Green bean rice (Loobia polo) from Bottom of the Pot: Persian Recipes and Stories (page 117) by Naz Deravian

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Yogurt cucumber (Maast-o khiar); Tomato cucumber salad; Eggplant and herb pickles (Torshi liteh)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jd_z77v3u on January 23, 2026

    super delicious and good for freezer meal prep!

  • theresasmurk on December 19, 2025

    So delicious and comforting! Made the recipe as described.

  • bernalgirl on September 17, 2025

    I adapted this recipe to make it one-pan for a weeknight and adjusted the seasonings a bit, and this was a family favorite— a Persian arroz con pollo. I used diced chicken breast, substituted baharat seasoning for cinnamon and added a solid 1/4 teaspoon of chile flakes, and added the tomato paste with the sauté ingredients till it was brick red, then added the additional liquid with the saffron. I sautéed the rice in the pan, added liquid, and brought it to a boil before turning down the heat, covering the pan and cooking on low for 20 minutes. It truly is a bowl of comfort and I will make it again.

  • ldtrieb on May 04, 2019

    Delicious, used left over rice. Love how each recipe states how to make ahead or how to freeze for the future.

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