Imagine a dish that transports you straight to the heart of Persian cuisine, where every bite tells a story of tradition and flavor! Green Bean Rice with Chicken, or Loobie Polo, is not just a meal—it's a culinary journey that combines tender chicken, perfectly cooked basmati rice, and crisp green beans in a symphony of spices that will make your taste buds dance. Whether you're a food enthusiast looking to explore international recipes or simply craving a hearty, delicious dinner, this recipe promises to be your new favorite comfort food that's both impressive and surprisingly easy to prepare.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Persian
Serves: 4 servings
Ingredients
- 2 cups basmati rice
- 1 pound green beans, trimmed
- 4 chicken pieces (legs or thighs)
- 1 onion, sliced
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Water as needed
Instructions
- Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in salted water for 30 minutes to improve texture and cooking quality.
- Trim the green beans and cut them into 1-inch pieces. Slice the onion thinly and set aside.
- Season the chicken pieces generously with salt, pepper, and turmeric. Ensure each piece is evenly coated with the spices.
- Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Brown the chicken pieces on all sides until they develop a golden-brown crust, about 5-6 minutes per side.
- Remove the chicken from the pot and set aside. In the same pot, sauté the sliced onions until they become translucent and slightly golden.
- Add the green beans to the pot and cook for 3-4 minutes, stirring occasionally to prevent burning.
- Drain the soaked rice and add it to the pot with the green beans. Gently stir to combine and toast the rice for 1-2 minutes.
- Carefully place the browned chicken pieces on top of the rice and green beans.
- Add enough water to just cover the ingredients. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 25-30 minutes.
- Check the rice periodically to ensure it doesn't stick to the bottom. If needed, add a small amount of water.
- Once the rice is tender and the chicken is cooked through (internal temperature of 165°F), remove from heat and let it rest for 5-10 minutes.
- Gently fluff the rice with a fork, ensuring the green beans and chicken are evenly distributed.
- Serve hot, garnishing with fresh herbs like parsley or dill if desired. Enjoy your homemade Loobie Polo!
Tips
- Rice Preparation is Key: Always rinse your basmati rice thoroughly and soak it in salted water. This crucial step ensures fluffy, separate grains and enhances the overall texture.
- Spice Coating Technique: When seasoning chicken, use your hands to massage the turmeric, salt, and pepper into the meat, ensuring an even and flavorful coating.
- Browning for Flavor: Take your time when browning the chicken. Those golden-brown edges develop deep, rich flavors that elevate the entire dish.
- Watch Your Heat: Maintain a low, steady heat when simmering to prevent burning and ensure even cooking of rice and chicken.
- Resting is Crucial: Allow the dish to rest for 5-10 minutes after cooking. This helps the flavors meld and makes the rice perfectly fluffy.
- Optional Enhancements: Garnish with fresh herbs like parsley or dill for a burst of freshness, or serve with a side of yogurt for a traditional Persian touch.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 95mg
