Teresa's Recipes
Lubiya Polo (Persian Black-Eyed Pea Rice)
Immerse yourself in the rich flavors of Lubiya Polo, a traditional Persian dish that beautifully combines tender basmati rice with hearty black-eyed peas, aromatic spices, and a sprinkle of vibrant saffron. This dish is not only a feast for the palate but also a homage to the Persian culinary heritage, often enjoyed during family gatherings and special occasions. The delightful crunch of almonds and pistachios, paired with the tartness of dried barberries, provides a perfect contrast to the savory beef and spices, making it a well-rounded and satisfying meal.
Ingredients
- 2 cups Basmati rice
- 1 cup, soaked Black-eyed peas
- 1 lb Ground beef
- 1 large, chopped Onion
- 3 cloves, minced Garlic
- 3 tablespoons Vegetable oil
- 7 cups (3 for peas, 4 for rice) Water
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Cinnamon
- 1 teaspoon Cumin
- 1 teaspoon Turmeric
- 1/4 teaspoon, dissolved in 2 tablespoons of hot water Saffron
- 1/4 cup, slivered Almonds
- 1/4 cup, chopped Pistachios
- 1/4 cup, soaked in warm water Dried barberries
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Calories: 450
- Fat: 20g
- Carbs: 50g
- Protein: 25g
- Sodium: 300mg
- Sugar: 2g
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain thoroughly.
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown and fragrant.
- Add the ground beef to the pot and cook until browned, breaking it apart with a spoon. Stir in the turmeric, cumin, cinnamon, salt, and black pepper until well combined.
- Add the soaked black-eyed peas and 3 cups of water to the pot. Bring to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the peas are tender.
- Meanwhile, in a separate pot, bring 4 cups of water to a boil. Add the drained basmati rice and cook for about 5 minutes until partially cooked. Drain the rice and set aside.
- Layer half of the cooked rice over the black-eyed peas mixture in the pot. Drizzle half of the dissolved saffron over this layer of rice.
- Add the remaining rice on top, followed by the rest of the saffron. Cover the pot with a tight-fitting lid, reduce heat to low, and cook for 30 minutes, or until the rice is tender and fluffy.
- Once cooked, gently fluff the rice with a fork to separate the grains. Serve the Lubiya Polo on a platter, garnished with soaked barberries, chopped pistachios, and slivered almonds.
Tips
- For a vegetarian version, substitute the ground beef with a mix of sautéed mushrooms and bell peppers.
- Feel free to adjust the spices according to your preference; adding a pinch of cayenne can give it an extra kick.
- Serve Lubiya Polo with a side of yogurt or a fresh salad to complement the flavors.