There are few things more comforting than a pot of Persian rice flipped to reveal a golden, crispy tahdig. In my family, lubiya polo was always a favorite — layers of fluffy basmati rice, tender beef, and green beans cooked with cinnamon, turmeric, and tomato. It’s hearty, fragrant, and always served with that irresistible crunchy crust at the bottom of the pot.
I’ll let you in on a little secret: I never flip the tahdig myself. That’s my husband’s job — and honestly, it makes the big reveal even more fun. This dish, sometimes called lubia polo or lubiya polo, is a classic Persian green bean rice that’s perfect for Shabbat, holidays, or any night you want a little extra comfort at the table.
In this post, I’ll walk you through how to make lubiya polo step by step, from par-cooking the rice to layering the spiced meat and beans, and of course, how to get that perfect golden tahdig.
Lubiya Polo Recipe – Persian Green Bean Rice with Crispy Tahdig
Equipment
- non-stick pot
Ingredients
- 2 cups basmati rice
- kosher salt
- 1/4 cup olive oil
- 1 large onion diced
- 2 tbsp tomato paste
- 1 tsp turmeric
- 1 tbsp cinnamon
- 1.5 lb ground beef
- 1 lb green beans cut into 1 in pieces
- 2 tbsp neutral oil
Instructions
- Place the rice in a medium bowl and fill it with cold water. Wash the rice by swirling your hands through, then drain. Repeat until the water runs clear, 4-5 times. Cover the rice with cold water, add 2 tbsp of salt and set soak for at least half an hour.
- Drain your rice. Fill your rice pot about 2/3 of the way full with water and bring to a boil. Add 3 tbsp of salt and the rice. Bring the water to a boil and watch over it carefully. Allow the rice to boil for about 5 minutes until the grain is tender but still has a bite to it on the inside. Drain the rice immediately and rinse with cold water. Set aside to drain completely. Wash and dry your rice pot to remove starches.
- In a large enameled pot over medium low heat, add olive oil and onions and let cook until softened, about 10 minutes. Add in tomato paste and cook until the color turns about 5 minutes. Add in spices and mix around.
- Turn the heat up to medium, add in ground beef and season well with salt. Let the meat sear for a couple minutes on each side before turning with a spatula. Repeat this process 4 or 5 times so that most of the meat has some seared bits on them.
- Add in green beans and season with more salt. Mix the meat and beans together with a spatula and cook uncovered for about five minutes, turning often. Cover the pot, turn the heat down to low and allow the mixture to cook for another 25 minutes. Let cool slightly.
- Set the rice pot over medium heat. Add 2 tbsps of neutral oil to the pot. As soon as the oil starts to sizzle, add in enough rice to cover the bottom of the pot in a thin layer. Pat down the rice, and layer with meat mixture and rice until you are finished with both.
- Turn the heat to high, cover and cook for 8 minutes to allow the tahdig to set.
- Lift the lid and wrap it in a kitchen towel to catch the condensation. Make sure it is secured so that it doesn't catch fire, place it firmly back on the pot. Turn the heat all the way down to low and let the rice steam for 45 minutes.
- To serve, place a large platter over the pot, and in one quick motion flip the pot over onto the platter. Carefully remove the pot and you should have a beautiful golden tahdig. Enjoy immediately.