Loobia Polo (Persian Green Bean and Beef Rice)

Instructions

1. Cook the onion in the 3 tbsp oil over medium heat for 8 minutes until golden. Add the beef and brown it for 8 minutes, then stir in the turmeric, cinnamon, pepper and salt for 1 minute.
2. Add the tomato paste and fry for 2 minutes. Pour in the hot water, cover and simmer on low heat for 40 minutes, until the beef is tender. If using ground beef, simmer only 15 minutes.
3. Stir in the green beans and cook uncovered for 10 minutes, until crisp-tender and the sauce is thick, not soupy. Take the pan off the heat.
4. Rinse the rice until the water runs clear and soak it for 30 minutes in water with 1 tbsp of the salt. Boil the 3 liters of water with the remaining salt, add the drained rice and boil 5 to 6 minutes. Drain and rinse with lukewarm water.
5. Heat 2 tbsp of the oil with 2 tbsp water in a non-stick pot. Spoon in a third of the rice, then half of the meat mixture. Repeat, then finish with the last rice in a mound and poke 5 or 6 steam holes.
6. Drizzle the remaining 1 tbsp oil and the saffron water over the rice. Cover with a towel-wrapped lid and cook on medium-high heat for 8 minutes, then on the lowest heat for 45 minutes.
7. Rest for 5 minutes. Scoop from the bottom up so each plate gets all the layers, and serve the crisp tahdig on the side.

Tips

• Use ground beef for a quicker version, and cut the beans small so they cook evenly with the rice.
• Chicken thigh pieces or lamb can replace the beef, and a spoonful of lime juice stirred into the sauce makes the pot tangier.