Lubia Polo (Persian Green Bean Rice)

1. 1

   Heat a large nonstick pan with a lid over medium-high heat. Cook and stir the beef until browned and crumbly, 5 to 7 minutes; drain and discard the grease. Stir in the onion and jalapeño, and cook until tender. Season with curry powder; stir in the chicken broth and tomato sauce. Bring to a boil, then stir in the green beans. Reduce the heat to medium and simmer until the beans are tender.

2. 2

   Simmer until the beans are tender, about 15 minutes.

3. 3

   Stir in the rice, and cover the pan. Cook over medium heat for 10 to 15 minutes, or until most of the liquid is absorbed. Take care not to overcook the rice at this stage, or the dish will be mushy; the rice should be firm. Transfer everything in the pan to a bowl or heatproof container, and return the pot to the stove.

4. 4

   Heat the oil in the nonstick pan over medium heat. Carefully pour the cooked rice mixture back into the pan. Wrap a clean dish towel around the inside of the pot’s lid (fold the ends over the top edges of the lid). Put the lid on the pot. Cook over medium-low heat for 35 minutes without uncovering or stirring. Remove the lid and place a tray on top of the pot, then carefully flip it over. The rice will keep the pot’s shape and have a crisp crust on top called "tah digh."

• Calories 711.1 kcal High
• Protein 28.28 g Good Source
• Carbs 89.2 g Moderate
• Total Fat 24.86 g High
• Saturated Fat 7.88 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 69.54 mg High
• Sodium 918.71 mg High
• Fiber 4.94 g Moderate
• Sugar 5.26 g Moderate
• Added Sugar 0.05 g Low Source
• Calcium 74.95 mg Low Source
• Iron 3.84 mg Good Source
• Potassium 505.27 mg Moderate
• Vitamin A 75.69 mcg_rae Low Source
• Vitamin C 15.61 mg Moderate
• Vitamin D 0.05 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Onions 🧅