Loobia (green bean) Polow (rice) is a SUPER-yummy Persian dish that combines fragrant Basmati rice with a green bean tomato stew infused with lots of great taste and flavor. I learned how to cook Persian food from my lovely Mother-in-Law. She is infamous in her family for being a fantastic cook and so to keep it authentically, deliciously Persian, I only learn from “the BEST”!
So here’s my method for making Loobia Polow. It’s a flavorful rice dish that tastes great as leftovers (most Persian food tastes better the next day when all the flavor has been absorbed thoroughly). Also, the kids LOVE IT! Included are lots of pics since I can’t use recipes without lots of pics. I’ve gotten MANY compliments and requests for this recipe. Enjoy.
COOKING WITH JANE DISCLAIMER: I improvise and don’t follow directions to the tee. Standard measurements like cup, teaspoon, tablespoon are not really used but more like eyeballed. However, for the purposes of giving directions, this is pretty close. I may tend to leave out some basic steps, unknowingly, as I assume that you already know what to do. So, if there’s anything you don’t understand post a comment and I’ll see if I can answer it for you. ( A pressure cooker is recommended but not necessary. If you don’t have one, you’ll just have to cook it longer so that the meat will be tender.)
NOTE: I forgot to mention that you’ll need to add about more water until it’s about two inches from the top. This is the water you will end up pouring out. Sorry !! 
Serve with some plain yogurt and fresh herbs (cilantro, basil, dill weed) and you’ll be eating Persian-style!
On the right is my long-time friend since the FIRST GRADE, Peggy Bundy. Yes, I’ve known her since I was 6!! Anyhoo, if my picky-eater-of-a-friend says it’s good…well, there you have it, it’s GOOD! On the left is her husband, Al Bundy, and Al’s agreeing, “Good!”.
-Jane, Culinary Goddess
30/09/2009 at 12:15 AM Permalink
It was a success!! Actually we had a slight problem with the rice making process but an author’s note has been added to correct this. See? Not user error! Well received by JS and KM. We did have a question however. Why is this considered a Persian dish??
15/12/2009 at 8:52 PM Permalink
I came across your blog when trying to double check my recipe for olivieh… I love it I’m full blooded Persian and you are just too cute and it’s soo funny how you describe your Persian mother in law because that’s exactly how my irish boyfriend would describe my mom !!! love it!!
25/02/2010 at 7:05 AM Permalink
Nice choice and looks yummy. I think I have to go make it today, right now! There are so many variations on this recipe. Sometimes I add a little pinch of cinnamon and sometimes I add some ab limu to make it sour. I make it with minced beef too.
25/02/2010 at 8:57 AM Permalink
U r absolutely right…many different variations. My sister-in-law (J Lo) likes to use cinnamon in hers. My kids aren’t really a fans of that particular method and I have to admit, I prefer it without. Hope u like (and can understand) my recipe. Let me know if you have any questions.
28/10/2010 at 4:15 PM Permalink
okay not to mock this recipe or motherinlaw but you dont crush saffron and just throw it in like salt…and there is a procedure missing in the rice which most dont do in america so it seems.
1) add the sprinkle of saffron to 1/2 cup of boiled water and let it sit. Once the rice is cooked and mixed together for final steaming. you pour it over the rice in a circular motion from the middle out.
2) when cooking persian style rice its important to marinate the rice in warm salt water for at least 1 hour prior to cooking.
cheers
01/11/2010 at 10:10 PM Permalink
Ur right, I’ve seen my MIL also put the saffron in a glass teacup with some water, place the cup in the rice that is steaming so that the saffron aroma would infuse into the rice. But, I’ve mostly seen her do it with the plain, basmatic rice and not with lubia polow.
Also correct is soaking the rice but it’s not absolutely necessary…especially for those who are too busy and need some rice asap.
Thanks for ur comments.