Lubia Polo (one of my favorites!)

By Cooking With Ayeh · 90 min

Ingredients

Instructions

1. Trim the ends off the green beans and cut them into 1-2 cm pieces.
2. In a large saucepan, saute the onion in olive oil until translucent, then add the garlic and saute for a few minutes. Add the turmeric, then season with salt and pepper.
3. Add the chopped mushrooms and cook for a few minutes over medium-high heat. Crumble in the tofu, add the green beans and season with salt and pepper. Stir.
4. Add the tomato paste and saute for a few minutes. Then add the passata and one cup of water.
5. Grind the saffron threads to a powder and infuse in 2 tablespoons of hot water. Add the saffron water, the advieh, salt and pepper, then simmer on low with the lid on for 20 minutes. The mixture should be wet but not watery; if it is too thick or dry, add a second cup of water.
6. Meanwhile, parboil the basmati rice in a pot of water with 2 teaspoons of salt. After the rice has boiled for 10-15 minutes, check it: it should be half cooked and still al dente. Drain and rinse under cold water.
7. Add olive oil to the bottom of the pot, with an optional drizzle of saffron water. Add a few ladles of rice, then a few ladles of the green bean mixture (about ¼ of each). Repeat, layering rice and mixture until both are used up.
8. Use the back of a spoon to make holes in the rice to let steam escape. Cover the lid with a clean kitchen towel and cook on low heat for 45 minutes to 1 hour.
9. To serve, remove the lid, place a large dish over the pot and flip it upside down, then lift the pot off to reveal the tahdig on top.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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GarlicOnionRiceMushroomTomato pasteTofuGreen beanPassata