Loobia Polo ba Sabzi (لوبیا پلو با سبزی) — Persian Green Bean and Herb Rice

• 500 gBasmati rice (long-grain; rinsed until water runs mostly clear)
• 2500 mlWater (for parboiling rice)
• 24 gSalt (for salting parboil water (about 4 tsp); plus more to taste at the table)
• 450 gGreen beans (trimmed and cut into 2 cm pieces)
• 250 gYellow onion (finely sliced)
• 75 mlNeutral oil (divided)
• 40 gTomato paste (about 2 tbsp)
• 2 gBlack pepper (about 1 tsp, or to taste)
• 25 gFresh dill (finely chopped)
• 30 gFresh parsley (finely chopped)
• 20 gFresh cilantro (finely chopped)
• 15 gFresh chives (finely chopped)
• 0.3 gDried saffron threads (about 1/2 tsp, finely crushed)
• 45 mlHot water (to bloom saffron)
• 120 gPlain yogurt (for yogurt tahdig (optional but recommended))
• 18 gEgg yolk (1 large yolk, for yogurt tahdig)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water is mostly clear. Cover with plenty of fresh water and let it soak for 30 minutes at room temperature. Meanwhile, prepare the green beans and chop the herbs; keep herbs separate so they stay bright and aromatic.

2. 2

   Make the saffron water: crush saffron threads to a fine powder, then stir with 45 ml hot water. Cover and steep 10 minutes. This concentrates color and aroma so you can finish the rice with a clear saffron fragrance without needing large amounts of saffron.

3. 3

   Cook the green bean mixture: heat 45 ml oil in a wide pan over medium heat. Add sliced onion and sauté 10–12 minutes until soft and golden. Stir in tomato paste and cook 2 minutes until it darkens slightly. Add green beans, 120 ml water, 2 g black pepper, and 2 g of the salt from your measured amount; simmer covered 12–15 minutes until beans are tender-crisp and the pan is mostly dry.

4. 4

   Add the herbs: stir chopped dill, parsley, cilantro, and chives into the warm green bean mixture. Cook 2–3 minutes over low heat, just until herbs wilt and release aroma. Turn off the heat and taste; the mixture should be savory and slightly concentrated because it will season the rice.

5. 5

   Parboil the rice: bring 2500 ml water to a rolling boil in a large pot, then add 24 g salt. Drain soaked rice and add it to the boiling water. Boil 6–8 minutes, stirring gently once or twice, until grains are elongated but still firm in the center. Drain immediately in a colander and rinse quickly with 250 ml cool water to stop cooking and remove surface starch.

6. 6

   Prepare the pot and optional yogurt tahdig: in a bowl, whisk yogurt, egg yolk, and 15 ml oil until smooth. Choose a heavy nonstick or well-seasoned pot. Heat 15 ml oil in the pot over medium heat for 1 minute, then spread the yogurt mixture evenly over the base to form a crisp tahdig layer.

7. 7

   Layer the rice: reduce heat to low. Add a thin layer of rice over the tahdig, then spoon on a layer of the green bean-herb mixture. Repeat layers, finishing with rice on top. With the handle of a spoon, poke 5–6 holes down to the bottom to help steam circulate. Drizzle the remaining 15 ml oil over the top and cover the lid with a clean towel, then place it on the pot.

8. 8

   Steam (dam): cook 10 minutes over medium heat to build steam, then reduce to low and steam 45 minutes. Avoid lifting the lid during this time. In the last 10 minutes, drizzle 2–3 tbsp of the saffron water over the top rice for a golden finish and a distinct saffron aroma.

9. 9

   Rest and serve: turn off heat and let the pot rest, covered, 10 minutes. Fluff the rice gently with a spatula, lifting from the sides to keep grains separate. Invert the pot onto a platter to release the tahdig, or remove tahdig separately. Serve the saffron-tinted rice from the top for visual contrast.