This Saffron Lobia polo is a quick version of the traditional dish cooked with lamb. If you use minced meat you halve the time to a third and children usually have easier to eat minced meat than lamb.

This Saffran Lobia polo is a quick version of the traditional dish cooked with lamb.

If you use minced meat, you halve the time to a third and children usually have easier to eat minced meat than lamb.

 

Prescription Saffron Lobia Polo:

6 -8 pers

600 gr beef / soya or quorn

2 Yellow Onions

500 grams of Haricots verts

3 teaspoons turmeric

4 tablespoons tomato puree

Salt and pepper

0.5 g of saffron

5 dl rice

2 tsp ground cinnamon

3 tablespoons oil

50 g butter / oil

1-2 potatoes for Tahdig

Start by soaking the rice. Pour in so much water that the water is about two cm above the rice. It is best if you have time to soak the rice a few hours before you start cooking.

Pour in 2 tablespoons salt.

Chop the onion finely, pour oil into a saucepan and fry the onion golden brown and season with turmeric. Brown the meat and salt and pepper. Add the tomato puree and lower the heat and let everything brown well.

Pour half of the saffron and cinnamon into the minced meat.

Divide the Haricots host a cm long, pour them into boiling water, boil them for about five minutes and immediately after putting everything in really cold water.

Add the beans to the meat and mix. Leave it on the heat for about 10 minutes.

Fill a pan with plenty of water. Pour in the rice as the water starts to boil and remember to pour out the water you had in the soaking. Approximately after about 7-10 minutes, depending on the rice and the cooking time, the rice is poured into a colander.

Rinse the saucepan thoroughly and pour 2 tablespoons of oil on the bottom, put in potato slices and mix rice and meat in several layers. Sprinkle on the ground cinnamon in between if you like the cinnamon scent.

Put on the lid and leave it on medium heat until the rice begins to steam.

When steam starts on the dish, pour butter melted in about 2 tablespoons of water and the rest of the saffron and place on the lid wrapped with a towel.

Lower the heat, leave it on the stove with low heat for about 30-40 minutes.

Replace the meat with quorn for a vegetarian option and replace the butter with oil for a vegan meal.