Vegan Green Loobia Polo

This is a simple and comforting rice made with frsh green beans. It is an easy one-pot meal, fit for any day. The spices and the fresh beans make a delicious and nutritious meal. This recipe is vegan. The original recipe uses chicken and I have skipped it. Vegan version is absolutely delicious.

Cinnamon powder, turmeric, black pepper, and saffron add immense flavor to this rice. The aroma of saffron is amazing in this recipe. While the beans are sauteed and cooked in tomatoes, cook the rice, mix and let it steam. The lid of the pot is wrapped in a towel to absorb the condensing water. It aids in getting a perfect rice texture. It is a simple and easy recipe. Also, instead of tomato paste, I have used fresh tomatoes in this recipe. This can be served as such. Yogurt and salad are great options to serve. If you prefer to keep it vegan use plant based yogurt. I served with the same and Persian Cucumber Tomato Salad.

Persian and Indian cooking are similar and use similar spices. Thats my opinion. The amount and the type of spice may vary. We add saffron sometimes in our veggie pulao. Also along with cinnamon, we add other spices too. This persian version of pulao tastes yum! Tahdig is another delicious Persian rice and we have tried a couple of versions too. Mirza Ghasemi (I made a vegan version) is a tasty Persian eggplant dip. Naan -e Barbari is one of our favorite breads from the same cuisine.

Cookbooks offer you a lot of help in understanding many procedures in addition to the web resources we have. Books are also a means for understanding different cultures thorugh food. I have learned a lot during my journey from books. Some become a standard copy in your personal collection. Did you know that October is National Cookbook Month.

Jolene is hosting an event in our Festive Foodies group to celebrate #NationalCookbookMonth and I am linking this recipe from the book Bottom of the Pot.

Bottom of the Pot by Naz Deravian is an amazing guide to Persian food. The book has lots of recipes in different sections with tempting and amazing pictures. We tried and loved dips, main courses, stews, tea, and icecream. Each and every recipe was amazing and comforting.

Ingredients

Serves 4 people

Onion - 1/2 cup, sliced

Green beans - 3 cups, 1 to 1.5 in cut

Turmeric - 1/2 tsp

Black pepper - 3/4 tsp

Tomatoes - 3

Cinnamon - 1/3 tsp

Saffron - 1/8 tsp 

Lemon juice - 1.5 tbsp

Basmati rice - 1 cup

Water - 2 cups

Salt - 1 tsp plus 1/2 tsp

Oil - 3 to 4 tbsp

Method

Steep the saffron in two tablespoons of hot water.

Puree the tomatoes and set aside.Heat three tablespoon oil in a heavy bottomed pan. Add the onions and saute for 4-5 minutes till translucent. Add the beans, 1/2 tsp salt, and stir-fry for about 8 to 10 minutes.Keep an eye not to burn the beans.

Add tomato puree, cinnamon powder, turmeric, black pepper, saffron water, and lemon juice. Simmer for about 15-18 minutes. The beans should be soft but not mushy, and the mixture shouldn't be runny.

When the bean cooks, cook rice in a pot with water, salt, and a tablespoon oil. When it comes to a rolling boil, reduce the heat to low, cover, and cook till all the liquid is absorbed.

Gently combine the green bean mixture and rice. Mix thoroughly. 

Transfer to the pot. Set the flame to low, wrap the lid of the pot with towel and let it cook in its steam for 20 minutes.

Fluff with a spoon and serve.

National Cookbook Month recipes. Thanks, Jolene!

• Betty Crocker Blueberrry Muffins by Art of Natural Liviing
• BBQ Chicken Tortilla Wraps by A Day in the Life on the Farm
• Carrot Cake Bars with Cream Cheese Frosting by An Affair from the Heart
• Chickpea Tortilla Soup by Jolene's Recipe Journal
• Chocolate Crepes by That Recipe
• Joanna Gaines Chocolate Chip Cookies by Jen Around the World
• French Classics Made Easy: Savory Stuffed Crepes by Our Good Life
• German Chocolate Cookies by Blogghetti
• Helga's Meatballs by Palatable Pastime
• Lima Beans with Bacon and Mustard by Food Lust People Love
• Pumpkin Chocolate Chip Muffins by Family Around the Table
• Vegan Green Loobia Polo by Magical Ingredients
• Wild Rice and Onion Bread by Karen's Kitchen Stories