Lubia Polo – Rice with green beans

Ingredients for 4 servings:

• 4 cups of basmati rice
• 500 g broad beans
• 500 g lamb goulash
• 3 tomatoes
• 2 tbsp tomato paste
• 1 large onion(s)
• 150 ml lemon juice
• salt and pepper
• Spice mix (Advieh)
• turmeric
• possibly saffron
• n. B. water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Recipe from Persian cuisine

Wash the broad beans, trim off both ends, cut into 1 cm long pieces, and sauté in a pan with hot oil for at least 15 minutes. Meanwhile, finely dice the onions and sauté in a pan with oil. When the onions are golden brown, add the lamb goulash and 1 tablespoon of turmeric. Season the contents of both pots with plenty of salt and pepper. When the goulash is well browned, add the broad beans, the finely chopped tomatoes, the tomato paste, 1 tablespoon of advieh, the lemon juice, and 3 cups of water. Mix well, cover, and simmer on low heat for at least 90-120 minutes. Wash the rice thoroughly and soak it in cold water for about 20 minutes. Then add the rice to boiling salted water and cook until the rice is no longer grainy but still very firm to the bite. Remove the rice from the pan and drain. Add a little oil to the pan and reduce the heat to low. Now layer the rice and broad bean stew. Simply add a ladleful of rice to the pot and spread it out, drizzle with a little saffron water, pour a ladleful of stew over the rice, and season with more advieh. Repeat the process until all the ingredients are used up (rice – saffron – stew – advieh – rice – saffron – stew – advieh…). Briefly set the stove to high and wait for it to simmer, then quickly reduce the heat to low. Cover, and in about 30 minutes, the meal is ready to serve.