Loobia Polo ba File Murg (لوبیا پلو با فیله مرغ) — Persian Green Bean Rice with Saffron Chicken

• 14 ozBasmati rice
• 12.5 cupWater (For parboiling; includes extra for boiling)
• 18 gSalt (About 3 tsp fine salt for the parboil water)
• 1⅓ lbChicken breast fillets (Cut into 4–6 even fillets)
• 7.1 ozOnion (Thinly sliced)
• 12 gGarlic (Minced (about 4 cloves))
• 2 tspTurmeric
• 1 tspBlack pepper
• ¼ tspSaffron threads (Finely crushed)
• 3 tbspHot water (To bloom saffron)
• ½ tspGround cinnamon (Traditional, optional but recommended)
• 3 tbspNeutral oil (About 3 tbsp)
• 12.5 ozGreen beans (Trimmed and cut into 2 cm pieces)
• 12.5 ozTomatoes (Grated or finely chopped)
• 1.1 ozTomato paste (About 2 tbsp)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear. Cover it with fresh water and soak for 20 minutes, then drain well so the grains parboil evenly and stay long.

2. 2

   Bloom the saffron by crushing the threads and mixing them with 45 ml hot water in a small cup. Let it stand for at least 10 minutes so the color and aroma fully develop before you add it to the chicken.

3. 3

   Cook the chicken: heat 45 ml oil in a wide pan over medium heat and sauté the sliced onion for 6–8 minutes until golden at the edges. Add 12 g minced garlic, 2 tsp turmeric, 1 tsp black pepper, and 6 g salt, then stir for 30 seconds to toast the spices without burning.

4. 4

   Add the chicken fillets and sear for 3–4 minutes per side until lightly browned. Pour in the bloomed saffron and sprinkle in 0.5 tsp cinnamon, then reduce the heat to low, cover, and cook 12–15 minutes until the chicken is just cooked through and juicy.

5. 5

   Make the green bean-tomato base: in a separate pot or deep skillet, heat 30 ml oil over medium heat and sauté the diced onion for 6–7 minutes until soft and lightly golden. Add 6 g minced garlic, 1 tsp turmeric, 0.5 tsp black pepper, and 4 g salt, and cook 30 seconds to bloom the aromatics.

6. 6

   Stir in the tomato paste and cook it for 2 minutes until it darkens slightly and smells sweet, not raw. Add the grated tomatoes, then simmer 5 minutes to reduce and concentrate the sauce.

7. 7

   Add the cut green beans and 180 ml water, then cover and simmer 18–22 minutes until the beans are tender but still hold their shape. The mixture should be saucy but not watery; if needed, simmer uncovered for 2–3 minutes to thicken.

8. 8

   Parboil the rice: bring 3000 ml water to a rolling boil in a large pot and dissolve 18 g salt in it. Add the drained rice and boil 6–8 minutes, stirring once or twice, until the grains are elongated and the center is still slightly firm.

9. 9

   Drain the rice in a colander and rinse briefly with 250 ml cold water to stop the cooking and remove excess surface starch. Let it drain for 2 minutes so it doesn’t introduce extra water into the steaming pot.

10. 10

    Assemble for steaming: add 45 ml oil and 60 ml water to a nonstick or heavy-bottom pot (about 24–26 cm). Spread a thin layer of rice on the bottom, then add a layer of the green bean-tomato mixture, and place some chicken pieces on top; repeat until all components are used, finishing with a layer of rice.

11. 11

    Use the handle of a wooden spoon to poke 5–6 steam holes down to the bottom of the pot. Wrap the lid in a clean kitchen towel, cover tightly, and steam over medium heat for 10 minutes to build strong steam, then reduce to low and continue steaming for 35–40 minutes.

12. 12

    Rest and serve: turn off the heat and let the pot sit covered for 10 minutes so the layers set and the rice finishes gently. Fluff the rice carefully to keep the long grains intact, then plate with chicken and green beans distributed evenly; if you have tahdig, release it and serve alongside.