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