Persian Green Beans – Loobia with Chicken
I have come up with a version of ‘Loobia Polo’ that I am calling Persian Green Beans. also known as Loobia Polo (Farsi for green bean rice) with Chicken. ‘Loobia polo’ is a one of my personal all-time favorite Persian dishes and definitely a favorite of our girls. ‘Loobia polo’ can be translated from Farsi to English as meaning ‘rice with green beans’.
Why should you try Persian Green beans – Loobia with Chicken?
- Eat plenty of veggies in a tasty way
- Warm up with a nutritious meal
- One pot recipe – fewer dishes to wash!
Traditionally lobia polo is a rice dish (polo means rice in Farsi) made with red meat – normally either ground beef or stewed beef. I’m not very traditional (to put it mildly!) and so I like to make my loobia recipe lightened up with chicken and lots of lemon juice.
Iranians switch up the spices in their recipes from family to family. For example, if you have the same Persian dish at one home, it will surely be different the next time you have it someplace else. Each family has their own ‘secret recipe’. I use a combination of spices that my mom and Bob’s mom use to make this loobia polo. It’s a killer combo!
Enjoy Persian Green Beans | Loobia Polo with Chicken with toasted whole wheat naan (that’s how I like it!). Layer it up with basmati rice to experience it the way most Iranian families do. Feel free to use any meat of choice – the onions and spices remain the same.
Typically, Iranian recipes require a lot of time in the kitchen – chopping veggies and herbs, frying onions, cooking meat, simmering stews. Cooking Persian food can to be quite labor intensive. The good news is that the hardest part of making my Persian green beans is the chopping. Once you conquer the chopping, making this dish is a breeze. I also manage to make this recipe in one pot ?. Dishes are not my forte, the fewer the better.
- 1½ bags (1 lb. each) of green beans (I like pre-washed and trimmed)
- 1 lb. chicken (or other meat of choice)
- ½ onion, chopped
- 1 T minced garlic
- 1 t. minced ginger
- 1½ T. tumeric
- ½ t. ground Persian saffron dissolved in 1 T. water
- ¾ T. salt
- ½ t. freshly ground pepper
- ½ t. cinnamon
- ½ c. sundried tomatoes (julienne cut into small pieces)
- ½ c. tomato paste (you can sub in 2 or 3 T. ketchup here)
- ¾ c. diced and fire roasted organic tomatoes (canned)
- 3 T. water (plus more if needed)
- juice of 1 whole fresh lemon
- 1 T. Canola oil
- 1 T. olive oil
- Chop green beans into small pieces, about ½ inch long
- Chop chicken into small pieces, about ½ inch big
- Process onion, garlic, ginger, and spices in food processor until almost paste like
- Stir together the onion mixture with the chicken until the chicken is well coated - let marinate about 30 minutes
- Cook the chicken in a deep pan after heating the oils for about 5 minutes on medium heat, stirring as it cooks
- Add chopped green beans, tomato sauces, sun-dried tomatoes, and lemon juice
- Stir in pan
- Cook for 15 more minutes on medium heat, stirring every couple minutes
- Taste and adjust salt/pepper and/or lemon juice/water if needed
- Reduce heat to simmer and cook on low for another 45 minutes while you prepare rice
- Taste test the green beans - it is important that they are cooked vs. crunchy for this dish
- Serve plain with whole wheat naan or layer with basmati rice
Does your family like middle eastern spices? If so try this easy Persian dish! Let me know how it turns out if you make Persian Green Beans | Loobia with Chicken – post a picture on Instagram with #ovenhug so I can see! ?
✨ hugs and cheers, Bita