Lubia Polo (Green Bean Rice)

Recipe View 17 mins Brown the Beef: Heat a large nonstick pan (with a lid) over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and crumbly (5-7 minutes). Drain off any excess grease. Add the chopped onion and jalapeño (if using) and cook until softened (about 5 minutes).

Recipe View 20 mins Simmer the Base: Stir in the curry powder, chicken broth, and tomato sauce. Bring the mixture to a boil, then add the green beans. Reduce heat to medium and simmer until the green beans are tender (about 15 minutes).

Recipe View 25 mins Incorporate the Rice: Stir in the rinsed and drained basmati rice. Cover the pan and cook over medium heat until most of the liquid is absorbed, and the rice is firm but not fully cooked (10-15 minutes). Be careful not to overcook at this stage, or the polo will become mushy.

Recipe View 5 mins Create the Tahdig: Transfer the rice mixture to a bowl. Heat the vegetable oil in the same nonstick pan over medium heat. Carefully return the rice mixture to the pan, pressing it down gently to create an even layer. Wrap a clean dish towel around the inside of the pan's lid to absorb steam (the ends of the towel should be folded over the top of the lid). Cover the pan tightly with the lid.

Recipe View 35 mins Cook and Crisp: Cook over medium-low heat for 35 minutes without uncovering or stirring. This is crucial for developing the 'tahdig'.

Recipe View 2 mins Invert and Serve: Remove the lid. Place a serving tray or large plate on top of the pan. Carefully and confidently flip the pan over, inverting the Lubia Polo onto the tray. The rice should hold its shape, with the golden 'tahdig' beautifully displayed on top. Serve immediately.