One of our favorite Persian recipes from a dear sister. Serves 4 adults + a few kids!

Samira’s Persian Lubia Polo, or Green Bean Pilaf, is a vibrant and aromatic dish that celebrates the rich culinary heritage of Iran. Combining tender green beans, fragrant basmati rice, and spiced tomato sauce, this pilaf showcases the Persian love for layering flavors and textures in a harmonious, visually appealing way. Often served at family gatherings and special occasions, Lubia Polo reflects the tradition of turning simple, seasonal ingredients into a deeply satisfying, celebratory meal.

Beyond its delightful flavor, Lubia Polo is a balanced and nourishing dish. Green beans provide fiber, vitamins A and C, and important minerals, while basmati rice delivers complex carbohydrates for sustained energy. The tomato-based sauce contributes antioxidants like lycopene, and the subtle use of spices adds depth without excess fat or salt. Together, these ingredients create a wholesome, nutrient-rich dish that is both comforting and elegant, offering a taste of Persian culinary artistry that is as healthful as it is memorable.

Ingredients

• 4 cups rice, rinsed thoroughly
• 2 tsp salt

• 4 ice cubes
• 1/2 tsp saffron, ground

• 1 onion, diced
• 1/4 c olive oil
• 1 tsp turmeric
• 2 tsp salt
• 1 pound ground beef
• 1 tsp cinnamon
• 1/2 tsp black pepper
• 1 pound French green beans, canned or frozen + 1 tsp salt
• 1/4 c tomato paste

• 2 potatoes, peeled & sliced
• 3 tbsp butter, melted

• 3 tbsp butter
• 1/2 c water, boiling

• 2 tsp cinnamon for layering

Instructions

1. After rinsing the rice, place it in a deep pot & pour water over it, covering it by 2 inches. Add the salt & let the rice sit for 3-4 hours.
2. Sprinkle the ground saffron over the ice cubes in a glass. Let is melt.
3. Soak the potato slices in water for 30 minutes.
4. Fry the onion in the olive oil over medium heat. Once softened, add in the turmeric & salt, and fry for an additional minute.
5. Add the ground beef, cinnamon and black pepper. Fry for 7 minutes.
6. Add the green beans & fry for 5 minutes.
7. Add the tomato taste & fry for 10 minutes.
8. Reduce the heat to low, add 2 tbsp of the saffron water, cover, and simmer for 15 minutes.
9. Drain the potatoes & pour the 3 tbsp of melted butter over top.
10. In another bowl, mix together 3 tbsp butter & 1/2 c boiling water.
11. Bring the rice to a boil and let it cook for 3 minutes, until the rice is soft on the outside but still a little crunchy on the inside.
12. Immediately pour the rice into a strainer & rinse with cold water.
13. Over high heat, place the buttered potato slices on the bottom & sides of the pot.
14. Layer 1/3 of the rice over the potatoes, 1/2 of the green bean mixture, 3/4 tsp cinnamon, and 1/4 c of the melted butter & water.
15. Layer another 1/3 of the rice, remaining green bean mixture, 3/4 tsp cinnamon, another 1/4 c butter.
16. Add the remaining rice, cinnamon, and butter.
17. Cover the pot and once condensation begins to form on the lid, lower the heat to medium-low, place a thin towel in between the pot & lid, and let it cook for 40 minutes.
18. Let the rice sit for 5 minutes before flipping over onto a serving tray. Nooshe jon — Enjoy!