Loobia Polo ba Fileh Morgh (لوبیا پلو با فیله مرغ) — Saffron Green Bean Rice with Chicken

• 16 ozBasmati rice
• 18 gSea salt (For soaking and boiling water; most is discarded with the water)
• 14 ozGreen beans (Trimmed and cut into 2 cm pieces)
• 7¾ ozOnion (Thinly sliced)
• ¼ cupVegetable oil (Plus 15 ml for the pot)
• 1.5 lbChicken fillets (Cut into 3–4 cm strips)
• 2 tspBlack pepper
• 2 tspPersian spice mix (Advieh) (Typically includes cinnamon, cardamom, cumin, and rose petals)
• 1.1 ozTomato paste (Helps color and deepen flavor)
• ½ cupWater (To gently braise the beans and chicken)
• ¼ tspSaffron threads (Finely crushed)
• 3 tbspHot water (For blooming saffron)
• 4¼ ozPlain yogurt (For a crisp yogurt tahdig base)
• 1Egg yolk (Optional but improves tahdig cohesion)
• 1 tbspBrewed saffron water (From the bloomed saffron above)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear. Soak it in plenty of water with 10 g of the sea salt for 20 minutes, which helps the grains cook long and separate.

2. 2

   Bloom the saffron by crushing the threads to a powder and mixing with 45 ml hot water in a small cup. Cover and let it steep for at least 15 minutes so the color and aroma fully develop.

3. 3

   Heat 45 ml of the vegetable oil in a wide pan over medium heat and add the sliced onion. Cook for 10–12 minutes, stirring often, until the onion is deeply golden because that sweetness is a key part of authentic Loobia Polo.

4. 4

   Add the chicken fillet strips to the onions and raise the heat slightly. Cook for 6–8 minutes, turning, until the chicken is opaque on the outside and lightly browned in spots for better flavor.

5. 5

   Stir in the black pepper, advieh, and 8 g of the sea salt, coating the chicken evenly. Add the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and loses its raw taste.

6. 6

   Add the green beans and toss to combine so they pick up the spiced oil and tomato. Pour in 120 ml water, reduce to medium-low, cover, and simmer for 12–15 minutes until the beans are tender-crisp and the chicken is cooked through.

7. 7

   Bring a large pot of water to a rolling boil and add the remaining 8 g sea salt. Drain the soaked rice and boil it for 6–8 minutes, stirring gently once or twice, until the grains are softened on the outside but still firm in the center.

8. 8

   Drain the rice in a colander and rinse quickly with 250 ml cold water to stop the cooking and wash off excess surface starch. Let it drain well for 3–4 minutes, because extra water can soften the tahdig and make the rice clump.

9. 9

   For a yogurt tahdig, whisk the yogurt with the egg yolk and 15 ml brewed saffron water in a bowl, then stir in 120 g of the parboiled rice to make a thick mixture. If you prefer a simpler tahdig, skip this and use plain oil in the pot instead.

10. 10

    Add the remaining 15 ml vegetable oil to a nonstick pot (about 24–26 cm wide) and heat over medium. Spread the yogurt-rice mixture over the bottom in an even layer, or if skipping, add 2–3 ladles of plain parboiled rice to form the base.

11. 11

    Layer the dish by adding a layer of rice, then a layer of the green bean and chicken mixture, repeating until everything is used and finishing with rice on top. Use the handle of a spoon to poke 5–6 holes down to the bottom so steam can circulate and cook the rice evenly.

12. 12

    Drizzle the remaining brewed saffron water over the top layer of rice for a fragrant, golden finish. Wrap the lid in a clean kitchen towel, cover the pot, and cook on medium heat for 10 minutes to build steam and set the tahdig.

13. 13

    Reduce the heat to low and steam for 45 minutes until the rice is fully tender and aromatic and the tahdig is crisp. Rest the pot off the heat for 5 minutes before serving, which helps the crust release more cleanly.

14. 14

    Spoon the Loobia Polo onto a platter, mixing lightly so the layers marble together without crushing the grains. Turn out the tahdig onto a separate plate and serve it alongside, because it is traditionally shared and prized at the table.