20-Min Lamb & Bean Rice
Loobia polo simplified: ground lamb browned with kidney beans, turmeric, and caramelized onion, served over fluffy rice. Persian comfort in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1.5 cups long-grain basmati rice
- 1 lb ground lamb
- 1 medium yellow onion, sliced thin
- 1 can (15 oz) canned kidney beans (drained + rinsed)
- ¾ tsp ground turmeric
- ½ tsp dried dill
- 2 tbsp tomato paste
Instructions
- 1
Boil rice in salted water until al dente, about 12 minutes. Drain and set aside.
- 2
Heat oil in a large skillet over medium-high. Cook onion, stirring occasionally, until deep golden, 5–6 minutes.
- 3
Push onion to the side. Add lamb, breaking it up with a spoon, until no pink remains, ~5 minutes.
- 4
Stir in tomato paste, turmeric, and dill. Cook for 1 minute until fragrant.
- 5
Add kidney beans and a pinch of salt. Warm through, stirring gently, 2 minutes.
- 6
Fluff rice with a fork. Divide rice among bowls and top with lamb mixture.
Tools you’ll need
- medium pot with lid
- large skillet (12-inch)
- wooden spoon
- colander
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