This Persian rice, green bean and beef recipe is made in one large pot, making it perfect for a healthy mid-week meal.
One pot Persian rice with green beans (Loubia polow)
3 cups basmati rice
600g beef, diced
1 onion, diced
600g green beans
2tbs tomato paste
1/2tsp of each angelica, cumin, nutmeg (optional)
1/2tsp saffron, ground
6tbs olive oil
3tbs melted butter
Wash the rice and soak in salty water for at least half an hour.
Heat 3tbs oil in a pot, add onion and sauté for a few minutes over low to medium heat. Increase heat to high, add meat and fry until browned. Add turmeric and stir well. Add black pepper, tomato paste and sauté for another minute.
Add 1 cup water and cover. Cook over low heat for 45 minutes.
Cut the green beans into 2cm pieces and fry in 1tbs oil for 5 minutes. Add the beans to the cooked meat, with some cinnamon and ground saffron. Cook for 30 minutes, stirring occasionally until the liquid is absorbed.
In a large pot bring water to the boil, drain the pre-soaked rice and add to the boiling water. Add 1tbs salt and boil for around 4 minutes until the rice is tender on the outside but still hard on the inside. Remove from the heat and drain in a colander.
Pour 2tbs oil in the same pot, and spread 2 large spoonfuls of the rice along the bottom of the pot. This will make the tahdig. Mix the the rest of the rice with the meat and bean mixture. Mound the rice mixture in the pot over the first layer of rice. Make sure you mound the rice in a dome shape, scraping away from the sides of the pot. Using the end of a spatula, poke several holes through the rice, wrap the pot lid with a tea towel to capture the steam and cook on medium high heat for only 5 minutes.
Reduce the heat to very low and steam the rice for 35 minutes.
Spoon the rice on a serving platter and pour melted butter over it before serving.
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