Loobia polo, a rice dish from Tabriz, made with beans and dill

Ingredients

• 800 g of rice
• 350 g of black-eyed peas
• 100 g of fresh dill
• 2 tablespoons of solid fat
• 1/2 tablespoon of cinnamon
• 75 g of butter
• One serving of saffron-infused tea
• 1 chicken breast
• 1 onion
• 1 tablespoon of butter
• 480 ml of chicken broth
• boiling water
• salt and spices

Cook the rice, then drain it. Soak the beans for a few hours, then cook them in water. Add salt towards the end of the cooking time, and drain the beans.

First, sauté the onion in a little butter, then add the spices and chicken, and cook until everything is well browned.

Pour the fat into the pot and heat it. Once it’s hot, add the base of the crust you prefer to the bottom of the pot.

Next, layer the rice and dill and bean mixture in bowls. Set aside some plain rice for the saffron and decoration.

Pour the hot water and 240 ml of broth evenly over the rice. Cook over high heat until steam forms, then reduce the heat and cover the rice with a lid to allow it to cook in its own steam.

Finally, mix the remaining broth with the melted butter and pour over the rice.