Loubia Polo (Persian Green Bean Rice)

Ingredients

• 2 cups basmati rice
• 1 lb ground beef or lamb
• 1 lb green beans, trimmed and cut into 1.5-inch pieces
• 1 large onion, finely chopped
• 3 tbsp tomato paste
• 1 cup water
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/4 tsp saffron threads, dissolved in 2 tbsp hot water
• 1 medium potato, peeled and thinly sliced
• 1/3 cup neutral oil
• Salt and black pepper, to taste

Before you cook

• Rinse the basmati rice in several changes of cold water until the water runs clear, then soak it in salted water for 30 minutes.
• Trim the green beans and cut them into 1.5-inch pieces.
• Finely chop the onion.
• Peel the potato and slice it into thin rounds.

Steps

1. Heat 2 tablespoons of oil in a large pot over medium heat.
2. Add the onion and cook for 5 minutes until softened.
3. Add the ground beef and cook, breaking it up, until no longer pink, about 6 minutes.
4. Stir in the turmeric, cinnamon, salt and pepper.
5. Stir in the tomato paste and cook for 1 minute.
6. Add the green beans and water, cover, and simmer for 15 minutes until the beans are tender and the sauce has thickened.
7. Bring a separate large pot of salted water to a rolling boil.
8. Drain the soaked rice and add it to the boiling water.
9. Boil the rice for 6 minutes, then drain it in a colander; the grains should still be firm in the center.
10. Wipe out the large pot and pour in the remaining oil, swirling to coat the bottom.
11. Arrange the sliced potato in a single layer over the bottom of the pot.
12. Spoon a third of the parboiled rice over the potatoes.
13. Spread half of the meat and bean mixture over the rice.
14. Repeat with another third of the rice, the rest of the filling, then a final layer of rice, mounding it into a cone shape.
15. Poke several holes into the rice mound with the handle of a wooden spoon to let steam escape.
16. Drizzle the saffron water over the top of the rice mound.
17. Wrap the pot lid in a clean kitchen towel and cover the pot tightly.
18. Cook over medium-low heat for 10 minutes, then reduce to low and steam for 35 minutes.
19. Remove the pot from the heat and let it rest for 5 minutes before uncovering.
20. Scoop the rice and meat onto a platter, then loosen and lift out the crisp potato crust to serve alongside.