Lubia Polo

🛒 Ingredients

• Basmati Rice, dry 100 g · 350 kcal
• Lamb, lean, diced 150 g · 375 kcal
• Green Beans, fresh/frozen 120 g · 37 kcal
• Onion, diced 40 g · 16 kcal
• Tomato Paste 10 g · 8 kcal
• Vegetable Oil 15 g · 132 kcal
• Saffron, ground 0 g · 0 kcal
• Turmeric Powder 1 g · 3 kcal
• Cinnamon Powder 1 g · 1 kcal

👨‍🍳 Instructions

1. Rinse the basmati rice several times until the water runs clear; soak in salted water for at least 30 minutes, then drain.
2. In a large pot, bring water to a boil, add the soaked rice, and par-boil for 5-7 minutes until al dente; drain and set aside.
3. Heat vegetable oil in a separate pot, add diced onion and sauté until softened and golden.
4. Add diced lamb to the pot with onion, brown on all sides, then stir in tomato paste, turmeric, and cinnamon.
5. Pour in enough water or broth to cover the meat, bring to a simmer, add green beans, cover, and cook for 45-60 minutes until lamb is tender.
6. In a clean large pot, create a 'tahdig' by spreading a thin layer of vegetable oil at the bottom, optionally arranging some potato slices or flatbread.
7. Layer the par-boiled rice and the lamb-bean stew mixture alternately over the tahdig layer, creating a mound.
8. Create a few holes in the rice layers with the handle of a spoon for steam to escape, then pour a small amount of saffron-infused hot water over the rice.
9. Cover the pot tightly with a lid wrapped in a clean kitchen towel (damkoni method) and cook on low heat for 45-60 minutes, allowing the rice to steam and the tahdig to crisp.
10. Once cooked, gently invert the pot onto a large serving platter to reveal the crispy tahdig at the top; serve immediately.
11. Garnish with fresh herbs like dill or parsley, if desired, before serving.