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

• 450 gBasmati rice (rinsed until water runs mostly clear)
• 18 gSea salt (for soaking water)
• 2000 mlWater (for soaking and parboiling)
• 0.3 gSaffron threads (ground and bloomed in hot water)
• 60 mlHot water (for blooming saffron)
• 700 gChicken breast fillets (cut into 3 cm strips)
• 250 gOnion (finely diced)
• 75 mlVegetable oil (divided)
• 450 gGreen beans (trimmed and cut into 2 cm pieces)
• 60 gTomato paste
• 240 gCrushed tomatoes (or tomato passata)
• 2 tspPersian spice mix (Advieh)
• 1 tspBlack pepper (freshly ground)
• 1 tspGround turmeric
• 120 gPlain yogurt (for tahdig batter)
• 1 largeEgg yolk (for tahdig batter)
• 15 mlBrewed saffron water (from the bloomed saffron)

Instructions

1. 1

   Rinse the basmati rice 4–6 times until the water is mostly clear. Soak it in 1.5 liters water mixed with 18 g sea salt for 45 minutes at room temperature. Meanwhile, grind saffron to a fine powder, then pour 60 ml hot water over it, cover, and steep 15 minutes to fully bloom.

2. 2

   Make the chicken and green bean mixture: heat 45 ml vegetable oil in a wide pan over medium heat. Add diced onion and cook 8–10 minutes until golden. Add chicken strips, turmeric, 1 tsp black pepper, and 8 g sea salt; cook 6–8 minutes, turning, until the chicken turns opaque.

3. 3

   Add green beans and cook 5 minutes, stirring, to lightly blister and reduce raw flavor. Push everything aside, add tomato paste to the pan, and fry it 2 minutes to deepen color. Stir in crushed tomatoes, 2 tsp advieh, and 180 ml water; simmer uncovered 15–20 minutes until beans are tender-crisp and the sauce is thick, not watery.

4. 4

   Parboil the rice: bring 2 liters water to a rolling boil in a large pot. Drain the soaked rice and add it to the boiling water. Boil 6–8 minutes, stirring once or twice, until the grains are softened on the outside but still firm in the center. Drain immediately and rinse briefly with 250 ml cool water to stop cooking.

5. 5

   Prepare tahdig batter: in a bowl, whisk 120 g yogurt, 1 egg yolk, 30 ml vegetable oil, and 15 ml brewed saffron water until smooth. Set a heavy nonstick or well-seasoned pot over medium heat for 2 minutes. Spread the batter evenly across the bottom to form a thin layer.

6. 6

   Layer and steam: reduce heat to low. Add a thin layer of rice over the tahdig, then a layer of chicken-green bean mixture. Continue layering, ending with rice. Poke 5–6 holes to the bottom with a spoon handle for steam vents. Drizzle the remaining 30 ml vegetable oil over the rice and cover the lid with a clean towel; steam 10 minutes on medium-low, then 45 minutes on low.

7. 7

   Finish with saffron rice: mix 3–4 tablespoons of the top rice with the remaining brewed saffron water for a deep yellow color. Spoon saffron rice over the platter for aroma. Rest the pot off heat, covered, 10 minutes. Invert carefully to release tahdig, or lift it out in pieces; serve immediately while crisp.