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This Polo Havidge Loobia is a comforting and colorful Persian rice dish that balances earthy beans with sweet carrots and fluffy rice. The recipe features a traditional layering technique, creating distinct textures with every bite. A crispy potato crust, known as tahdig, forms at the bottom of the pot, providing a delightful crunch that contrasts with the soft grains. This vegan-friendly dish is perfect for family dinners or as a substantial side dish.
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Polo Havidge Loobia (Rice Pilaf with Carrots and Kidney Beans)
Description
This Polo Havidge Loobia is a comforting and colorful Persian rice dish that balances earthy beans with sweet carrots and fluffy rice. The recipe features a traditional layering technique, creating distinct textures with every bite. A crispy potato crust, known as tahdig, forms at the bottom of the pot, providing a delightful crunch that contrasts with the soft grains. This vegan-friendly dish is perfect for family dinners or as a substantial side dish.Ingredients
Directions
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Cover the dried kidney beans with water and soak them overnight.
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Drain the soaked beans, cover with fresh water again, and cook covered over moderate heat until soft but still whole, about 30 minutes.
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Drain the cooked beans and set aside.
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In a pan, combine the carrots, sugar, 1 tablespoon of oil, and 1/4 cup of water.
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Cook the carrot mixture over low heat for 5 minutes, or until the liquid evaporates, being careful not to burn the carrots.
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Remove the glazed carrots from the pan and set aside.
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Bring the remaining 4 cups of water to a boil in a large pan.
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Drain the soaked rice and add it to the boiling water.
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Cover the pan and cook the rice over moderate heat for 10 minutes.
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Drain the rice, run it under cold water, and drain thoroughly again.
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In the same large pan used for the rice, heat 2 tablespoons of the remaining oil.
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Arrange the potato slices flat on the bottom of the pan to cover the surface.
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Sprinkle 1 tablespoon of water over the potato slices.
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Add a layer of 1/2 cup of the par-cooked rice over the potatoes.
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Spread the glazed carrots over the rice and sprinkle lightly with cinnamon.
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Add a layer of the cooked kidney beans over the carrots.
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Repeat the layering process with rice, carrots, cinnamon, and beans until all ingredients are used, ending with a layer of beans.
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Sprinkle cinnamon lightly over each layer as you build the dish.
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Shape the top layer of beans into a slight pyramid.
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Cover the pan and cook over low heat for 10 minutes.
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Sprinkle the remaining 2 tablespoons of oil over the top.
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Cover the pan with paper kitchen towels, then place the lid on top to absorb steam.
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Continue to cook over low heat for 15 minutes more.
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Serve warm, ensuring to scrape the bottom to include the crispy potato crust.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 12.5g20%
- Saturated Fat 1.5g8%
- Sodium 150mg7%
- Total Carbohydrate 70g24%
- Dietary Fiber 8g32%
- Sugars 4g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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