The historical trail
Iranica places green-bean rice among Iranian mixed-rice dishes. Its Beans entry also records a dill-containing version, illustrating that one name can cover differing preparations.
Persian mixed rice with beef
لوبیاپلو
Loobia Polo
Steamed rice layered with tender beef, green beans, and tomato, over golden potato tahdig
Small cubes of beef simmer until tender before meeting green beans and a concentrated tomato sauce. The reduced filling is layered with firm-centered parboiled rice, a restrained touch of cinnamon, and saffron, then steamed until the grains are separate and the potato base is golden.
- Prep
- 30 minutes
- Cook
- 2 hours 45 minutes
- Total
- 3 hours 15 minutes
- Serves
- 6 servings
- Difficulty
- Intermediate
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Across time and place
History & origin
Loobia polo here means green-bean rice, not rice with dried beans. Household versions differ in meat cut and seasoning; this tomato-based version has no dill, so the green beans and gentle cinnamon remain distinct.
Across Iran
The marker indicates a broad Iranian culinary tradition—not a proven point of invention.
Place and tradition
Iranica's Qajar cuisine survey connects the dish's development with the arrival of newer ingredients such as green beans and tomatoes. That is historical context, not a precise birth date.
Before you begin
Ingredients
Every ingredient includes U.S. and metric quantities, buying guidance, preparation, and a practical substitution.
01Aged basmati rice2 cups / 400 g
Why it mattersLong grains keep their identity among the tomato-coated filling.
ChooseChoose aged white rice with few broken grains.
PrepareRinse gently and soak in cool water for 30 minutes; drain before boiling.
SubstituteIranian aromatic white rice works; test the grain rather than keeping the same boiling time.
AllergenNaturally gluten-free; check cross-contact when relevant.
02Boneless beef chuck1 lb 2 oz / 500 g
Why it mattersSlow cooking softens this braising cut before the rice is added.
ChooseLook for moderate marbling and no large hard fat seams.
PreparePat dry without washing, trim hard fat, and cut into 1/2-inch (1.5 cm) cubes.
SubstituteLamb shoulder can replace it by weight; simmer until tender before layering.
AllergenNo common major allergen in plain meat.
03Fresh green beans14 oz; about 3 1/2 cups cut / 400 g
Why it mattersGreen bean pods give this polo its defining texture and flavor.
ChooseChoose slender, crisp pods without tough strings or large bulging seeds.
PrepareWash, dry, trim both ends, and cut into 3/4-inch (2 cm) pieces.
SubstituteUse unsauced frozen cut green beans; cook off their extra moisture before layering.
AllergenGreen beans are legumes; consider individual bean allergy.
04Yellow onion1 large / 200 g
Why it mattersOnion builds the savory, lightly sweet sauce base.
ChooseChoose a firm dry onion without sprouts.
PreparePeel and finely dice for even softening.
SubstituteWhite onion works in the same weight.
AllergenIndividual allium sensitivity is possible.
05Tomato paste3 tbsp / 48 g
Why it mattersPaste supplies concentrated color without flooding the rice with water.
ChooseChoose plain paste without added sugar or herbs.
PrepareStir into the onion and beef briefly before adding water.
SubstituteDouble-concentrated paste may need slightly less; dilute and taste the sauce.
AllergenCheck flavored brands for added allergens.
06Roma tomatoes2 medium / 200 g
Why it mattersFresh tomato adds brightness to the concentrated paste.
ChooseUse ripe red tomatoes, not hard unripe ones.
PrepareWash, remove the hard cores, and finely dice.
SubstituteUse the same weight of plain canned crushed tomatoes.
AllergenNo common major allergen; check canned additives.
07Potato1 medium / 200 g
Why it mattersThin potato slices form a protective, golden tahdig layer.
ChooseChoose a firm potato without green areas or sprouts.
PreparePeel, slice 1/8 inch (3 mm) thick, rinse, and dry thoroughly.
SubstituteFor plain rice tahdig, omit potato and use 1 cup of the parboiled rice as the base.
AllergenPlain potato has no common major allergen.
08Neutral oil6 tbsp, divided / 90 mL
Why it mattersOil browns the filling and crisps the potato base.
ChooseChoose fresh neutral oil suitable for sautéing.
PrepareAllocate 2 tbsp (30 mL) to beef, 1 tbsp (15 mL) to beans, 2 tbsp (30 mL) to tahdig, and 1 tbsp (15 mL) over rice.
SubstituteA mild olive oil can replace it; butter changes browning and adds milk.
AllergenSelect an oil compatible with diners' allergies.
09Ground turmeric1 tsp / 3 g
Why it mattersTurmeric gives the beef base earthy warmth.
ChooseChoose fragrant, unsalted ground turmeric.
PrepareAdd after browning the beef and stir briefly.
SubstituteOmit if needed; curry powder changes the dish.
AllergenCheck spice cross-contact if needed.
10Ground cinnamon1/2 tsp / 1 g
Why it mattersA measured touch gives the filling a warm aroma.
ChooseUse fresh cinnamon without added sugar.
PrepareStir into the reduced filling just before layering.
SubstituteReduce to 1/4 tsp or omit for a simpler tomato flavor.
AllergenPlain cinnamon has no common major allergen.
11Saffron threads1/4 tsp / 0.2 g
Why it mattersSaffron perfumes the final rice rather than overpowering the filling.
ChooseChoose deep-red threads from a trusted source.
PrepareGrind and steep in 2 tbsp (30 mL) hot water for 10 minutes.
SubstituteOmit if unavailable; food coloring is not a flavor substitute.
AllergenCheck packaged blends for additives.
12Fine salt5 tsp, divided; most drains away / 30 g
Why it mattersThe beef sauce and rice cooking water are seasoned separately.
ChooseUse fine salt or match the weight for other types.
PrepareUse 1 tsp (6 g) for the filling and 4 tsp (24 g) in the rice boiling water.
SubstituteReduce to taste; the stated amount is not the amount remaining in the food.
AllergenPlain salt has no common major allergen.
13Black pepper1/2 tsp / 1 g
Why it mattersPepper balances the tomato and beef.
ChooseFreshly grind if possible.
PrepareAdd with the turmeric.
SubstituteReduce or omit for a milder dish.
AllergenCheck spice blends if using them.
14Water2 cups for beef; 10 cups for boiling rice; 2 tbsp for saffron / 480 mL for beef; 2.4 L for rice; 30 mL for saffron
Why it mattersBeef needs moist cooking, while the rice boiling water is drained away.
ChooseUse potable water.
PrepareKeep a little extra hot water available if the beef needs longer.
SubstituteUnsalted stock may replace beef-cooking water but changes the flavor.
AllergenWater has no allergen; stock may contain celery, wheat, milk, or soy.
Step by step
Method
Equipment
- Heavy lidded saucepan for beef and a wide skillet
- Large boiling pot, fine colander, and 9-inch (23 cm) nonstick rice pot
- Clean lid cloth secured away from the burner
- Knife, separate meat board, slotted spoon, and food thermometer
- 01
Prepare the filling ingredients
Cut the dry beef into even 1/2-inch (1.5 cm) cubes. Dice the onion and tomatoes. Wash, dry, trim, and cut the green beans into 3/4-inch (2 cm) lengths. Keep vegetables and their tools separate from raw meat.
- Time
- 20 minutes
- Look for
- Beef and beans are small and even enough to distribute through the rice.
- 02
Brown the onion and beef
Heat 2 tablespoons (30 mL) oil in the heavy saucepan over medium heat. Cook the onion for 8–10 minutes until golden at the edges. Add beef, raise to medium-high, and cook for 6–8 minutes, stirring, until its surface moisture evaporates and some edges brown.
- Time
- 14–18 minutes
- Look for
- The bottom is sizzling rather than pooling with meat juices; onion is golden, not burnt.
- 03
Braise until the beef is tender
Stir in turmeric and pepper for 30 seconds, then tomato paste for 1 minute. Add diced tomatoes, 1 teaspoon (6 g) salt, and 2 cups (480 mL) water. Bring to a simmer, cover, and cook gently for 60–90 minutes. Stir occasionally and add a little hot water only if it threatens to dry out.
- Time
- 65–95 minutes
- Look for
- A beef cube yields easily to a fork; steaming with rice will not rescue tough meat.
- 04
Cook the beans and reduce the filling
When beef is almost tender, sauté the beans in 1 tablespoon (15 mL) oil in a wide skillet for 6–8 minutes. Add them to the beef and simmer with the lid ajar for 15–20 minutes, until tender. Uncover to evaporate excess liquid, stir in cinnamon, then turn off the heat. The filling must be spoonable, not soupy.
- Time
- 25–30 minutes
- Look for
- Beans are tender with shape intact; dragging a spoon leaves a trail without thin liquid rushing in.
- 05
Soak rice and prepare tahdig
During the final 30 minutes of the filling, rinse rice gently until the water is less cloudy and soak in cool water for 30 minutes. Grind saffron and steep in 2 tablespoons (30 mL) hot water. Peel the potato, slice 1/8 inch (3 mm) thick, rinse, and dry completely.
- Time
- 30 minutes, overlapping the filling
- Look for
- Rice has soaked evenly; potato slices have no surface water.
- 06
Parboil with a firm center
Bring 10 cups (2.4 L) water and the remaining 4 teaspoons (24 g) salt to a rolling boil. Drain the soaked rice and add it. Boil for 4–7 minutes, testing early. Drain when the outside is flexible but a thin firm core remains; rinse briefly with lukewarm water and let excess water drain away.
- Time
- 4–7 minutes after the water returns to a boil
- Look for
- The center is firmer than for plain chelow because moist filling continues softening it.
- 07
Build loose layers
Put 2 tablespoons (30 mL) oil in the dry nonstick rice pot over medium heat. Arrange dry potato slices in one layer without stacking. Add a thin layer of plain rice, then alternate remaining rice and filling in 3 loose layers, finishing with rice. Keep tomato filling away from the pot wall and do not press it down. Drizzle with saffron infusion and the last tablespoon (15 mL) oil.
- Time
- 5–7 minutes
- Look for
- Layers are loose, with no puddles of sauce at the bottom.
- 08
Steam gently
Make 4 steam channels with a spoon handle, stopping above the potato. Cover and heat on medium for 5–7 minutes until steam rises. Fit a clean cloth securely around the lid with all corners above the pot and away from heat. Cover again, reduce to low, and steam for 40–45 minutes. If there is a burnt smell, move the pot off the burner immediately.
- Time
- 45–52 minutes
- Look for
- Top grains are tender and separate, the center is steaming hot, and there is a gentle toasted-potato aroma.
- 09
Rest and serve without crushing
Rest off the heat for 10 minutes. Lift rice and filling gently onto a platter with a broad spoon, mixing only lightly. Loosen the potato tahdig with a non-scratching spatula and serve beside the rice. Do not force an entire pot inversion if the base resists.
- Time
- 10 minutes
- Look for
- Rice is fluffy, beef is tender, and tahdig releases in golden pieces.
Storage
Divide leftovers into shallow containers and refrigerate promptly, ideally within 1 hour; do not cool rice in the cooking pot. Keep at 40°F (4°C) or below and use within 24 hours. Freeze promptly cooled portions for up to 1 month for best quality; thaw in the refrigerator.
Reheating
Reheat one portion once, with 1–2 tablespoons water in a covered pan or microwave-safe dish. Stir gently midway and heat throughout to at least 165°F (74°C). Eat immediately; tahdig will soften under a lid and is best recrisped separately.
Variations
- Replace beef with boneless lamb shoulder and judge tenderness before combining with rice.
- For a quicker ground-beef version, brown 500 g mince thoroughly, cook it to 160°F (71°C), and use less braising water; reduce the finished filling before layering.
- Use a plain rice base instead of potato tahdig; no bread or egg is needed.
Food safety
Cook with care and judgment
Keep raw beef and its tools away from washed vegetables and cooked rice. Do not wash raw beef. Secure the lid cloth away from flames and hot surfaces. Cooked rice requires prompt cooling; reheating cannot reliably make rice safe after improper room-temperature storage.
Allergens
- No wheat, egg, or dairy is intentionally added. Check tomato products, spices, oil, and any substituted stock for additives and cross-contact.
- Green beans may trigger individual legume allergies.
Good to know
Frequently asked questions
01Why is my loobia polo mushy?+
The rice may have been boiled too far, the filling too wet, or the layers pressed down. Drain with a firm center, reduce the sauce until thick, and layer loosely.
02Does loobia polo contain dill?+
Some documented versions do, but this recipe does not. It uses green beans, beef, tomato, cinnamon, and saffron. It is different from dill rice with fava beans or black-eyed peas.
03Can I use frozen green beans?+
Yes, use plain cut beans by weight. Their extra water must evaporate, and already-blanched beans may become tender sooner. Check before following the full fresh-bean time.
04Can I prepare the filling ahead?+
Yes. Cool it promptly in a shallow container and refrigerate for up to 2 days. Reheat thoroughly to 165°F (74°C), reduce any loose liquid, then layer with freshly parboiled rice.
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