Loobia Polow with Potato Tahdig


(Rice with Green Beans & Crispy Potatoes)

Two Versions: Vegetarian or with Chicken

Video Presentation & Recipe by Bita Milanian – BITA’S KITCHEN


One large Potato, peeled and sliced into round pieces

One large Onion, peeled and chopped

A medium bag of fresh Green Beans, sliced into ¾ inch pieces

Few pieces of Chicken tenders cut into little chunks

White Rice


Grapeseed Oil

Extra Virgin Olive Oil

One can of organic Tomato Sauce

Tomato Paste

Fresh Limes

Salt, Pepper, Turmeric, Saffron, Paprika, Cinnamon


  1. Sauté onions in olive oil, sprinkle with salt & pepper until caramelized.
  2. In a different pan, sauté green beans in olive oil.
  3. In a third pan prep chicken tenders in a dash of olive oil, season with salt, pepper, and turmeric. Once chicken is browned and fully cooked add in a small amount of water with a dash of saffron mixed in.
  4. In a large pot bring to boil white rice with seasonings.
  5. Prepare Sauce by adding a can of organic tomato sauce, pinch of tomato paste, and a dash of cinnamon and paprika to the caramelized onions. Let simmer.
  6. In two separate medium-sized pots, layer cut potatoes and let them sit in grapeseed oil.
  7. Squeeze in juice of one and half limes to the sauce mixture. Let simmer.
  8. Mix in sauce mixture and green beans.
  9. Layer one pot with chicken, rice, and sauce mixture and one pot without chicken (vegetarian version).
  10. Mix hot water in a cup with a small amount of saffron. Pour over each pot.
  11. Increase heat on each pot to make potatoes crispy.
  12. Lower heat and cover pots with a lid and towel.
  13. Cook rice mixture for 45 minutes to an hour.
  14. Remove the lid and flip each pot over a plate.

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