Laboo Polo (Persian Beetroot Rice) is a stunning autumn dish that serves as an antioxidant-rich alternative to the classic Zereshk Polo. With its mesmerizing deep red color and savory-sweet profile, this dish is not just a meal; it is a work of art on your table.
While it shares similarities with Havij Polo in terms of lightness, Laboo Polo offers a unique flavor profile. This guide will walk you through the authentic “Majlesi” method of preparation of this food, ensuring you are perfectly balanced in flavor.
In Persian cuisine, food is medicine. The vibrant colors of dishes like Persian Beetroot Pilaf are not just for aesthetics; they signal the presence of vital nutrients and antioxidants essential for health.”
This dish is one of the best and most colorful Yalda Night foods.
ingredient:
| Ingredient | Quantity / Description | Estimated Weight (Metric / Imperial) |
| Minced Meat | – | 250 g / ~0.55 lb |
| Onions | 2 medium (1 chopped, 1 grated) | ~250 g / ~0.55 lb |
| Beets | 4 medium | ~600 g / ~1.32 lb |
| Rice | 4 cups (raw) | ~800 g / ~1.76 lb |
| Lemon Juice | 1 tablespoon | ~15 g / ~0.03 lb |
| Salt & Black Pepper | As needed | – |
| Saffron | As needed | – |
| Barberry & Pistachio | As needed (for garnish) | – |
Preparation
To achieve the best texture and flavor, preparation is key. You can prepare this dish using three different methods, depending on your preference. We will explain the third method for you, which involves minced meat.
- Cubed Chicken Breast: Marinated with saffron, onion juice, salt, and pepper.
- Minced Chicken Breast.
- Ground Beef/Lamb (Meatballs/Ghelgheli): Recommended for a traditional look.
How to make the Meatballs (Ghelgheli):
1. Grate a medium onion. Do not squeeze out all the onion juice. Keeping some moisture ensures the meatballs remain juicy and do not dry out during frying.
2. Combine the onion with minced meat, salt, and black pepper.
3. Mix the ingredients thoroughly with your hand until the mixture becomes sticky and cohesive.
4. Roll the meat into small balls. The ideal size is roughly the size of a walnut.
5. Fry the meatballs in hot oil over medium-high heat until browned and cooked through.
How prepare the Beetroot (The Star Ingredient)
1. You can either grate the beets coarsely or cut them into thin, matchstick slivers, similar to how carrots are prepared for havij polo.
2. Cooking beets requires patience. Do not rush the process.
Beetroot or beet is the taproot portion of a Beta vulgaris subsp. vulgaris plant in the Conditiva Group. The plant is a root vegetable also known as the table beet, garden beet, or dinner beet, or else categorized by color as red beet or golden beet. Its leaves constitute a leaf vegetable called beet greens.
Sourced:Wikipedia
Step-by-Step Cooking Instructions
Step 1: Making the Beetroot Mixture
This is the most critical step to ensure your rice doesn’t taste like a dessert.
1. Dice onions and fry them in oil. Add a pinch of salt immediately; this helps release the onion’s sugars and softens them faster.
2. Once the onions are light and translucent, add your grated or julienned beets.
3. Beets are naturally sweet. To balance this, you must add fresh lime or lemon juice. This prevents the dish from becoming cloyingly sweet.
4. Add salt to the mixture.
5. Sauté the mixture on low heat with patience. Continue until all the liquid has evaporated and the beets are glossy and cooked. Do not rush this step.
Step 2: Rice Layering
1. Parboil the Rice: Prepare your rice using the draining method (boil until al dente, then drain).
2. Pour a little oil into the pot. Layer slices of raw beetroot at the bottom to create a crispy, colorful Tahdig.
3. Add a layer of white rice, followed by a layer of the beetroot mixture. If you wish, you can also place the fried meatballs between the layers now, or save them for garnish.
Safety Tip: Ensure the beetroot mixture does not touch the direct walls of the pot, as the sugar in the beets burns quickly and can darken the final color.
4. Pour some bloomed saffron over the rice for aroma. You can also add a splash of water and oil for extra moisture.
Step 3: Steaming
Cover the pot lid with a kitchen towel and place it on the pot. Use a heat diffuser under the pot. Let it steam on low heat for approximately one hour.
Serving and Garnish
Garnishing is vital in Persian culture. Serve the food with care to honor your guests and your effort.
1. Heat a small amount of oil or butter.
2. Add dried barberries and sliced pistachios.
Note: Since the beets are sweet, no extra sugar is usually needed for the barberries. However, if you have a sweet tooth, you can add a sprinkle of sugar.
3. Sauté for only 30 seconds to a minute. Do not burn the barberries.
Final Plating
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Gently fluff the rice to mix the white grains with the red beet mixture.
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Serve on a large platter (preferably a traditional copper dish for ambiance).
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Arrange the meatballs on top if you didn’t layer them inside.
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Top with the barberry and pistachio mixture.
Comparative Analysis: Why This Recipe Stands Out
Based on a review of top English and Persian recipes for laboo polo:
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The Lemon Juice Technique: Most recipes online (especially in English) treat Beetroot Pilaf purely as a sweet dish, often adding sugar. This recipe explicitly advises against adding sugar to the beet mixture and emphasizes Lemon Juice. This modern twist aligns with contemporary palates that prefer savory over sweet main courses, solving the common complaint that beet rice is “too sweet.”
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Cooking the Beets: Many standard recipes boil the beets separately and mix them in at the end. This recipe sautés the raw beets with onions (“Maveh” style), which creates a deeper, caramelized flavor profile similar to Lubia Polo.
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The Meatball Tip: The advice to keep “onion juice” in the meat mixture contradicts the standard kebab technique (where juice is removed). This ensures the meatballs remain soft when fried, specifically for this stew-like layering.
(FAQ)
1. Is Laboo Polo a sweet dish?
It has a natural sweetness due to the beets, but this recipe uses lemon juice and salt to balance the flavor, making it savory rather than dessert-like. If you prefer it sweeter, you can add sugar to the barberry garnish.
2. Can I make this recipe vegetarian or vegan?
Absolutely. Simply omit the meat or chicken. The beetroot and onion mixture provides plenty of flavor and texture on its own. It is naturally vegan if you use oil instead of butter.
3. How do I prevent the bottom of the rice from burning?
Beetroot contains sugar, which burns easily. When layering, ensure the beet mixture stays in the center of the pot and does not touch the edges. Using a heat diffuser (flame tamer) under the pot is highly recommended.
4. What is the best rice to use for Laboo Polo?
High-quality long-grain Basmati rice is the standard for Persian cooking. It holds its shape well during the steaming process and provides the fluffiest texture.
5. Can I use canned beets instead of fresh ones?
While fresh beets are recommended for texture and color, you can use canned beets. However, rinse them well to remove excess sodium or syrup, and add them later in the sautéing process as they are already cooked.
