Tahdig Lubia Polo (Persian Green Beans with Crispy Potatoes) is a one-skillet dinner with lamb, veggies and rice in a savory pilaf with potatoes.
Tahdig Lubia Polo (Persian Green Beans with Crispy Potatoes)
By Sue Lau | Palatable Pastime
Jump to Recipe
Tahdig Lubia Polo (Persian Green Beans with Crispy Potatoes) is my recipe of the day with the blogging group Alphabet Recipe Challenge. We group together twice a month to cover recipes for each corresponding letter. This week we are on the letter “L”. Glad you could join us!
Print Recipe
For my recipe I am sharing a one-skillet meal that includes lamb or (beef) in rice polo (or pilaf) that includes green beans with other vegetables in a delicious crispy potato crust.
Alphabet Recipe Challenge
“L” Recipes
Karen’s Kitchen Stories: Lychee Martini
A Messy Kitchen: Lemongrass Chicken and Asparagus
Food Lust People Love: Lobster Butter
Culinary Cam: Enamored with Culinary Lavender: From Sips to Sweets
Jolene’s Recipe Journal: Lemon Pudding Cookies
Blogghetti: Pink Lemonade Rice Krispies
Magical Ingredients: Lentil Lasagna Dip
Mayuri’s Jikoni: Lobia Paneer Salad
A Day in the Life on the Farm: Preserved Lemons
Sneha’s Recipe: Besan Almond Ladoo
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chickpea Salad with Lemony Swiss Chard Pesto
Palatable Pastime: Tahdig Lubia Polo
Tahdig Lubia Polo (Persian Green Beans with Crispy Potatoes)
You Might Also Like:
Persian Kebab Kubideh
Persian Kebab Kubideh are simple grilled beef and lamb kebabs served with a mast o khiar herbal yogurt dipping sauce and chelou (rice).
Slow Cooker Persian Lamb and Eggplant Stew
Slow Cooker Persian Lamb and Eggplant Stew makes tender lamb in a spiced tomato sauce that is cooked all day and gets served with rice in the Persian classic.
Persian Blueberry Anar Salad with Cucumber
Crisp and cool cucumber salad with fresh blueberries, pomegranate arils, goat cheese crumbles and a Persian style salad dressing.
Persian Lubia Sabz Polo
This Persian Lubia Sabz Polo is a Middle Eastern style lamb, rice and vegetable dish with delicate, exotic spices.
Persian Grilled Lamb Chops
Marinated grilled lamb chops with a hint of saffron.
Tahdig Lubia Polo (Persian Green Beans with Crispy Potatoes)
Click stars in the recipe card and comment to rate:
Tahdig Lubia Polo
Equipment
- Mandolin slicer / Large 10-12" skillet, (or you may use a large cake pan or pizza pan provided you use a heat diffuser below to keep from burning your pan)
Ingredients
- 1 pound lean ground beef or lamb
- 1 cup diced fresh carrot
- 1 cup chopped onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 6 ounces tomato juice
- 1/4 cup tomato paste
- 1/4 cup fresh lemon juice
- 1-1/4 cups water
- 2 cups uncooked basmati rice rinsed
- 12 ounces fresh green beans chopped
- 16 ounces potatoes peeled and thinly sliced
- 1/2 teaspoon saffron threads
- 1/4 cup boiling water
Instructions
- Place the beef or lamb in a skillet (not the one you are building your polo in) and brown with the carrots, onion and spices, draining off excess fat.
- Stir in the tomato products, lemon juice, and water along with the green beans, which should be cut into 2-3" bite sized pieces.
- Use a mandolin slicer to thinly slice potatoes and layer them in the pan in a few tablespoons of oil in an overlapping spiral fashion. Or slice them as thin as you can.
- Place the saffron in a heatproof cup with the boiling water, making sure the saffron submerges. Give it about ten minutes to steep and bloom, same way you might make hot tea.
- On top of the potatoes, layer half the rice being careful not to move the potatoes. Drizzle your rice with half the saffron water.
- Top with the meat sauce, and the remaining rice and saffron water.
- Pat down gently, and seal the pan with foil.
- Heat on low for about 45 minutes. You should hear sizzling and smell those potatoes when it's about done- otherwise give it another 5-10 minutes.
- Remove from heat and quickly line beneath the foil or lid with paper towels. And recover with foil or the lid. Let that rest 10-15 minutes to finish the rice cooking and absorb bits or extra moisture.
- To serve, this whole thing is inverted sort of like a Bundt cake. It is heavy though so get a helper or strong assistant to turn the pan since it is very hot. Otherwise, serve with a spatula and turn it over as you serve so you can see your potatoes.
Notes
Nutrition
Nutrition Facts
Tahdig Lubia Polo
Amount Per Serving
Calories 376
Calories from Fat 81
% Daily Value*
Fat 9g14%Saturated Fat 3g19%Trans Fat 1gPolyunsaturated Fat 0.4gMonounsaturated Fat 4gCholesterol 39mg13%Sodium 416mg18%Potassium 778mg22%Carbohydrates 57g19%Fiber 4g17%Sugar 5g6%Protein 17g34%
Vitamin A 3190IU64%Vitamin C 27mg33%Calcium 64mg6%Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet.
Don’t Forget to Pin and Save the Recipe!
Above all, join my recipe group on Facebook for more recipes from blogger friends around the world!
Palatable Recipes
or scan the code to join
Disclaimer: This post may contain affiliate links which offer sources for ingredients and equipment, if needed. You can click the links with no charge to you. If you do purchase anything during your visit it helps pay the electric bill here and keep the blog lights on! Thanks for your support.
When I first saw the photo, I wondered how you got those potatoes so perfectly golden brown. I LOVE this recipe. Can’t wait to try it.
I had no idea that crusty tahdig could refer to potatoes cooked on the bottom as well! We’d be fighting over the crunchy bits at my house. Wonderful one pot dish, Sue!
I had always thought of rice as the traditional crust. I saw where someone wrote potatoes were more traditional. All I can figure is that it must be regional in Iran or maybe they do both everywhere depending on family recipe. Both rice or potatoes are good.
What a stunning presentation! This sounds so delicious, I really like a beef and lamb mix that we have used for tagine, so I would probably try it with that. I suspect we would all stuff ourselves with this dinner.
Wow! This is the most delicious-looking thing I’ve ever seen. I can’t wait to make it.
This is absolutely amazing! I’m super excited to make this. Can I use any kind of sliced potatoes?
One that are more floury and less waxy work best. Use the same type you would use making skillet potatoes sich as cottage fries.
This gets my vote for presentation and flavors! Saving to make when the green beans come in.
This is a hearty and delicious meal packed with flavors! I made a vegetarian version of the same and it is one of our favorites.
I’m pretty sure I’d not be sharing that potato tahdig. It’s so crispy and perfect. I love your combination of flavors in this dish!
This was my first time trying this dish, I loved the crispy potatoes and the delicious lamb in the middle. Turned out perfectly.
I love this recipe. It looks delicious and I can’t wait to try this at home!
This recipe was so delicious! I can’t wait to make it again, the entire family loved it!!
Love this crusty potato topping, a delicious meal!