How to Make Iranian Lubia Polo (Green Bean Rice) Asian Cooking Recipe Cuisine

<Country or Region Dish>

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 6 Servings

1 pound ground beef

 1 large onion, chopped

 1 jalapeno pepper, finely chopped

 2 tablespoons curry powder

 5 cups chicken broth

 1 cup tomato sauce

 1 pound fresh green beans, cut into 1 inch pieces

 3 cups uncooked basmati rice, rinsed and drained

 3 tablespoons oil

Directions:

1. In a large non-stick pot over high heat, brown the ground beef until no pink shows. Stir in onion and jalapeno, and cook until tender. Season with curry powder. Stir in chicken broth and tomato sauce. Bring to a boil, and stir in green beans. Cook for 15 minutes, or until beans are tender.

2. Stir in rice, and cover pot. Reduce heat to medium, and cook for 10 to 15 minutes, or until much of the liquid is absorbed. (Be careful not to overcook rice at this point or the dish will be mushy; the rice should be firm.) Remove entire contents to another container, and return pot to the stove.

3. Heat oil in the bottom of pot over medium heat (make sure it is a non-stick pot.) Dump rice mixture back into pot. Wrap a clean dish towel around the inside of the pot's lid (the ends of the dish towel will be folded over the edges on top of the lid,) and put the lid on the pot. Cook for 35 minutes, without uncovering or stirring. Remove lid and place a tray on top of the pot, then carefully flip it over. The rice will hold the shape of pot with a nice crust on top called 'tah digh.'

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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