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Persian Lubia Polo Recipe - Vegan

Vegan Lubia Polo (Persian Green Beans Rice Dish) Lubia Polo is a Persian rice dish made with green beans. This vegan recipe is easy, delicious, and meat-free. 👉 Don’t forget to LIKE, COMMENT, & SUBSCRIBE for more vegan Persian recipes! 🥰🌿✨ 🔔 Hit the bell icon so you never miss a new recipe! Timestamps: 0:00 Intro 0:45 Making green bean mixture 4:25 Cooking the Basmati rice 5:35 Preparing the tahdig 6:26 Layering the rice and green bean mixture 7:34 How to use a rice bonnet 8:46 Plating and taste test 9:55 Bloppers Ingredients: 3 cups Basmati Rice 3 Tbsp salt Green Bean Mixture 3 Tbsp. cooking oil (divided) 1 medium onion chopped 6 garlic cloves minced 3 cups frozen cut green beans If using fresh green beans, be sure to chop into smaller 1-2 inch pieces 1 tsp. cinnamon 1/8 tsp. ground saffron 1/4 tsp. black pepper 1/2 tsp. paprika 1 tsp. turmeric 1 tsp. salt  2 1/2 cups tomato purée 3/4 cup water 1 package plant-based meat alternative or firm tofu (pressed to remove excess liquid and crumbled) 2 Tbsp. Brewed Saffron Cooking oil 1-2 Russet potatoes for tahdig (sliced thinly) Instructions: Make Basmati Rice: Wash the rice. Fill a large stock pot with water (3/4 full), add 3 Tbsp. salt, cover and bring to a boil. Add rice to boiling water, and cook on medium heat, uncovered, for 10 minutes. Drain the rice. Make Green Bean Mixture: Add 2 Tbsp. oil to a medium non-stick sauté pan on medium heat. Add onion and sauté for 3-4 minutes. Add garlic and sauté another 2 minutes. Add the green beans, the tomato purée and the water and cook for another 5 minutes.Add the 1 tsp. salt, and spices (turmeric, paprika, black pepper, ground saffron, cinnamon) and sauté for 10 minutes. Add the plant-based meat alternative or tofu crumble. Cook for another 10 minutes or until the water is absorbed and mixture is thickened. Set Aside. Combine Basmati Rice and the Green Bean mixture: Add 1 Tbsp. oil and 2 Tbsp. Brewed Saffron to the bottom of a Persian rice cooker or a non-stick pot (with a lid). If making potato tadig, wash and peel one medium Russet potato and slice into 4 or 5 slices. Place at the bottom of the rice cooker or pot. Add a layer of Basmati rice to the bottom of a large rice cooker or large pot (cover the potatoes completely). Then add a layer of the Green Bean Mixture. Repeat the layering until all the Basmati rice and the Green Bean Mixture are used (make sure to end with Basmati rice as the top layer). Drizzle one more tablespoon of oil and poke 3 large holes in the rice to allow for better steaming. Cover and cook for 50 minutes to 1 hour in the rice cooker. (If cooking in a non-stick pot, cook on medium/low heat for the same duration). Before serving, mix the Basmati rice and the Green Bean Mixture in the pot until well blended. Noosh-e-Jan! Enjoy! zoe and elham Equipment in our Vegan Persian Kitchen: Persian Rice Cooker - amzn.to/4geTUGo Magic Bullet - https://amzn.to/4j1Yg5H STAY CONNECTED 🙋🏻‍♀️ 👉 Instagram:   / plant_basedpersian   👉 Pinterest:   / plantbasedpersian   As an Amazon Associate, I earn a small commission from qualifying purchases.