Back to 6 servings Filling 1 lb fresh green beans, trimmed and cut into 1/2-inch pieces 2 tbsp vegetable oil 1 large onion, finely chopped 8 oz ground beef or lamb 1 tsp turmeric 0.5 tsp cinnamon 0.5 tsp black pepper, ground 0.5 tsp cayenne pepper, optional, for heat 1 tsp curry powder or advieh 2 tbsp tomato paste 0.5 cup water, plus more as needed 1 tsp salt, to taste Rice 2.5 cups basmati rice, soaked and rinsed until water runs clear 6 cups water, for boiling the rice 1.5 tsp salt, for the boiling water 0.25 cup saffron water, saffron threads bloomed in hot water 6 tbsp vegetable oil, for the tahdig and finishing 2 potatoes, peeled and sliced 1/2 inch thick
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1 Step 1: Blanch the green beans in boiling water for 5 minutes, then drain and rinse under cold water.2 Step 2: Warm the oil in a large pan over medium heat. Saute the chopped onion for about 5 minutes, until golden. Add the ground meat and break it into small crumbs with a spoon, browning it for about 5 minutes until no pink remains and it reaches an internal temperature of 160°F (71°C).3 Step 3: Stir in the turmeric, cinnamon, black pepper, cayenne and curry powder or advieh and cook for about 2 minutes until fragrant.4 Step 4: Add the tomato paste and cook for 1 to 2 minutes, then stir in the green beans, water and salt. Bring to a low simmer, cover and cook for about 20 minutes until the beans are tender; add a splash of water if the mixture looks dry, then taste and adjust the seasoning.5 Step 5: Bring the 6 cups of water to a boil with 1.5 teaspoons of salt, add the rinsed rice and cook for about 6 minutes until parboiled: the grains should be soft on the outside but still firm in the center.6 Step 6: Pour the parboiled rice into a colander and run cold water over it to halt the cooking.7 Step 7: Heat 3 tablespoons of oil in a heavy nonstick pot over medium-high heat, then arrange the potato slices in one even layer on the bottom. This forms the tahdig.8 Step 8: Mix about one-third of the saffron water into the rice. Spoon a layer of rice over the potatoes, then a layer of the green bean filling, and repeat, finishing with rice shaped into a mound. Poke several holes down through the rice with a wooden spoon.9 Step 9: Pour the remaining saffron water and about 1/3 cup of water over the rice, drizzle with the remaining oil, and wrap the lid in a clean towel. Cook over medium-high heat for about 15 minutes until steam rises.10 Step 10: Reduce the heat to low and steam for about 30 to 40 minutes until the rice is fully tender and the tahdig is golden and crisp on the bottom.11 Step 11: Gently fluff the rice and filling together. To serve, scoop the rice onto a platter and lift out the tahdig pieces to add on top or on the side.getsaucepan.com/r/380c2dcd-58eb-56d0-96d5-afc2227123ee
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