How to Make Lubia Polo (Persian Green Bean Rice)
Persian Lubia Polo has always been one of my favorite dishes growing up. It is one of those meals that immediately takes me back to my childhood kitchen. I still remember the smell of spices warming on the stove, rice steaming away, and my mom moving effortlessly between pots after making this dish so many times.
What makes this recipe especially meaningful to me is that it comes from my mom. Over the years, I watched her make Lubia Polo so often that it became woven into my memory. It is comfort food in the truest sense, familiar and grounding, and deeply tied to family. When I eventually started cooking it myself, I realized how special it was to carry that tradition forward. Making it for Olive and seeing her love it the same way I did as a kid felt like a full-circle moment.
My mom helped me write this recipe down properly, step by step, exactly the way she makes it. What you are getting here is the real, authentic version straight from her kitchen, just simplified and explained in a way that feels approachable, even if you have never cooked Persian rice before. This dish is a beautiful introduction to Persian flavors, and it is very close to my heart.
You might also like these persian recipes: Easy Air Fried Persian Chicken Recipe, Tahdig Recipe: How to Make Persian Crispy Rice, and Persian-Inspired Air Fryer Whole Chicken (Easy & Juicy!).
What Is Lubia Polo? (A Little Cultural Context)
Lubia Polo is a classic Persian rice dish, and its name is wonderfully straightforward:
Lubia means green beans
Polo refers to a rice dish
Traditionally, Lubia Polo is made with basmati rice, green beans, ground meat (usually beef or lamb), tomato, and warm spices like turmeric and cinnamon. It’s commonly served for family dinners and gatherings, and it’s also a favorite for meal prep because it reheats so well.
This version stays true to the essence of the dish while making it more accessible for home cooks:
Frozen green beans instead of fresh (totally acceptable and very common)
Olive oil instead of more traditional fats
A lavash or tortilla tahdig that’s beginner-friendly and reliable
It’s comforting, flexible, and forgiving, which is everything good home cooking should be.
Persian Lubia Polo (Green Bean Rice)
This recipe makes enough for about four to six people and takes roughly an hour and a half from start to finish. You’ll spend about ten minutes prepping your ingredients, then around twenty minutes partially cooking the rice and getting the beef and green beans ready.
After that, most of the time is hands-off while the rice steams for about forty minutes. There’s another ten to twenty minutes for layering and finishing everything off, but nothing about the process feels rushed. It’s the kind of recipe you can ease into, even if you’re just learning your way around Persian rice.
Ingredients
Rice
2 cups basmati rice
3 cups water
½ teaspoon salt
Beef & Green Bean Mixture
1 pound ground beef
1 large yellow onion, finely chopped
2 cups frozen green beans, cut into 1-inch pieces
¼ cup tomato paste
2 tablespoons olive oil, divided, for cooking the beef mixture and creating the crispy bottom (tahdig). Reserve enough for the final layering step.
Spices
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
Saffron
½ teaspoon saffron threads
2 tablespoons hot water
For Layering & Tahdig
2 tablespoons olive oil
1 piece lavash bread or tortilla that covers the bottom of the pot
How to Make Lubia Polo (Step by Step)
1. Cook the Rice
Add the basmati rice to the pot you will be using to cook the rice. Rinse the basmati rice under cold water until the water runs clear, about three to four times.
In a large pot, bring the rinsed basmati rice, salt, and three cups of water to a boil. Let the rice cook in the boiling water for about five to seven minutes, until it is slightly tender but not fully cooked. You are looking for rice that is al dente. If you place a grain of rice in your mouth, it should still have a slight bite. It will continue cooking later.
Drain the rice in a colander and set it aside.
2. Prepare the Ground Beef and Green Beans
Heat one tablespoon of olive oil in a skillet over medium heat. Once the oil is hot, add the chopped onion and sauté until soft and golden brown, about five to seven minutes.
Add the ground beef to the skillet and cook until the meat is browned, breaking it apart with a spoon. This should only take a few minutes.
Once the meat is cooked, add the tomato paste to the center of the pan along with three tablespoons of water. Stir to combine.
Stir in the green beans and cook for another five minutes, until they begin to soften.
3. Add Spices and Saffron
Stir in the turmeric, cinnamon, cumin, salt, and pepper, mixing well.
Bloom the saffron by lightly crushing the threads using a mortar and pestle. Place the saffron in a small bowl and add two to three tablespoons of warm, not boiling, water. The water should be warm enough to release the saffron’s color and aroma without damaging its delicate flavor.
Add the saffron to the ground beef and green beans. Cook for another two to three minutes to allow the flavors to meld.
Important tip: In the last five minutes of cooking, increase the heat to medium-high and leave the skillet uncovered. Allow any remaining liquid to fully evaporate. There should be no juice left in the mixture before layering. Remove from heat and set aside.
4. Layer the Rice and Beef Mixture
In the same pot used to cook the rice, add two tablespoons of olive oil, making sure it fully coats the bottom of the pan.
Place the lavash or tortilla on the bottom of the pot.
Add a thin layer of rice on top of the bread, followed by a layer of the beef and green bean mixture.
Repeat the layers, ending with a layer of rice on top.
5. Steam the Rice
Use the back of a spoon to make a few holes in the rice to allow steam to escape.
Wrap the lid of the pot with a kitchen towel and cover. Cook over low heat for thirty to forty minutes, until the rice is fully cooked and fluffy.
6. Serve
Flip the dish onto a serving platter so the crispy bottom is on top. Serve with plain Greek yogurt.
Helpful Kitchen Tools for This Recipe
You definitely do not need anything fancy to make Lubia Polo, but a few reliable kitchen staples can make the process smoother and more enjoyable. These are the tools and ingredients I reach for most when making this dish at home.
High-Quality Basmati Rice
Long-grain basmati makes all the difference here. It cooks up fluffy and aromatic and holds its shape beautifully.Saffron Threads
A small amount goes a long way. Good saffron adds aroma, color, and that unmistakable Persian touch.Heavy-Bottom Pot (Our Place Always Pot)
A heavy-bottom pot helps the rice steam evenly and prevents hot spots, which is key for good tahdig.Mortar and Pestle
Perfect for gently crushing saffron threads and blooming them properly.Mini Always Pot
Great for smaller batches or when you want a dedicated pot for parboiling rice.Always Pan
Ideal for cooking the beef and green bean mixture evenly and letting excess moisture cook off properly.
Substitutions
Ground beef
You can substitute ground lamb or ground turkey if you prefer.Frozen green beans
Totally acceptable and very convenient. Fresh green beans work too, but they will need to be trimmed and cooked a bit longer.Spices
The cinnamon should be subtle. This dish is meant to be warm and savory, not sweet.Saffron
A small amount goes a long way. It is optional, but highly recommended for both aroma and authenticity.Greek yogurt
A traditional pairing that adds a cooling contrast to the warm, spiced rice.
Jazz’s Tips for Success
Rice must be parboiled, not fully cooked. If it is fully cooked, the final dish will be mushy. You want the rice to be al dente.
Moisture is the number one enemy! The beef and green bean mixture must be completely dry. Any leftover liquid will cause the rice to steam unevenly and turn gummy.
That final step where the juices evaporate is non-negotiable.
Keep the heat low during steaming. High heat leads to a burned bottom and an undercooked top.
Rotate the pot every 15 minutes to help with even browning and prevent hot spots.
Fixes for Common Issues
Rice turned out mushy?
The rice was likely overcooked during the parboil, or the beef and green bean mixture had too much moisture.Bottom burned?
The heat was too high, or there was not enough oil in the pot.No crispy bottom?
Next time, use a bit more oil and allow the rice to steam longer.
FAQs
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Yes. Lubia Polo reheats very well, which is why it’s such a popular family meal. Store leftovers in an airtight container and reheat gently on the stovetop or in the microwave.
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Saffron is optional, but highly recommended. Even a small amount adds aroma and depth that really brings the dish together. If you skip it, the dish will still be delicious.
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Absolutely. Ground lamb or ground turkey work well and keep the flavors balanced.
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Parboiling helps the rice cook evenly during steaming and keeps it fluffy. Skipping this step or fully cooking the rice too early can lead to a mushy final dish.
Lubia Polo isn’t fancy food. It’s family food, and it has always been my favorite dish from Persian cuisine. It’s the kind of complete meal that fills your kitchen with warmth and brings people together around the table, with fluffy rice and comforting flavors that feel familiar and grounding. Sharing my mom’s recipe feels like sharing a piece of my history, and I hope it becomes part of yours too.
If this is your first time making Persian rice or exploring Persian dishes at home, let this be your starting point. It’s comforting, flexible, and made with love, exactly how it’s meant to be.
Lubia Polo (Persian Green Bean Rice)
Persian Lubia Polo is a comforting rice dish made with fluffy basmati rice, green beans, ground beef, warm spices, and saffron. The rice is layered and gently steamed, with an optional crispy tahdig, making it a forgiving and family-style meal that’s perfect for beginners.
Ingredients
- 2 cups basmati rice
- 3 cups water
- ½ teaspoon salt
- 1 pound ground beef
- 1 large yellow onion, finely chopped
- 2 cups frozen green beans, cut into 1-inch pieces
- 1/4 cup tomato paste
- 2 tablespoons olive oil (Olive oil is divided between cooking the beef mixture and creating a crispy bottom (tahdig). Make sure to reserve enough for the final layering step.)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1/2 teaspoon saffron threads
- 2 tablespoons hot water
- 2 tablespoons olive oil
- 1 piece lavash bread or tortilla that covers the bottom of the pot
Instructions
- Add the Basmati rice to a small stockpot you will be cooking the rice in. Rinse the Basmati rice under cold water until the water runs clear (about 3-4 times)
- In a large pot, add the rinsed basmati rice, salt and 3 cups of water to a boil. Let the rice cook in the boiling water for about 5-7 minutes until it's slightly tender but not fully cooked. You are looking for rice to be “al dente.” If you put a grain of rice in your mouth, it should have a slight bite to it. It will continue cooking at the end.
- Drain the rice in a colander and set it aside.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Once the oil is hot, add the chopped onion and sauté until soft and golden brown. About 5-7 minutes.
- Add the ground beef to the onion in the skillet. Cook until the meat is browned, breaking it apart with a spoon. This will only take a few minutes.
- Once the meat has cooked, add the tomato paste to the center of the pan, with 3 tablespoons of water. Stir to combine.
- Stir in the green beans and cook for another 5 minutes until they start to soften.
- Stir in the turmeric, cinnamon, cumin, salt, and pepper, mixing well.
- Bloom the saffron by lightly crushing the threads using a mortar and pestle to break them down. Place the 1/2 teaspoon of saffron into a small bowl or cup. Add 2-3 tablespoons of warm (not boiling) water to the saffron. The water should be warm enough to release the saffron’s color and aroma but not so hot that it destroys the delicate flavors.
- Add the saffron into the ground beef and green beans.Cook for another 2-3 minutes to allow the flavors to meld.
- In the same pot used to cook the rice, start by adding 2 tablespoons of olive oil. Ensure it covers the bottom of the pan.
- Layer the lavash or tortilla on the bottom of the pan.
- Then layer on a thin layer of rice on top of the bread.
- Add a layer of the beef and green bean mixture over the rice.
- Repeat the layers, ending with a layer of rice on top.
- Make a few holes in the rice with the back of a spoon to allow steam to escape.
- Wrap the top of the pot with a kitchen towel and cover the pot to cook over low heat for 30-40 minutes until the rice is fully cooked and fluffy.
- Flip the dish over into a serving dish. Serve with plain greek yogurt.
Notes
In the last 5 minutes of cooking, turn the heat on medium high, with no lid on the skillet. And allow any juice to evaporate. You want to make sure there is no juice in this stew before layering. Remove from the pot and set aside to get ready for layering.
Learn how to make Persian Lubia Polo with fluffy basmati rice, green beans, and warm spices. A comforting, beginner-friendly family recipe.