Rice is a staple of the Iranian diet. Different methods are applied in cooking rice. Chelow is a plain rice that is steamed. You can serve chelow with stews like ghormeh sabzi, khoresht karafs, khoresht gheimeh and all kinds of meat and kebabs. Polow is a persian dish that is cooked with vegetables, meat, chicken, and various kinds of beans like loobia polo and baghali polo. How to make a colorful and tasty loobia polo?
Ingredients
3 cups rice
3 cups green beans(chopped)
1 cup carrot in small cubes cut
300gr ground beef
1 medium onion
2 tablespoon tomato paste
2 tomatoes
Salt and pepper
Instructions
Step 1
Chop an onion, and saute in oil until they are soft. Step 2
Then add the ground beef and saute to change the color of the meat. After changing the color of the meat, add the chopped tomatoes and stir until the water is soaked out. Step 3
Add tomato paste, chopped green beans, 3 glasses of water, salt and pepper. Step 4
Place the lid on pan and cook on a very medium heat and bring it to boil. After the water is soaked out, set the sauce aside and let it cool. Step 5
Rinse rice until the water went clear. Place rice in a large pan filled with water. Add some salt and let it cook. The rice is done after 6 to 8 minutes when it begins to rise to the top and the water comes back to a boil. Check the rice is cooked at the end by trying a grain. Break one grain in half. Rice should be soft on the outside but hard in the middle. Pour rice into the colander to drain; then set aside. Step 6
In a large pot heat 2 tablespoon of oil or butter. Arrange potato slices or Lavash naan. Spread a layer of rice, then place a layer of loobia polo sauce. Step 7
Make several alternating thin layers of rice, loobia polo sauce. Pour 2 tablespoon bloomed saffron over the rice. Step 8
Place the pot on medium-high heat directly on the stove top. Cover the pot and cook until rice begins to steam. Then lower the heat and cook for one hour until the crust forms.
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