Lubia Polo (لوبیا پلو) — Persian Green Bean Rice

• 500 gBasmati rice (rinsed until water runs mostly clear, then soaked)
• 2500 mlWater (for soaking and parboiling rice; reserve 60 ml for the stew if needed)
• 24 gSalt (18 g for rice water + 6 g for lamb mixture (adjust to taste))
• 700 gLamb shoulder (boneless, cut into 2.5 cm cubes; trim excess surface fat)
• 250 gOnion (finely diced)
• 80 gButter (divided; 40 g for sautéing, 40 g for layering/finishing)
• 450 gGreen beans (trimmed and cut into 2.5 cm pieces)
• 70 gTomato paste (about 4 tablespoons; sauté until brick-red)
• 2 tspGround black pepper (freshly ground)
• 1.5 tspGround cinnamon (warm, sweet spice note typical for this dish)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until it runs mostly clear. Soak the rice in 1500 ml water mixed with 18 g salt for 45 minutes at room temperature. This step seasons the grains and helps them elongate and stay separate during steaming.

2. 2

   While the rice soaks, cook the lamb mixture. Melt 40 g butter in a heavy pot over medium heat. Add the diced onion and sauté 10–12 minutes until deeply golden. Add lamb cubes and cook 8–10 minutes, turning often, until browned on multiple sides and most moisture evaporates.

3. 3

   Stir in tomato paste and cook 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw. Add black pepper, cinnamon, and 6 g salt. Add 250 ml water, bring to a simmer, then cover and cook on low 45 minutes, stirring once or twice.

4. 4

   Add the green beans to the lamb pot, stirring to coat in the tomato sauce. If the pot looks dry, add up to 60 ml water. Cover and cook 20–25 minutes on low until beans are tender but not mushy and lamb is fork-tender. The mixture should be moist, not soupy.

5. 5

   Parboil the rice: bring 1000 ml water to a rolling boil in a large pot. Drain the soaked rice and add it to the boiling water. Boil 6–8 minutes, stirring gently once or twice, until the grains are tender on the outside but still firm in the center.

6. 6

   Drain the rice in a colander and rinse quickly with 250 ml cool water to stop cooking and remove excess surface starch. Let it drain for 5 minutes. This brief rinse helps keep the final dish fluffy while still allowing the layers to steam together.

7. 7

   Assemble the layers for steaming. In a nonstick or well-seasoned pot (24–26 cm), melt 20 g butter over medium-low heat. Add a thin layer of parboiled rice to cover the base, then spread a layer of the lamb-and-bean mixture. Repeat layers, ending with rice on top.

8. 8

   Poke 5–6 holes through the rice with the handle of a wooden spoon to vent steam. Melt the remaining 20 g butter and drizzle evenly over the top. Cover the lid with a clean kitchen towel and seal the pot. Steam 10 minutes over medium heat to build steam.

9. 9

   Reduce heat to low and continue steaming 45–55 minutes until the rice is fully tender and aromatic. For a deeper crust, keep steaming 10 minutes longer. Rest off heat, covered, for 10 minutes. Then gently mix to distribute layers, or serve partially layered for presentation.