Persian Loobia Polo Recipe Updated: September 6, 2022 Serves: 10 - 12 people Ingredients: Green Bean Stew 1 pound 80/20 ground beef or stew meat cut into 1/2-inch pieces 1 pound Fresh green beans (cleaned, cut into 1-inch pieces) 6 oz can Tomato paste 1 medium White/yellow onion (finely chopped) 1/4 tsp Ground cinnamon 2 tbsp Ground turmeric 1 clove Garlic, minced 2+1 cups Hot water 4 + 3+1 tbsp Vegetable oil (Grapeseed oil preferred) 1/4 tsp Ground saffron dissolved in 1/4 cup of hot water to make a saffron solution 1 1/2 tsp Salt 1 1/2 tsp Black pepper 1/4 tsp Cayenne pepper Steamed Rice 2 cups Basmati or Jasmine long grain rice 3 tbsp Table salt (for the brine) 5 + 2 Tbsp Unsalted butter 6 tbsp Grapeseed oil 1/2 tsp Salt (for the bottom of the pot) 1/2 tsp Black pepper Directions: Cleaning and Brining the Rice: • Inspect and clean the dry rice in a tray or cookie sheet to find and remove any rocks, bugs or other debris that may have been shipped with it. • Wash the dry rice by putting the rice in a medium-sized bowl and adding cold tap water to about an inch above the rice and stir with your hand. NOTE: Do not rub the rice grains between your fingers. • Empty the water and repeat filling, stirring and emptying the water 2 more times until the water is almost clear. • On the 4th time, fill the bowl with water up to an inch above the rice, and add 3 Tbsp of table salt. • Stir the saltwater thoroughly. • Let the rice sit in the salt brine for at least 1 hour. Preparing the Green Bean Stew • In a large skillet, heat 4 tbsp vegetable oil on Medium High • Sauté the chopped green beans for 10 minutes while stirring occasionally (you are not frying them; just blistering). • Remove from skillet into a large bowl • Heat 3 tbsp of vegetable oil in a large pot on Medium High • Add chopped onions and garlic and sauté until aromatic & translucent (about 6 minutes) while stirring occasionally • Add the meat o If using ground beef, use a fork to break up the meat (a potato masher works best!) • Sauté meat, stirring occasionally until all of the meat changes color (about 15 minutes) • While meat is cooking, in a small skillet on high temp pre-heat 1 Tbsp vegetable oil then add the tomato paste and the turmeric. Sauté for 3 minutes, constantly stirring and mashing tomato paste and turmeric together. • Add the sauteed tomato paste to the large pot of meat and onions and stiur thoroughly. • Stir in cinnamon, 1.5 tsp salt, pepper, cayenne, half of saffron solution (1/8 cup), and 2 cups of hot water • Add the green beans and continue stirring occasionally • Bring to a boil • Cover, reduce heat and simmer for 35 minutes, stirring a few times during this time o While the Green Bean Stew is simmering, you can start boiling the rice (see next section below) • Add 1 more cup of hot water after 35 minutes • Simmer for an additional 20 minutes (leave the lid ajar to allow liquid to reduce faster) • Remove stew from heat • Taste stew to adjust salt, pepper, and cinnamon Boiling the Rice: • After the rice has brined, fill a large thick-bottomed pot half full of water and bring to a boil. • Add the rice and brine solution to the boiling pot. • Boil the rice, stirring occasionally to prevent rice grains settling at the bottom of the pot until the rice grains are almost cooked (AKA al dente; takes about 4-5 minutes). o To make sure you catch the rice at the right stage, start examining the rice grains about 3.5 minutes after you have started boiling it. o Al Dente means the rice grains are cooked on the outer layer but still hard in the center (This usually takes about 4-5 minutes). • Strain the rice using a colander -- WARNING: Be careful not to burn yourself! • Run cold tap water through the rice in the colander to wash away some of the starch. • Repeat the cold water rinse a second time. o NOTE: Running cold water through the cooked rice at this stage ensures fluffier grains and that the rice is not sticky. • Once the rice has been rinsed twice, leave it in the colander to drain. Steaming the Green Bean Stew and Rice: • Use a thick-bottomed, non-stick pot (can be the same as used for boiling the rice) and set the heat on medium high (4 or 5 out of a maximum 10 setting). • Add a 3-to-1 mixture of grapeseed oil and butter (6 Tbsp of oil and 2 Tbsp of butter) o Butter is used for flavor and grapeseed oil is used because it has a high smoke point and helps prevent the bottom of the rice from burning. • Add the remaining saffron solution (1/8 cup) to the mixture of grapeseed oil and butter in the pot. • Add 1/2 tsp salt and 1/2 tsp fresh black pepper. • Swirl the saffron-flavored oil mixture around to ensure thorough coverage of the bottom and about 2 inches up the sides of the pot to prevent the rice from sticking to the pot. • Spread 1/2-inch layer of the steamed rice from the colander in the bottom of the pot. • Using a slotted spoon, place a layer of green bean stew on top of the rice. • Continue layering of rice and stew ensuring the top layer is rice. o Your stew layers will be thicker than rice layers, because you have more stew than rice. o Some people prefer to sprinkle cinnamon on the layers as they assemble the Loobia Polow. • Using the handle of a spoon or spatula, poke 8-10 holes in the mound of rice and stew reaching all the way down to the bottom of the pot. o Poking the holes allows the steam to rise so the rice at the bottom of the pot will be crunchy, and ensures the middle of the mound cooks thoroughly. • Put the lid on the pot and cook on Medium High setting (dial setting 5 out of 10) • Cook for 5 minutes or until condensation gathers on the inside of the lid and starts to drip down to the sides of the lid. o A glass lid makes this observation easy. If you don’t have a glass lid, check the inside of the lid after 5 minutes. • Remove the lid and put 5-6 pieces of butter (each 1 Tbsp) on the top of the rice and stew mound. • Place a paper towel (or dishcloth) over the top of the pot and replace the lid to seal the pot. • Lower the temperature to medium low setting (dial setting 3 out of 10). IMPORTANT: The temperature profile is different on every cooktop, especially if you are using a gas-burning vs. electric cooktop. Experiment and find out where exactly medium low is on your cooktop to produce the crunchiest rice layer (tahdeeg) without burning it! This may mean you have to burn and ruin a couple of batches of Persian rice before you discover the right setting for this second stage of cooking rice! • Steam the rice and stew for 45 minutes. • After about 40 minutes, fill the kitchen sink with cold tap water about 4 inches deep. Completing the Loobia Polo: • After your 45 minutes of steaming the rice and stew is complete, lift the lid, remove the towel, and admire the perfection you have made! • Quickly carry the pot to the kitchen sink and place in the cold bath of water you made earlier (you'll hear a loud sizzle)! o WARNING: Be careful not to burn your hands; the handles are hot! o This cold bath helps separate the bottom crunchy rice layer (tahdeeg) from the hot metal pot. • Remove the pot from the cold-water bath and place on a towel on the kitchen counter. Serving the Loobia Polo: • Remove the contents of the pot in one of two ways: • Spoon the rice o Remove the Loobia Polo from the pot using a spatula or large spoon (until you reach the crunchy bottom tahdeeg layer) and transfer it to your serving platter. o Remove the crunchy tahdeeg pieces and place with the Loobia Polo or on a separate platter. • Invert the pot o Place a serving platter (larger than your pot's diameter) on the open pot and invert holding both tightly together. This will cause the Loobia Polow and crunchy tahdeeg layer to drop onto your serving platter o Place the platter on the counter and gently remove the pot. If the crunchy tahdeeg did not separate perfectly, remove the remaining pieces from the pot using a spatula or spoon. • Serve as a main dish with salad or other vegetables, or serve as a side to your kabobs. Other Tahdeeg Options: • Watch the Café Bagheri Persian Saffron Rice video on UA-cam (ua-cam.com/video/GYkOrezkKW8/v-deo.html) for how to make potato tahdeeg. Other tahdeeg options include bread, tortilla, lettuce leaves, etc.
Only thing I'd fix in this recipe is lower the amount of water in the meat mixture. It just needs enough water to be a very thick stew like consistency. Then you get a good concentrated flavor of the mixture when you add it all to the rice. It should not be soupy by the time it's done simmering.
I would never use grapeseed oil or vegetable oil poly unsaturated oils are toxic and unsuitable for human consumption they cause lipid peroxidation, which is an attack on your cells in a chain reaction manner. I use a neutral, coconut oil and olive oil as well as butter. You might want to look at oils in context so you can get some knowledge about the toxic effects of vegetable oils and seed. Oils are used to use grapeseed oil to mix my oil paints…
I’m African American and my X husband made this dish-so many times for me while I was in college. He was Persian. He taught me how to make this and it was always so delicious when he made it. He was a great cook and teacher for me and now I want to make this dish in honor of him after 40 years. Time flies 🙏🏾🌟
Coming from a Persian girl who’s dad’s food is amazing but he can’t give me tangible measurements…….., I so appreciate your videos! They’re super helpful and delicious! Keep doing your thang! I’m making this tonight and my house smells amazing!
Hahaha this made me laugh. Persian boy here and my dad's exactly the same, cannot teach me measurements because to him it's just natural! Hence, I am here
Same. Iranian, born here, and have no idea what the English translations are for all of the spices and ingredients. Drives me nuts. Thanks for explaining in English!
My husband is persian, and i have always struggled to find recipes online. Thank you for this. i will be trying this recipe tomorrow. i will post the results!!
I am making it for the first time tomorrow. My mother (Persian) has given me a similar recipe with much less description/reasoning. I appreciate you explaining every step and its rationale. You are teaching Persian cooking essentials this way, which makes it so much more sustainable than just a series of events. I almost never leave a comment on UA-cam, but your thoughtful tutorial deserves appreciation. Following your channel!
As always, thanks for the great tutorial. My ex-wife is Iranian and used to make this dish all the time. I haven't had it in 10 plus years so I decided to make it. I make other common Iranian dishes as well which I love.
Salam aleykom Sir, I am writing to you from the UK. My dad is Iranian and I never liked Loobia Polo growing up. Today I made it your way and all I can say is WOW. It was sooo delicious. It blew me away !!! Thank you so much for teaching us. I’m a new subscriber and will definitely try your other recipes. Wishing you and your family all the best inshallah ❤❤❤❤❤❤❤❤
Love your tutorials! I have always said if I had to eat one type of food for the rest of my life, it would be Persian food! there is nothing in comparison in my book!!! 😀
Wonderful! Thank you for teaching me how to make it. Straight forward and simple. Making it for my man’s birthday and I’m sure he will enjoy it now that I have watched your video!
I love your videos bc you do so much explaining throughout.. I find so many elope make it look and sound simple and I cannot exactly replicate what they made! Ven tough I worked really hard. Thank you so much for your videos. I love people and love to learn where people are from around the world. Thank you for sharing your lovely culture with us!
I am so excited to find you. I'm looking forward to trying this. My parents grew up in Tehran. My favorite foods i grew up on all right here. I'm so grateful for your detailed explanation for us beginners. Thank you my persian friend.
Thank you, this is great and I like how you explain everything exactly! I'm always cooking Estamboli (without beans) for my husbind who is persian (I'm jugoslavian/Austria) 😄😄😄. I've never cooked the tomatopaste with zarcube extra, but I will today! And I love the tahdik only of rice the most too! Love salad shirazi!!! So thx for the Video! Khoda hafez and Nooshejan to all of you!! 🥰🥰🥰🥰
Thank you for sharing. There is a lot of effort and time poured into this recipe. Made this and it’s my family’s new favourite loobia polo recipe. Became a staple in our house😊
I made loobia Polo using your recipe and it turned out real good. I really liked the trick about the tomatoes paste mixed with turmeric. Thank you for sharing these videos.
@@CafeBagheri Absolutely!! I want to ask for one favor though. Do you have a good recipe for a good Chicken Soup? I can use that while my Mom is recovering.
Just made it this evening. Fabulous recipe Mr. Bagheri. Taste of exotic Persian food at home. Used to have it regularly at Darya restaurant in Santa Monica, California before moving cross country to Pennsylvania more than 20 years ago. Your narration is elegant and you explain why you do what you do very well- and it's like attending a cooking class from home. I followed your recipe mostly as is with a few minor changes. 1 tbsp salt for rice instead of 3 tbsp (but next time I would use 2 as it gets rinsed out as you said) 1 tbsp turmeric instead of 2 tbsp. Added potato slices for tahdeeg Used Veg oil stuffed some cinnamon sticks and whole cardamom into the rice The rice did not stick together and it came out perfect with just the right texture. In the future, I might use an extra 1/4 tsp of saffron to sprinkle on after cooking to enhance the aroma. Though I grew up on the southern coast of India where we know how to grow rice, I don't think we know how to cook rice as well as the Persians. Thanks again for a wonderful gift.
You really make a genuine & delebrate effort to explain each and every step of tackling a recepe to ensure ,that ,concerned watchers do understand what & how you cook to enable the interested, to subsequently try their hand on. I enjoyed learnt this delicious rice dish thanks - panjab india
I made this and it was good. When I added salad Shirazi onto the plate and ate them together it was really good! I’ll always make salad Shirazi with my polows from now on because the contrast in texture and flavour is so good that they really compliment each other.
This looks lovely, I'd like to try to cook the whole thing, including making the salad. I'm very aware though that it uses a great deal of cooking time, and that we are now heading into an austerity/high fuel price winter, so I will have to wait until I'm feeling flush. 💖👍
Hello Ara Bagheri Thank you for the nice video. Today i cook this meal for my first time. I enjoy the good taste so much, love it!!! But i see that normal Basmati Rice is not so good. I have to buy better rice. And finally i like the music in your videos. Best regards from Swiss!
Basmati or Jasmine are good for this recipe. Just make sure not to cook too much in the first stage when you are boiling the rice, because it also cooks in the seconds stage with beans and meat. Rice should be boiled only al dente.
Mom lets a couple of ice cubes melt in the saffron first before adding hot water. She says this brings the taste out more but I'm not sure. I do know that ice actually helps bring out the oil of the walnut powder in Fesenjoon, however.
I’m in love with this rice isn’t called estamboli rice in Iran? I’ve been to Iran several times and tasted the estamboli rice and now I will recreate it by myself 🤗
Until I get a chance to put up a video on burgers, I will leave you my most simple but possibly the best recipe for beef burgers. Spice mix: 2 parts Garlic powder, 2 parts kosher salt, 1 part fresh ground black pepper, mix thoroughly. Use Ground Chuck, 80/20 (20% fat), form into 4-5 ounce balls. Smashing technique for the burger is the way to go. Preheat griddle or a skillet to high heat. Use a flat spatula to flatten the ground meat ball for 10-15 seconds by pressing it down. Sprinkle prepared spice mix on top side. Cook 2-3 minutes. Flip the patty and apply spice mix on the second side. cook 1-2 minutes. Ready to top with cheese (if making a cheese burger). You should have been toasting your favourite bun on both halves a couple of minutes before the burger patties are done. Spread your favourite sauces/condiments and veggies on the bottom half of the bun. Top with beef patty and cheese. Top with top half bun. Enjoy! 🎉✊🏼
Persian Loobia Polo
Recipe
Updated: September 6, 2022
Serves: 10 - 12 people
Ingredients:
Green Bean Stew
1 pound 80/20 ground beef or stew meat cut into 1/2-inch pieces
1 pound Fresh green beans (cleaned, cut into 1-inch pieces)
6 oz can Tomato paste
1 medium White/yellow onion (finely chopped)
1/4 tsp Ground cinnamon
2 tbsp Ground turmeric
1 clove Garlic, minced
2+1 cups Hot water
4 + 3+1 tbsp Vegetable oil (Grapeseed oil preferred)
1/4 tsp Ground saffron dissolved in 1/4 cup of hot water to make a saffron solution
1 1/2 tsp Salt
1 1/2 tsp Black pepper
1/4 tsp Cayenne pepper
Steamed Rice
2 cups Basmati or Jasmine long grain rice
3 tbsp Table salt (for the brine)
5 + 2 Tbsp Unsalted butter
6 tbsp Grapeseed oil
1/2 tsp Salt (for the bottom of the pot)
1/2 tsp Black pepper
Directions:
Cleaning and Brining the Rice:
• Inspect and clean the dry rice in a tray or cookie sheet to find and remove any rocks, bugs or other debris that may have been shipped with it.
• Wash the dry rice by putting the rice in a medium-sized bowl and adding cold tap water to about an inch above the rice and stir with your hand.
NOTE: Do not rub the rice grains between your fingers.
• Empty the water and repeat filling, stirring and emptying the water 2 more times until the water is almost clear.
• On the 4th time, fill the bowl with water up to an inch above the rice, and add 3 Tbsp of table salt.
• Stir the saltwater thoroughly.
• Let the rice sit in the salt brine for at least 1 hour.
Preparing the Green Bean Stew
• In a large skillet, heat 4 tbsp vegetable oil on Medium High
• Sauté the chopped green beans for 10 minutes while stirring occasionally (you are not frying them; just blistering).
• Remove from skillet into a large bowl
• Heat 3 tbsp of vegetable oil in a large pot on Medium High
• Add chopped onions and garlic and sauté until aromatic & translucent (about 6 minutes) while stirring occasionally
• Add the meat
o If using ground beef, use a fork to break up the meat (a potato masher works best!)
• Sauté meat, stirring occasionally until all of the meat changes color (about 15 minutes)
• While meat is cooking, in a small skillet on high temp pre-heat 1 Tbsp vegetable oil then add the tomato paste and the turmeric. Sauté for 3 minutes, constantly stirring and mashing tomato paste and turmeric together.
• Add the sauteed tomato paste to the large pot of meat and onions and stiur thoroughly.
• Stir in cinnamon, 1.5 tsp salt, pepper, cayenne, half of saffron solution (1/8 cup), and 2 cups of hot water
• Add the green beans and continue stirring occasionally
• Bring to a boil
• Cover, reduce heat and simmer for 35 minutes, stirring a few times during this time
o While the Green Bean Stew is simmering, you can start boiling the rice (see next section below)
• Add 1 more cup of hot water after 35 minutes
• Simmer for an additional 20 minutes (leave the lid ajar to allow liquid to reduce faster)
• Remove stew from heat
• Taste stew to adjust salt, pepper, and cinnamon
Boiling the Rice:
• After the rice has brined, fill a large thick-bottomed pot half full of water and bring to a boil.
• Add the rice and brine solution to the boiling pot.
• Boil the rice, stirring occasionally to prevent rice grains settling at the bottom of the pot until the rice grains are almost cooked (AKA al dente; takes about 4-5 minutes).
o To make sure you catch the rice at the right stage, start examining the rice grains about 3.5 minutes after you have started boiling it.
o Al Dente means the rice grains are cooked on the outer layer but still hard in the center (This usually takes about 4-5 minutes).
• Strain the rice using a colander -- WARNING: Be careful not to burn yourself!
• Run cold tap water through the rice in the colander to wash away some of the starch.
• Repeat the cold water rinse a second time.
o NOTE: Running cold water through the cooked rice at this stage ensures fluffier grains and that the rice is not sticky.
• Once the rice has been rinsed twice, leave it in the colander to drain.
Steaming the Green Bean Stew and Rice:
• Use a thick-bottomed, non-stick pot (can be the same as used for boiling the rice) and set the heat on medium high (4 or 5 out of a maximum 10 setting).
• Add a 3-to-1 mixture of grapeseed oil and butter (6 Tbsp of oil and 2 Tbsp of butter)
o Butter is used for flavor and grapeseed oil is used because it has a high smoke point and helps prevent the bottom of the rice from burning.
• Add the remaining saffron solution (1/8 cup) to the mixture of grapeseed oil and butter in the pot.
• Add 1/2 tsp salt and 1/2 tsp fresh black pepper.
• Swirl the saffron-flavored oil mixture around to ensure thorough coverage of the bottom and about 2 inches up the sides of the pot to prevent the rice from sticking to the pot.
• Spread 1/2-inch layer of the steamed rice from the colander in the bottom of the pot.
• Using a slotted spoon, place a layer of green bean stew on top of the rice.
• Continue layering of rice and stew ensuring the top layer is rice.
o Your stew layers will be thicker than rice layers, because you have more stew than rice.
o Some people prefer to sprinkle cinnamon on the layers as they assemble the Loobia Polow.
• Using the handle of a spoon or spatula, poke 8-10 holes in the mound of rice and stew reaching all the way down to the bottom of the pot.
o Poking the holes allows the steam to rise so the rice at the bottom of the pot will be crunchy, and ensures the middle of the mound cooks thoroughly.
• Put the lid on the pot and cook on Medium High setting (dial setting 5 out of 10)
• Cook for 5 minutes or until condensation gathers on the inside of the lid and starts to drip down to the sides of the lid.
o A glass lid makes this observation easy. If you don’t have a glass lid, check the inside of the lid after 5 minutes.
• Remove the lid and put 5-6 pieces of butter (each 1 Tbsp) on the top of the rice and stew mound.
• Place a paper towel (or dishcloth) over the top of the pot and replace the lid to seal the pot.
• Lower the temperature to medium low setting (dial setting 3 out of 10).
IMPORTANT: The temperature profile is different on every cooktop, especially if you are using a gas-burning vs. electric cooktop. Experiment and find out where exactly medium low is on your cooktop to produce the crunchiest rice layer (tahdeeg) without burning it! This may mean you have to burn and ruin a couple of batches of Persian rice before you discover the right setting for this second stage of cooking rice!
• Steam the rice and stew for 45 minutes.
• After about 40 minutes, fill the kitchen sink with cold tap water about 4 inches deep.
Completing the Loobia Polo:
• After your 45 minutes of steaming the rice and stew is complete, lift the lid, remove the towel, and admire the perfection you have made!
• Quickly carry the pot to the kitchen sink and place in the cold bath of water you made earlier (you'll hear a loud sizzle)!
o WARNING: Be careful not to burn your hands; the handles are hot!
o This cold bath helps separate the bottom crunchy rice layer (tahdeeg) from the hot metal pot.
• Remove the pot from the cold-water bath and place on a towel on the kitchen counter.
Serving the Loobia Polo:
• Remove the contents of the pot in one of two ways:
• Spoon the rice
o Remove the Loobia Polo from the pot using a spatula or large spoon (until you reach the crunchy bottom tahdeeg layer) and transfer it to your serving platter.
o Remove the crunchy tahdeeg pieces and place with the Loobia Polo or on a separate platter.
• Invert the pot
o Place a serving platter (larger than your pot's diameter) on the open pot and invert holding both tightly together.
This will cause the Loobia Polow and crunchy tahdeeg layer to drop onto your serving platter
o Place the platter on the counter and gently remove the pot.
If the crunchy tahdeeg did not separate perfectly, remove the remaining pieces from the pot using a spatula or spoon.
• Serve as a main dish with salad or other vegetables, or serve as a side to your kabobs.
Other Tahdeeg Options:
• Watch the Café Bagheri Persian Saffron Rice video on UA-cam (ua-cam.com/video/GYkOrezkKW8/v-deo.html) for how to make potato tahdeeg. Other tahdeeg options include bread, tortilla, lettuce leaves, etc.
Thank you so much!
Daste shoma dard nakone 🌼greetings from Germany
Amazing!!!
@@heatheryazdan5556 Thank you Heather! Thanks for sharing with your friends!
Only thing I'd fix in this recipe is lower the amount of water in the meat mixture. It just needs enough water to be a very thick stew like consistency. Then you get a good concentrated flavor of the mixture when you add it all to the rice. It should not be soupy by the time it's done simmering.
I would never use grapeseed oil or vegetable oil poly unsaturated oils are toxic and unsuitable for human consumption they cause lipid peroxidation, which is an attack on your cells in a chain reaction manner. I use a neutral, coconut oil and olive oil as well as butter. You might want to look at oils in context so you can get some knowledge about the toxic effects of vegetable oils and seed. Oils are used to use grapeseed oil to mix my oil paints…
Im from Kenya working in Iranian Family, i learned how to make loobia polo from you and it was amazing. They loved it, thank you Mr Bagheri
I’m African American and my X husband made this dish-so many times for me while I was in college. He was Persian. He taught me how to make this and it was always so delicious when he made it. He was a great cook and teacher for me and now I want to make this dish in honor of him after 40 years. Time flies 🙏🏾🌟
Let me know how it turns out. May be we could do a live show together some day?
Coming from a Persian girl who’s dad’s food is amazing but he can’t give me tangible measurements…….., I so appreciate your videos! They’re super helpful and delicious! Keep doing your thang! I’m making this tonight and my house smells amazing!
Hahaha this made me laugh. Persian boy here and my dad's exactly the same, cannot teach me measurements because to him it's just natural! Hence, I am here
Lol same 😅
I am fully persian moved to America with my family and I can't still make my mom give me those measurements 😂😂😂
Omg same! With my mom!!
Same. Iranian, born here, and have no idea what the English translations are for all of the spices and ingredients. Drives me nuts. Thanks for explaining in English!
My husband is persian, and i have always struggled to find recipes online. Thank you for this. i will be trying this recipe tomorrow. i will post the results!!
I am making it for the first time tomorrow. My mother (Persian) has given me a similar recipe with much less description/reasoning. I appreciate you explaining every step and its rationale. You are teaching Persian cooking essentials this way, which makes it so much more sustainable than just a series of events. I almost never leave a comment on UA-cam, but your thoughtful tutorial deserves appreciation. Following your channel!
I watching this while fasting and cant wait to try it for tonight’s iftar. Different from the recipe I’ve tried and i love yours better 👌🏽
Spent the summer before the Revolution in Teheran. Iranian people are wonderful people and I miss the food!!! So happy to have found this channel.
Just tried this recipe today. Your instructions are so good, it turned out beautifully. I could eat this very day, wow!
As always, thanks for the great tutorial. My ex-wife is Iranian and used to make this dish all the time. I haven't had it in 10 plus years so I decided to make it. I make other common Iranian dishes as well which I love.
I am going to cook this for lunch today. My first time cooking Iranian food and I Am excited to learn!! So flavourful
Salam aleykom Sir, I am writing to you from the UK. My dad is Iranian and I never liked Loobia Polo growing up. Today I made it your way and all I can say is WOW. It was sooo delicious. It blew me away !!! Thank you so much for teaching us. I’m a new subscriber and will definitely try your other recipes. Wishing you and your family all the best inshallah ❤❤❤❤❤❤❤❤
Love your tutorials! I have always said if I had to eat one type of food for the rest of my life, it would be Persian food! there is nothing in comparison in my book!!! 😀
Wonderful! Thank you for teaching me how to make it. Straight forward and simple. Making it for my man’s birthday and I’m sure he will enjoy it now that I have watched your video!
You're husband is VERY lucky (even though I hope he makes also great food for you ;-) ) :-) !
I love your videos bc you do so much explaining throughout.. I find so many elope make it look and sound simple and I cannot exactly replicate what they made! Ven tough I worked really hard. Thank you so much for your videos. I love people and love to learn where people are from around the world. Thank you for sharing your lovely culture with us!
I am so excited to find you. I'm looking forward to trying this. My parents grew up in Tehran. My favorite foods i grew up on all right here. I'm so grateful for your detailed explanation for us beginners. Thank you my persian friend.
Thank you!
Thank you, this is great and I like how you explain everything exactly!
I'm always cooking Estamboli (without beans) for my husbind who is persian (I'm jugoslavian/Austria) 😄😄😄. I've never cooked the tomatopaste with zarcube extra, but I will today! And I love the tahdik only of rice the most too! Love salad shirazi!!!
So thx for the Video! Khoda hafez and Nooshejan to all of you!! 🥰🥰🥰🥰
Finally Persian recipes in English on youtube, thank you, i can introduce this to my friend
نام حمید
آشپری لوبیا پلو خیلی عالی دست شما درد نکنه
پدرم master cook در سفارت ایران در بغداد بود .
I want to say thank you , for show us the best of Persian Food
I just came across your channel and it's one of the best. You must be an engineer :) as your approach is very systemic and with clear directions.
Software/IT background! 😁
Bravo, you did perfect job. آفرین صد آفرین.
Dear Master Bogheri Thank you very much you are a good cook and good teacher we love you God bless you from Los Angeles
Thank you chief Bagheri for another amazing Loobia polo recipe.
Thank you for sharing. There is a lot of effort and time poured into this recipe. Made this and it’s my family’s new favourite loobia polo recipe. Became a staple in our house😊
I made loobia Polo using your recipe and it turned out real good. I really liked the trick about the tomatoes paste mixed with turmeric. Thank you for sharing these videos.
Thank you! Can I use your comment on my website as a testimonial?🙏🏼
@@CafeBagheri Absolutely!! I want to ask for one favor though. Do you have a good recipe for a good Chicken Soup? I can use that while my Mom is recovering.
@@hedynaraghi8706 I do. I will send it to you this evening.
@@CafeBagheri Thank you kindly!
U R the best...
Bravo!! Best looking loobia polo ever!! I can literally taste 😋 it.
ممنون....دستتون درد نکنه.....👏👏
سپاسگزارم! 🙏🏼
Just made it this evening. Fabulous recipe Mr. Bagheri.
Taste of exotic Persian food at home. Used to have it regularly at Darya restaurant in Santa Monica, California before moving cross country to Pennsylvania more than 20 years ago.
Your narration is elegant and you explain why you do what you do very well- and it's like attending a cooking class from home.
I followed your recipe mostly as is with a few minor changes.
1 tbsp salt for rice instead of 3 tbsp (but next time I would use 2 as it gets rinsed out as you said)
1 tbsp turmeric instead of 2 tbsp.
Added potato slices for tahdeeg
Used Veg oil
stuffed some cinnamon sticks and whole cardamom into the rice
The rice did not stick together and it came out perfect with just the right texture. In the future, I might use an extra 1/4 tsp of saffron to sprinkle on after cooking to enhance the aroma.
Though I grew up on the southern coast of India where we know how to grow rice, I don't think we know how to cook rice as well as the Persians.
Thanks again for a wonderful gift.
Enjoy! And thanks for sharing this video with your friends.
Aghaie Bagheri, doroud bar shoma !
Tandorost bashid! 🙏🏼❤️
You really make a genuine & delebrate effort to explain each and every step of tackling a recepe to ensure ,that ,concerned watchers do understand what & how you cook to enable the interested, to subsequently try their hand on. I enjoyed learnt this delicious rice dish thanks - panjab india
Thank you Kuldip!
@@CafeBagheri thanks for your kind response
I made this and it was good. When I added salad Shirazi onto the plate and ate them together it was really good! I’ll always make salad Shirazi with my polows from now on because the contrast in texture and flavour is so good that they really compliment each other.
Awesome. Enjoy!
I could smell it through the video :'( looks awsome, thanks for these fantastic videos
Making it later I lived in Tehran many many years ago this reminded me of that time so much,thankyou for sharing
I followed the recipe! It is amazing! Nothing can be that delicious! Thank you for the great video and giving all the tricks!
Greetings from Germany! Mersi u helpt me a lot ❤️🇮🇷
Love it so much..my fiancé makes it the way his mother did..now I'm going to surprise him🤩
Thank you so much! We just followed your video exactly and it came out perfectly!! Just gained a new subscriber!
Wao this looks like a tasty meal to have with family and friends.
Mr. Bagheri thanks for this gift sir. I must make this dish
Lovely tutorial and reminder of the Loobia Polo! ❤🎉😊
Loved every bit. Great explanation process.
Thanks for all your recipes Mr Bagheri.
Love it i'm going to cook it thanks for your recipe and your time.
Maravilla gastronómica! Gracias por compartir.
I have to taste this once in my life. looks great.
Amazing video, Thanks for sharing
A lot of love in your cooking! Thank you very much!
Looks Delicious
Looks delicious!!! I will follow your receipt and going to cook it tomorrow. I love Persian dishes!!!
It turned out amazing! Thank you so much!😋….
Hello. Greetings from the Philippines. Thank you for sharing your helpful video and appetizing recipe. Have a great weekend.
Beh beh, looks scrumptious!
Thank you for teaching this food
I mad it and it was very delicious
😊😊
Thank you! Great videos! 🙏
Im indian and i love your receipes nd try it👍👌
Great recipe!
Thanks for sharing,learned a few techniques that I wasn't aware of 😊
First time watching ur channel, keep up the great work
Enjoyed it :)
Well done, you made a very delicious food and explain everything as good and perfect as it had to be Cooked 👍
This looks lovely, I'd like to try to cook the whole thing, including making the salad.
I'm very aware though that it uses a great deal of cooking time, and that we are now heading into an austerity/high fuel price winter, so I will have to wait until I'm feeling flush. 💖👍
You can make this any time!
beautiful reccipe
براوو خیلی عالیه.🌻🌼🌻🌼🌻
Awesome Love your show Regards
Looks great 👍 I love it. I will do it ❤
this is awesome
Looks Delicious!!
Looks delicious. Thank you! Will make it this week!
Excellent! I have mine with yogurt. Delish!!
Ur my fave pharsi chef ever 💪
Good work, great voice 👍
I love your food Sri From California thank you SO much
Yummy! Just subscribed from UK ❤
will make it
Nice recipe
That looks really good!!!! Thank you very much.
Hello Ara Bagheri
Thank you for the nice video.
Today i cook this meal for my first time.
I enjoy the good taste so much, love it!!!
But i see that normal Basmati Rice is not so good. I have to buy better rice.
And finally i like the music in your videos.
Best regards from Swiss!
Basmati or Jasmine are good for this recipe. Just make sure not to cook too much in the first stage when you are boiling the rice, because it also cooks in the seconds stage with beans and meat. Rice should be boiled only al dente.
Se mueve tanto que es difícil seguir mirando. Muy rica la receta ❤
Rice tahdig. Good man! 💯
The only Loobia Polo receipt that really works! Others are fake. 😄👌
I love iranian food
Can,t wait to try it
I love your recipes
looks nice, will try it
Im glad I bumped into the club hub. Your videos are great.
Thank you chef!
Wonderful Videos. Merci
Hi brother thx for teaching lobia pollo it is perfect 👍 thx
Mom lets a couple of ice cubes melt in the saffron first before adding hot water. She says this brings the taste out more but I'm not sure.
I do know that ice actually helps bring out the oil of the walnut powder in Fesenjoon, however.
That's a different method - this is called "Dam Keshi" - I have tried both and this seems better!
به به خیلی خوب آموزش دادید
Omg I don’t cook but I think I am going to make this. Thank you 🙏
Cooking & gardening are what keep me sane & away from the demons lingering in the dark corners. Also, good saffron makes you happy & hopeful.
Well done Sir very nice.
I’m in love with this rice isn’t called estamboli rice in Iran? I’ve been to Iran several times and tasted the estamboli rice and now I will recreate it by myself 🤗
Estamboli polow is slightly different.
Estamboli has much more veggies in it and usually put shredded chicken meat :))
Love ❤️ your recipe I am going to try it
Wowww !
amazing cooking 🤩👌
مرسی ❤❤❤
Hey Mr. Bagheri I would love to see a burger recipe from ya
I do have a couple of good ones; let me work on that! 👍🏼
Until I get a chance to put up a video on burgers, I will leave you my most simple but possibly the best recipe for beef burgers. Spice mix: 2 parts Garlic powder, 2 parts kosher salt, 1 part fresh ground black pepper, mix thoroughly. Use Ground Chuck, 80/20 (20% fat), form into 4-5 ounce balls. Smashing technique for the burger is the way to go. Preheat griddle or a skillet to high heat. Use a flat spatula to flatten the ground meat ball for 10-15 seconds by pressing it down. Sprinkle prepared spice mix on top side. Cook 2-3 minutes. Flip the patty and apply spice mix on the second side. cook 1-2 minutes. Ready to top with cheese (if making a cheese burger).
You should have been toasting your favourite bun on both halves a couple of minutes before the burger patties are done.
Spread your favourite sauces/condiments and veggies on the bottom half of the bun. Top with beef patty and cheese. Top with top half bun. Enjoy! 🎉✊🏼
amazing 😋
I was actually wondering if you (Cafe Bagheri) have any location that we can come and dine in?! It would be amazing to live the experience!
So far only a virtual / online experience. As well as culinary presentations and events. Check out our website: www.cafebagheri.com/
AMAZING 🤩🔥
thank you