Lubia Polo (لوبیا پلو) — Afghan Rice with Green Beans and Lamb

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 2000 mlWater (for parboiling; plus more for soaking if desired)
• 12 gFine salt (about 2 tsp, for parboil water)
• 45 mlNeutral oil (about 3 tbsp)
• 700 gLamb shoulder (cut into 3 cm cubes)
• 250 gYellow onion (thinly sliced)
• 12 gGarlic cloves (about 4 cloves, minced)
• 10 gFresh ginger (finely grated)
• 45 gTomato paste (about 3 tbsp)
• 400 gCrushed tomatoes (canned or fresh crushed)
• 450 gGreen beans (trimmed and cut into 3 cm pieces)
• 4 gGround cumin (about 2 tsp)
• 3 gGround coriander (about 1 1/2 tsp)
• 2 gGround black pepper (about 1 tsp)
• 2 gGround turmeric (about 1 tsp)
• 1 gGround cinnamon (about 1/2 tsp)
• 0.5 gGround cardamom (about 1/4 tsp)
• 0.15 gSaffron threads (about a large pinch)
• 30 mlHot water (for blooming saffron)
• 30 gUnsalted butter (melted)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water runs mostly clear. Cover the rice with fresh water and let it soak for 20 minutes, then drain well so the grains parboil evenly.

2. 2

   Heat 30 ml of the neutral oil in a heavy pot over medium-high heat. Add the sliced onion and cook for 10–12 minutes, stirring often, until deeply golden; this builds the sweet base that defines the dish.

3. 3

   Add the lamb cubes to the pot and sear for 6–8 minutes until browned on multiple sides. Stir in the garlic and ginger and cook for 60 seconds, just until fragrant so they do not scorch.

4. 4

   Stir in the tomato paste and cook it for 2 minutes to remove any raw metallic taste. Add the crushed tomatoes, cumin, coriander, black pepper, turmeric, cinnamon, cardamom, and 10 g salt, then stir thoroughly to coat the lamb in the masala.

5. 5

   Pour in 250 ml of the water, bring to a gentle simmer, and cover the pot. Cook for 45 minutes over low heat, stirring once or twice, until the lamb is starting to turn tender and the sauce looks glossy.

6. 6

   Add the green beans and the remaining 100 ml water, then return to a simmer. Cover and cook for 20–25 minutes until the beans are tender but still hold their shape and the lamb is fork-tender; the sauce should be thick, not soupy.

7. 7

   Bring 2000 ml water to a rolling boil in a large pot and dissolve 12 g salt in it. Add the drained rice and boil for 6–8 minutes, stirring gently once, until the grains are elongated but still firm in the center.

8. 8

   Drain the rice in a colander and rinse quickly with 250 ml cool water to stop cooking and wash away excess surface starch. Let it drain for 2 minutes so the final steaming stage stays fluffy rather than wet.

9. 9

   Return the heavy pot to the stove and add the remaining 15 ml neutral oil to coat the bottom. Spoon in about one-third of the rice to form an even layer, then add all of the lamb-and-bean masala, and finish with the remaining rice; keep the top layer mostly rice for a clean presentation.

10. 10

    Use the handle of a wooden spoon to poke 5–6 holes down through the rice to help steam circulate. Cover the lid with a clean towel, place it tightly on the pot, and steam over low heat for 35 minutes so the flavors marry and the rice finishes cooking.

11. 11

    Bloom the saffron by crushing the threads and stirring them into 30 ml hot water for 5 minutes. Mix the saffron water with the melted butter, then drizzle it over the top of the rice and steam for 5 more minutes to perfume the dish.

12. 12

    Turn off the heat and rest the pot, covered, for 10 minutes so the grains set and stay separate. Gently fluff and fold the rice to distribute beans and lamb without breaking the grains, then serve hot from a platter.