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Polo Havidge Loobia (Rice Pilaf with Carrots and Kidney Beans)

Polo Havidge Loobia (Rice Pilau With Carrot A recipe image
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.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 450
Dietary: Gluten-free, Vegan
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
  • 1/3 cups Dried red kidney beans
  • 1/2 lbs Carrots, cut into 1/4-inch slices
  • 1/2 teaspoons Sugar
  • 5 tablespoons Corn oil
  • 4 1/4 cups Water
  • 2 cups Raw rice, covered with lightly salted water for 1/2 hour
  • 1 tablespoons Water
  • 1/2 teaspoons Ground cinnamon
Directions
  1. 1
    Cover the dried kidney beans with water and soak them overnight.
  2. 2
    Drain the soaked beans, cover with fresh water again, and cook covered over moderate heat until soft but still whole, about 30 minutes.
  3. 3
    Drain the cooked beans and set aside.
  4. 4
    In a pan, combine the carrots, sugar, 1 tablespoon of oil, and 1/4 cup of water.
  5. 5
    Cook the carrot mixture over low heat for 5 minutes, or until the liquid evaporates, being careful not to burn the carrots.
  6. 6
    Remove the glazed carrots from the pan and set aside.
  7. 7
    Bring the remaining 4 cups of water to a boil in a large pan.
  8. 8
    Drain the soaked rice and add it to the boiling water.
  9. 9
    Cover the pan and cook the rice over moderate heat for 10 minutes.
  10. 10
    Drain the rice, run it under cold water, and drain thoroughly again.
  11. 11
    In the same large pan used for the rice, heat 2 tablespoons of the remaining oil.
  12. 12
    Arrange the potato slices flat on the bottom of the pan to cover the surface.
  13. 13
    Sprinkle 1 tablespoon of water over the potato slices.
  14. 14
    Add a layer of 1/2 cup of the par-cooked rice over the potatoes.
  15. 15
    Spread the glazed carrots over the rice and sprinkle lightly with cinnamon.
  16. 16
    Add a layer of the cooked kidney beans over the carrots.
  17. 17
    Repeat the layering process with rice, carrots, cinnamon, and beans until all ingredients are used, ending with a layer of beans.
  18. 18
    Sprinkle cinnamon lightly over each layer as you build the dish.
  19. 19
    Shape the top layer of beans into a slight pyramid.
  20. 20
    Cover the pan and cook over low heat for 10 minutes.
  21. 21
    Sprinkle the remaining 2 tablespoons of oil over the top.
  22. 22
    Cover the pan with paper kitchen towels, then place the lid on top to absorb steam.
  23. 23
    Continue to cook over low heat for 15 minutes more.
  24. 24
    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.

Keywords: persian rice, polo havidge, loobia, kidney beans, carrot pilaf, vegan rice, vegetarian dinner, tahdig, crispy rice, middle eastern, plant based, layered rice, cinnamon rice, persian cuisine, side dish, comfort food, healthy grains, gluten free, easy vegan, rice pilaf
Read it online: https://www.chefs-mate.com/recipe/polo-havidge-loobia-rice-pilau-with-carrot-a/