Green Bean and Herb Rice (لوبیا پلو با سبزی) — Saffron-Scented Persian Layered Rice

• 1⅛ lbBasmati rice (Rinsed until water runs mostly clear)
• 10.5 cupWater (For parboiling)
• 20 gFine salt (For parboiling water)
• 16 ozGreen beans (Trimmed and cut into 2 cm pieces)
• 8.8 ozYellow onion (Finely sliced)
• ¼ cupNeutral oil (Such as grapeseed or sunflower)
• 1⅝ ozTomato paste (About 3 tbsp)
• 2 tspGround turmeric
• 1 tspGround black pepper
• 2⅛ ozFresh parsley (Finely chopped, leaves and tender stems)
• 25 gFresh dill (Finely chopped)
• 25 gFresh cilantro (Finely chopped)
• 20 gFresh chives (Finely chopped)
• ¼ tspDried saffron threads (Finely crushed)
• ¼ cupHot water (For blooming saffron)
• 1Lavash bread (Optional tahdig base; about 25–30 cm round to fit the pot)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until it runs mostly clear, then drain well. Soak the rice in plenty of cold water for 20 minutes to help the grains elongate, then drain again before cooking.

2. 2

   Bloom the saffron by stirring the crushed saffron threads into 60 ml hot water, then set it aside to deepen in color and aroma. Keep it covered so the fragrance does not dissipate while you prepare the rest of the dish.

3. 3

   Heat 60 ml oil in a wide skillet over medium heat and cook the sliced onion for 10–12 minutes until soft and lightly golden. Stir often so the onion sweetens without burning, because that sweetness balances the tomato paste later.

4. 4

   Add turmeric and black pepper to the onions and cook for 30 seconds to toast the spices. Add the tomato paste and cook for 2–3 minutes, stirring constantly, until it darkens slightly and smells less raw.

5. 5

   Add the green beans and 120 ml water to the skillet, then stir to coat the beans in the onion-tomato mixture. Cover and simmer for 10–12 minutes until the beans are tender-crisp and the pan is mostly dry, then stir in the 6 g salt.

6. 6

   Stir the chopped parsley, dill, cilantro, and chives into the warm bean mixture and cook for 2 minutes just to wilt and release their aroma. Turn off the heat and let the mixture cool slightly so the herbs stay green and fresh-tasting.

7. 7

   Bring 2500 ml water to a rolling boil in a large pot and dissolve 20 g salt in it. Add the drained rice and boil for 6–8 minutes, stirring gently once or twice, until the grains are tender on the outside but still firm in the center.

8. 8

   Drain the rice in a fine colander and rinse quickly with 200 ml cold water to stop the cooking and keep grains separate. Let it drain for 2 minutes so excess water does not make the final rice gummy.

9. 9

   Return the pot to medium heat and add 30 ml oil plus 60 ml water, swirling to coat the bottom evenly. If using lavash tahdig, lay the bread flat on the bottom and trim as needed so it covers the base in a single layer.

10. 10

    Layer the rice and bean-herb mixture in the pot: add a thin layer of rice, then a layer of the bean-herb mixture, repeating until finished and ending with rice. Use the handle of a wooden spoon to poke 5–6 holes down to the bottom so steam can circulate and the rice cooks evenly.

11. 11

    Drizzle half of the bloomed saffron water over the top layer of rice for a perfumed crown. Cover the lid with a clean towel and place it tightly on the pot, then steam on medium for 10 minutes to build heat and start the crust.

12. 12

    Reduce heat to low and steam for 35–40 minutes until the rice is fully tender and aromatic. Turn off the heat and rest the pot, covered, for 10 minutes, then drizzle the remaining saffron water over the rice before serving and unmold the tahdig onto a plate.