Rice with lamb, tomatoes and green beans (Loobia polo) from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

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Notes about this recipe

  • CourtneyT on December 23, 2024

    Excellent! I cut the amount of lamb in half (because that's what I had on hand) and subbed chopped carrots for the remainder and it's worked out well. I soaked my rice for several hours because it's habit to set out my ingredients at lunchtime. It made about 6 servings and we certainly didn't mind the leftovers. Will certainly make again.

  • jenburkholder on February 09, 2024

    One of the best meals I’ve made in a while - soothing and perfect with some yogurt on the side. I used a full pound of ground lamb and one 10 oz bag of frozen cut green beans, which worked great. Only tweak I would make is an extra splash of water and to let the rice cook slightly longer, since mine was a bit firm still.

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