Lobia Polo ba Sabzi (لوبیا پلو با سبزی) — Saffron Herb Rice with Green Beans and Chicken

• 1⅓ lbBasmati rice, rinsed (Soak 30 minutes in cold water with 10 g salt, then drain)
• 22 gSalt (10 g for soaking + 12 g for boiling water and seasoning layers)
• 12.5 cupWater (For parboiling the rice)
• 14 ozGreen beans, trimmed and cut into 2 cm pieces
• 8.8 ozYellow onions, thinly sliced
• ⅓ cupVegetable oil (Divided for sautéing and layering)
• 1⅝ ozTomato paste (About 3 tbsp)
• 2 tspGround black pepper
• 1 tspGround turmeric (Optional but traditional for color and warmth)
• 2 lbChicken thighs, bone-in and skinless (About 6 small thighs)
• ¼ tspSaffron threads (Finely crushed)
• ¼ cupHot water (For blooming the saffron)
• 1.1 ozFresh chives, finely chopped
• 1⅜ ozFresh parsley leaves, finely chopped
• 1.1 ozFresh cilantro leaves, finely chopped
• 20 gFresh dill, finely chopped (Tender fronds only)
• 4¼ ozPlain yogurt (For a crisp yogurt tahdig base)
• 1Egg yolk

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear. Soak it for 30 minutes in cold water mixed with 10 g salt, then drain well so the grains stay long and separate.

2. 2

   Bloom the saffron by crushing the threads and mixing them with 60 ml hot water in a small cup. Let it steep for at least 10 minutes so the color and aroma fully develop.

3. 3

   Heat 15 ml oil in a wide pan over medium-high heat and brown the chicken thighs for 3–4 minutes per side. Add 400 ml water and 4 g of the salt from the total, cover, and simmer 25–30 minutes until the chicken is cooked through and the liquid is reduced but not dry.

4. 4

   In a separate pan, heat 75 ml oil over medium heat and sauté the sliced onions for 10–12 minutes until golden and sweet. Stir in turmeric and black pepper, then cook 30 seconds so the spices toast and become fragrant.

5. 5

   Add the green beans to the onions and sauté for 5 minutes to lightly sear and deepen their flavor. Stir in the tomato paste and cook 2–3 minutes until it darkens slightly and loses its raw edge, then remove from the heat.

6. 6

   Bring 3000 ml water to a rolling boil in a large pot and add the remaining 18 g salt. Add the drained rice and boil 6–8 minutes, stirring once or twice, until the grains are tender on the outside but still firm in the center.

7. 7

   Drain the rice in a colander and rinse quickly with 250 ml cold water to stop the cooking and prevent clumping. Let it drain for 2 minutes so excess water doesn’t steam the rice into mush.

8. 8

   If making tahdig, mix 120 g yogurt with 1 egg yolk and 2 tbsp (about 120 g) of the parboiled rice in a bowl until smooth. Heat 15 ml oil in a nonstick pot over medium heat, then spread the yogurt-rice mixture evenly across the base to form a crisp layer.

9. 9

   Layer the dish: add a thin layer of rice over the tahdig (or directly into the pot if skipping tahdig), then sprinkle a portion of the chopped herbs. Add a layer of the green bean–tomato mixture and nestle in a few chicken pieces, repeating until all components are used, finishing with rice on top.

10. 10

    Use the handle of a spoon to poke 5–6 holes down through the rice to help steam circulate. Drizzle 45 ml of the saffron water over the top along with 30 ml of plain water, then cover the lid with a clean towel and place it tightly on the pot.

11. 11

    Steam over medium heat for 10 minutes to build strong initial steam, then reduce to low and continue steaming for 40 minutes. The rice should smell deeply aromatic, and the herbs will perfume the whole pot without turning muddy.

12. 12

    Turn off the heat and rest the pot, covered, for 10 minutes so the grains set and the tahdig releases more easily. Fluff the rice gently, plate it with the chicken and green beans distributed throughout, and spoon any remaining saffron liquid over the serving platter for extra color.