Name: Loobia Polo (Persian Beef and Green Bean Rice) Recipe
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Cuisine: Persian
Ingredients: 3 cups basmati rice; 1/8 teaspoon saffron threads, ground; 1 3/4 cups water, divided, plus extra for cooking rice; 2 tablespoons extra virgin olive oil; 1 large onion, finely diced; 2 garlic cloves, grated or minced; 1 pound ground beef (or lamb); 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 1 tablespoon tomato paste; 1 pound green beans, trimmed and cut into 1/2-inch pieces; 1 medium cinnamon stick; 4 teaspoons kosher salt, divided; 1/2 teaspoon freshly ground black pepper; 1/2 lemon, juiced; 3 tablespoons neutral oil; 1 1/2 cups cooked rice (reserved from the prep step mixing with saffron water)

Jump to Recipe· 4.3 from 3 reviews

I’m always excited to share this Loobia Polo (Persian Beef and Green Bean Rice) Recipe because it’s such a vibrant and comforting dish that brings together fragrant spices, tender ground beef, and fresh green beans all layered beautifully with fluffy saffron-infused basmati rice. Every time I make this, I feel like I’m honoring a delicious tradition that’s full of flavor and warmth, perfect for gathering around the table with family or friends. This recipe never fails to impress with its colorful presentation and delightful mix of textures.

Why You'll Love This Loobia Polo (Persian Beef and Green Bean Rice) Recipe

What really draws me to this Loobia Polo (Persian Beef and Green Bean Rice) Recipe is how the flavors are so perfectly balanced — the earthiness of the turmeric and cinnamon combined with the bright freshness of lemon juice and the richness of the tomato paste creates a taste that feels both comforting and fresh at the same time. The green beans add a wonderful crispness that contrasts beautifully with the tender, spiced beef. And let’s not forget the saffron, which lends a subtle floral aroma and gorgeous golden hue that just elevates the entire dish.

Another thing I absolutely adore about this recipe is how approachable it is despite its seemingly elaborate layers. It might look like something you’d only find in an elegant Persian restaurant, but the preparation is straightforward and allows you to cook at your own pace. It’s ideal for special occasions like family dinners or holiday feasts, but also cozy enough to enjoy on a weekend at home when you want something truly satisfying without too many complicated steps. The crispy saffron rice at the bottom, known as tahdig, is simply irresistible and makes this dish stand out every time.

Ingredients You'll Need

A large silver pan holds a cooked mixture of small, crumbly brown meat pieces and bright green cut beans, evenly spread inside. There are small bits of cooked onions mixed throughout, adding light, translucent yellow spots, and a single cinnamon stick lays near the side of the pan. A wooden spatula with a smooth texture is resting on the right side, partly buried in the mixture. The pan sits on a white marbled surface that softly reflects light, creating a clean kitchen feel. photo taken with an iphone --ar 4:5 --v 7

The magic of this Loobia Polo comes from a handful of simple yet high-quality ingredients. Each component plays a critical role — from the fragrant, fluffy basmati rice soaking up the saffron’s essence, to the ground beef mingling with warm spices and fresh green beans for crisp texture and vibrant color.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Basmati rice: The foundation for perfect fluffy grains that absorb saffron and flavors beautifully.
Saffron threads: Provides a luxurious aroma and vibrant golden color that makes this dish unique.
Ground beef: Use lean for rich, hearty flavor that complements the spices and veggies.
Green beans: Adds a fresh crunch and a pop of green that balances the dish’s richness.
Turmeric and cinnamon: Warms the dish with a subtle spice that reflects Persian culinary tradition.
Tomato paste: Adds depth and a slightly tangy richness to the meat and green beans.
Lemon juice: Brings brightness to lift the flavors and keep the dish vibrant.
Onion and garlic: Creates a deeply aromatic base for the sauce.
Extra virgin olive oil and neutral oil: Olive oil adds flavor to the meat sauce, while neutral oil helps achieve the perfect crispy tahdig layer.
Cinnamon stick: Infuses the dish with a gentle, warm aroma as it simmers.

Directions

Step 1: Start by washing the basmati rice thoroughly in cold water until the water runs clear to remove excess starch. Then soak the rice in cold water for at least 30 minutes. I find this step essential for achieving that fluffy and separate grain texture that we all love in Loobia Polo.

Step 2: While the rice is soaking, bloom the saffron by stirring the threads into a small amount of warm water. This brings out its vibrant color and aroma, allowing it to infuse beautifully throughout the rice later on.

Step 3: Next, heat olive oil in a large skillet over medium-high heat. Add the finely diced onion and cook until golden and fragrant, about 5 minutes. Then stir in the grated garlic before adding the ground beef. Break the meat apart with your spoon so it cooks evenly and forms a rich, savory base.

Step 4: Once the beef is browned, stir in turmeric, cinnamon, and tomato paste to coat the mixture. Add the green beans, cinnamon stick, and 1 ½ cups of water. Season with salt, pepper, lemon juice, and half of the saffron water. Reduce the heat and let it simmer, stirring occasionally, until most of the liquid evaporates, about 20 minutes. This concentrated meat and bean mixture is packed with flavor and texture.

Step 5: While the sauce simmers, bring a large pot of salted water to boil (8 cups water with 3 teaspoons salt). Drain the soaked rice and parboil it for 5 to 7 minutes — you want the grains softened but still firm in the center. Drain the rice and set aside. Don’t forget to rinse your pot to prepare it for the next step.

Step 6: To prepare the tahdig, mix 1 ½ cups of the parboiled rice with the remaining saffron water until evenly golden. Pour 3 tablespoons of neutral oil into the rinsed pot but do not heat yet. Spread the saffron rice evenly across the bottom with the back of a spoon to create that famous, crispy layer.

Step 7: Now for the fun part — layering. Alternate layers of plain rice and the meat and green bean mixture inside the pot, shaping a sturdy pyramid in the center but keeping a bit of space from the pot’s sides. Make five small holes down to the bottom with the spoon to allow steam circulation for even cooking.

Step 8: Cover the pot with a tight-fitting lid and turn heat to high until you see steam rising, then reduce to low. I like wrapping a clean tea towel around the lid to absorb moisture and keep the tahdig crispy. Let it steam over low heat for about 1 hour — this slow cooking melds the flavors and crisps the rice underneath perfectly.

Step 9: Once done, carefully remove the lid and gently fluff the rice with a fork, mixing the meat and beans evenly throughout. Use a spatula to loosen the tahdig from the bottom in one piece or break it up to serve on the side. Don’t forget to remove the cinnamon stick!

Servings and Timing

This Loobia Polo (Persian Beef and Green Bean Rice) Recipe comfortably serves 8 people, making it perfect for family dinners or entertaining guests. Prep time is about 30 minutes, mainly soaking the rice and chopping ingredients, while the cooking time is roughly 1 hour and 45 minutes, including simmering and steaming. The total time clocks in around 2 hours and 15 minutes, but don’t worry — most of the cooking is hands-off, allowing you to relax or prep other dishes. No additional resting time is required, but the flavors deepen wonderfully if you have time to let it sit for a short while before serving.

How to Serve This Loobia Polo (Persian Beef and Green Bean Rice) Recipe

A close-up view of a metal pot filled with cooked basmati rice. The rice has two layers visible from above: the top layer is yellow with saffron or turmeric, and the layer beneath is white rice. The texture of the rice grains looks fluffy and separate, not sticky. The pot has two golden handles on each side and is placed on a white marbled surface. The light casts a soft shadow inside the pot, enhancing the color contrast in the rice. photo taken with an iphone --ar 4:5 --v 7

I love serving Loobia Polo straight from the pot onto a large platter with the crispy tahdig either arranged on top or artfully placed around the edges. It’s visually stunning when the golden saffron rice contrasts with the green beans and rich meat mixture. Garnishing with a sprinkle of fresh chopped parsley or dill adds a pop of color and freshness that I find irresistible.

For side dishes, Persian yogurt with cucumbers (mast-o-khiar) or a fresh Shirazi salad made of tomatoes, cucumbers, and mint pairs beautifully. If you want something warm, lightly sautéed spinach or roasted eggplant complement the flavors without overwhelming the delicate spices. For beverages, a glass of chilled white wine like Sauvignon Blanc or even a pomegranate juice mocktail makes an excellent pairing that balances the richness.

This dish is perfect for special occasions like holidays or Sunday family meals, but it also works wonderfully for a cozy weeknight dinner when you want to treat yourself. I personally enjoy it served warm rather than piping hot to let the flavors settle beautifully. Portion sizes can be generous, but serving it alongside crisp vegetables or simple salads keeps the meal light and balanced.

Variations

One of my favorite things about Loobia Polo is how versatile it can be. You can easily swap the ground beef with lamb or ground turkey depending on your preference. For a vegetarian twist, try replacing the meat with sautéed mushrooms or lentils to add protein and keep the dish hearty without losing that satisfying texture.

If you follow a gluten-free diet, rest assured this recipe is naturally gluten-free as long as you choose tomato paste without additives. For a vegan version, omit the meat entirely and add extra vegetables and legumes along with plant-based oils to maintain richness. Additionally, you might experiment with different spices such as adding a pinch of cumin or cardamom for a slightly different aromatic profile that keeps the dish exciting.

You can also change up the cooking method by preparing the meat and bean mixture in a slow cooker to deepen the flavors over several hours before layering it with your rice. Or try cooking the rice and mixture separately and gently folding them together just before serving if you prefer a less layered presentation but with the same wonderful taste.

Storage and Reheating

Storing Leftovers

Leftover Loobia Polo stores beautifully in an airtight container in the refrigerator for up to 3 days. I recommend using glass or BPA-free plastic containers to keep the flavors fresh and prevent any moisture loss. Before storing, make sure the rice has cooled down to room temperature but don’t leave it out too long to avoid food safety issues.

Freezing

This dish freezes well if you want to save portions for later. Place cooled leftovers into freezer-safe containers or heavy-duty resealable bags. Press out as much air as possible to prevent freezer burn. It will keep well for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge for best results.

Reheating

To reheat, I find gently warming the Loobia Polo in a skillet over low heat works wonders because it helps revive the crispy tahdig edges without making the rice mushy. Add a splash of water or broth to prevent drying out and cover loosely with a lid. Avoid microwaving if you want to preserve the texture, but if you must, sprinkle a few drops of water and cover with a damp paper towel to keep moisture in.

FAQs

Can I make Loobia Polo ahead of time?

Absolutely! You can prepare the meat and bean mixture a day ahead and refrigerate it. The rice can be parboiled in advance as well. Then just assemble and steam it on the day you plan to serve, which saves time and keeps the flavors fresh.

What can I use if I don’t have saffron?

If saffron is not available, you can substitute with turmeric for color, but keep in mind saffron’s unique flavor and aroma are hard to replicate. Using a pinch of turmeric will give some warmth and color but won’t match saffron’s delicate nuances.

How do I know when the tahdig is perfectly crispy?

The tahdig is done when you hear a gentle crackling sound during steaming and the bottom rice layer changes to a beautiful golden brown when you lift it out. The key is cooking over low heat and wrapping the lid with a towel to prevent excess moisture that softens the crust.

Can I use frozen green beans for this recipe?

Yes, frozen green beans can be used in a pinch, but I recommend thawing and draining them well to avoid extra water in the sauce. Fresh green beans provide the best texture and flavor, but frozen will work if that’s what’s on hand.

Is this recipe suitable for a large gathering?

Definitely! This Loobia Polo Recipe serves around 8 people, but you can easily double the ingredients and use a larger pot. It’s a fantastic dish for family gatherings, potlucks, or festive occasions where you want something hearty and flavorful that pleases a crowd.

Conclusion

If you’re looking for a dish that combines warmth, flavor, and a little bit of culinary magic, I can’t recommend this Loobia Polo (Persian Beef and Green Bean Rice) Recipe enough. It’s become one of my cherished recipes for good reason — rich spices, fresh veggies, and that perfect crispy saffron rice create a meal that feels both special and comforting. I hope you’ll give it a try soon and create your own memorable moments sharing this delicious taste of Persian tradition.