy and are a nice extra with this dish. My mother always did this and we all fought over the potatoes. Read More
(31)
Rating: 1 stars
04/22/2015
Sorry but as a persian this seems more like a arab, indian with a hint of mexican recipe than anything else. ground beef=wrong curry=wrong jalapeno=wrong and did i hear you say BROTH? although it may be good for the untrained persian the real deal recipe is so comforting that you can eat it over and over and over! Stew meat, beef - Fry meat in 2 tbl of oil until browned(season with salt and pepper (turmeric as well). (Drain excess oil) Return meat to pan, add one can of tomato sauce. You can caramelize 1 onion in another pan and add to meat. Simmer on medium/low until tender. Add water if needed as it simmers to keep it from drying up. Last 5 minutes, add 2 cans of green beans. (drained) Rice - Boil rice, up to 5 minutes. (do not cook rice all the way. Semi crunchy still) Remove and rinse. Add 4 tbl oil and 2 tbl of butter in a pot large enough for rice and meat until butter melts..(med/high) Add 1/3 of rice. 1/3 of sauce, ever so lightly combine, rolling it. Repeat 2 more times. Cook on med/high for 7-10min uncovered. Cover with lid (wrap lid with kitchen towel or few sheets of paper towels. Cook for additional 40 min. ( this will crisp the bottom of the rice. (Ta dihg) Get a large enough plate, place on top of pan and flip it. This will look like an upside cake. Serve with plain yogurt mixed with chopped cucumbers and some garlic and or dill weed. Serve it up! Read More
(28)
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Rating: 3 stars
01/21/2004
Although I enjoyed this dish, I still prefer the traditional way that my mother makes it and that is with turmeric and not curry. Try it and see what you prefer! Read More
(22)
Rating: 3 stars
12/27/2003
i fry beans with a little cooking oil and make a dry casserol with meat and fresh fried tomatoes then cook the rice in a large pot of boiling water not completely tender then drain the rice and pour rice into a large skillet with a small amount of cooking oil at the bottom.pour rice and the casserole layer by layer.let it steam with the lid wrapped in a towel on top of skillet.steam it on a low heat for about 40 minutes.nice food!! Read More
(14)
Rating: 4 stars
08/20/2009
This is a great recipe for an easy and delicious Persian meal. My only suggestions for making this more authentic and closer to the original recipe: Skip the jalapeno peppers replace the curry with turmeric and add saffron too. Read More
(13)
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Rating: 5 stars
06/20/2008
Excellent winter warmer and family staple meal! I'm a lazy cook: here's how I tweaked it to be even easier! Instead of jalapenos I used 1/2 fresh green beans and 1/2 chopped bell pepper (red is yummy). Lazy cook alert! Instead of using a pot on the stove whack the mixture (after rice has barely absorbed the liquid) into your electric RICE COOKER hit the start button and leave it alone! If your cooker is non-stick like mine the 'rice cake' will pop out in perfect shape when you're ready for dinner! An excellent one-pot meal! Read More
(11)
Rating: 5 stars
12/16/2002
I love rice and this was a delicious treat! I left out teh meat but used everthing else. The curry and jalapenos are what gives this dish a real kick in the butt! Thanks Read More
(8)
Rating: 5 stars
08/15/2004
This was a lot of fun to make and really delicious. Like everyone here I made some adjustments: first I used half the rice beans and meat. Then I doubled the amount of onion added 4 cloves of minced garlic and used for spices 1 T turmeric 1 t cinnamon 1 t curry powder 1 t cumin seed 1/2 t cayenne. I also used Morningstar Farms burger crumbles and brown basmati rice and used 2 cups of broth and because of the longer rice cooking stage:40 skipped the first cooking of the beans by just tossing the rice in with the beans. This nicely filled and nicely stuck to my Calphalon everyday pan but the crust was easy to scrape out and put on top of the rice and tasted just as good. The crust was declared a delicacy! This dish wins! Read More
(7)