Loobia Polo ba File Murg (لوبیا پلو با فیله مرغ) — Persian Green Bean Rice with Chicken

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 3000 mlWater (for parboiling rice)
• 30 gSalt (for parboiling water (about 1 1/2 tbsp))
• 60 mlNeutral oil (divided, for sautéing and pot)
• 30 gUnsalted butter (for aroma and tenderness)
• 45 mlBrewed saffron water (from 1/2 tsp ground saffron bloomed in 3 tbsp hot water)
• 1.5 gGround saffron (about 1/2 tsp, to bloom for saffron water)
• 45 mlHot water (to bloom saffron)
• 700 gChicken fillets (boneless, skinless; cut into 3–4 cm strips)
• 250 gOnion (finely diced (about 1 large))
• 12 gGarlic (minced (about 3 cloves))
• 450 gGreen beans (trimmed and cut into 2–3 cm pieces)
• 350 gTomatoes (grated or finely chopped (about 3 medium))
• 30 gTomato paste (about 2 tbsp)
• 4 gGround turmeric (about 1 1/2 tsp)
• 2 gGround black pepper (about 1 tsp)
• 1 gGround cinnamon (about 1/2 tsp)
• 120 gPlain yogurt (for tahdig batter (optional but recommended))

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until mostly clear. Cover with fresh water and soak 45 minutes at room temperature for longer, fluffier grains. Meanwhile, bloom the saffron by grinding it finely, then stirring into 45 ml hot water; cover and set aside 15 minutes to deepen color and aroma.

2. 2

   Make the chicken and green bean base: heat 30 ml oil in a wide pan over medium heat. Sauté onion 8–10 minutes until golden. Add garlic and cook 30 seconds. Stir in turmeric and black pepper for 20 seconds, then add chicken strips; cook 6–8 minutes, turning, until lightly browned.

3. 3

   Add green beans and cook 5 minutes to coat in the spiced oil. Stir in tomato paste and cook 2 minutes to remove raw taste. Add grated tomatoes, salt, cinnamon, and 200 ml water. Bring to a gentle simmer, cover, and cook 20–25 minutes over medium-low until beans are tender and sauce is thick, not watery.

4. 4

   Parboil the rice: bring 3000 ml water to a rolling boil in a large pot, then add 30 g salt. Drain soaked rice and add to boiling water. Boil 6–8 minutes, stirring once or twice, until grains are elongated but still firm in the center. Drain in a colander and rinse briefly with cool water to stop cooking.

5. 5

   Prepare the pot for steaming. In the same pot, heat 30 ml oil plus 30 g butter over medium heat. For optional tahdig, mix 120 g yogurt with 80 g of the parboiled rice and 15 ml oil; spread this mixture evenly on the bottom. Otherwise, simply add a thin layer of plain rice to cover the base.

6. 6

   Layer the loobia polo: add a layer of rice, then spoon over a layer of the chicken–green bean mixture. Repeat layers, finishing with rice on top. With the handle of a spoon, poke 5–6 holes down to the bottom to vent steam. Drizzle 2 tbsp saffron water over the top for fragrance and color.

7. 7

   Steam and crisp: wrap the lid in a clean kitchen towel and cover the pot tightly. Cook 10 minutes over medium heat to build steam, then reduce to low and steam 45 minutes. If you want a deeper crust, increase to medium-low for the last 8–10 minutes, watching carefully to avoid burning.

8. 8

   Rest and serve: turn off heat and let the pot rest, covered, 10 minutes so steam redistributes and grains set. Gently fluff the rice, lifting from the sides to keep layers distinct. Transfer to a platter, top with the saffron-stained rice, and serve tahdig separately, breaking into crisp pieces.