Ingredients:
- 2 cups (400g) Basmati rice, rinsed well
- 4 cups (950ml) Water
- 1 tablespoon (15ml) Salt
- 2 tablespoons (30ml) Vegetable oil, plus more for drizzling
- 1/4 teaspoon (1g) Saffron threads, crushed and steeped in 2 tablespoons hot water
- 1 tablespoon (15ml) Vegetable oil
- 1 large (approx. 200g) Onion, finely chopped
- 1 pound (450g) Ground beef (or lamb), preferably lean
- 1 teaspoon (5g) Ground turmeric
- 1/2 teaspoon (2.5g) Ground cinnamon
- 1/4 teaspoon (1g) Ground black pepper
- 1 pound (450g) Green beans, trimmed and cut into 1-inch pieces
- 1/2 cup (120ml) Tomato paste
- 1 cup (240ml) Water
- 1 teaspoon (5g) Salt, or to taste
Instructions:
- Rinse rice until water runs clear. Soak in water for 15 minutes. Drain well.
- Boil the rice with water and salt in a large pot for approximately 5-8 minutes, or until the rice has slightly softened but is still firm (al dente). Drain in a colander.
- Heat oil in a large skillet. Sauté onion until softened and golden. Add ground beef (or lamb) and cook, breaking it up with a spoon, until browned. Drain off excess fat.
- Stir in turmeric, cinnamon, and black pepper. Add green beans and cook for 5 minutes, stirring occasionally.
- Stir in tomato paste and water. Season with salt. Bring to a simmer and cook for 10 minutes, or until the green beans are tender but still slightly firm.
- In the same pot you cooked the rice, drizzle a little oil on the bottom. Create a layer of rice, followed by a layer of the meat and green bean mixture. Repeat layers until all ingredients are used, ending with a layer of rice.
- Make a few holes in the rice with the back of a spoon to allow steam to escape. Drizzle the saffron water evenly over the top of the rice. Cover the pot tightly with the lid. Cook over low heat for 45 minutes, or until the rice is cooked through and the bottom layer has formed a slightly crispy crust (tahdig).
- Gently fluff the rice with a fork before serving. Serve hot. Lubia Polo (Persian Green Bean Rice)