Green Bean Rice with Tomato and Lamb (لوبیا پلو)

• 500 gBasmati rice (aged if possible)
• 30 gFine sea salt (for soaking water; plus more for boiling water as needed; also Lamb & Green Bean Stew: 8 g)
• 2500 mlWater (for soaking and parboiling; also Lamb & Green Bean Stew: 500 ml)
• 0.25 tspSaffron threads (ground and bloomed)
• 60 mlHot water (for blooming saffron)
• 150 gPlain whole-milk yogurt (for yogurt tahdig)
• 1 largeEgg yolk (optional but traditional for crisp tahdig)
• 60 mlNeutral oil (divided; also Lamb & Green Bean Stew: 30 ml)
• 30 gUnsalted butter (for finishing rice)
• 600 gLamb shoulder (cut into 2.5 cm cubes)
• 250 gYellow onion (finely diced)
• 45 gTomato paste (about 3 tbsp)
• 400 gCrushed tomatoes (canned)
• 400 gGreen beans (trimmed, cut into 2 cm pieces)
• 1.5 tspGround cinnamon
• 1 tspGround turmeric
• 1 tspGround black pepper
• 1 wholeDried lime (limoo amani) (pierced 6–8 times with a skewer)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water runs mostly clear. Dissolve 30 g salt in 1500 ml water, add the rice, and soak for 45 minutes at room temperature. Meanwhile, grind saffron and bloom it in 60 ml hot water (about 80–90°C) for 15 minutes to deepen color and aroma.

2. 2

   Heat 30 ml oil in a heavy pot over medium-high heat. Add diced onion and sauté 8–10 minutes until golden. Add lamb cubes and brown 6–8 minutes, turning to color most sides. Stir in turmeric, black pepper, and 30 g tomato paste; cook 2 minutes to toast and remove raw paste flavor.

3. 3

   Add crushed tomatoes, 500 ml water, 8 g salt, and the pierced dried lime. Bring to a gentle boil, then reduce to low, cover, and simmer 45 minutes, stirring every 15 minutes. The lamb should be nearly tender and the sauce lightly thickened, not watery; uncover for 5–10 minutes if needed to reduce.

4. 4

   While the lamb simmers, blanch the green beans: bring a small pot of water to a boil, add beans, and boil 3 minutes. Drain and rinse briefly with cool water to stop cooking. Add the beans to the lamb-tomato mixture and simmer uncovered 12–15 minutes until beans are crisp-tender and the sauce coats the meat.

5. 5

   Parboil the rice: bring 1000 ml water to a rolling boil in a large pot and salt it generously (it should taste like the sea). Drain soaked rice and add to boiling water. Boil 6–8 minutes, stirring gently once or twice, until grains are elongated but still firm in the center. Drain in a colander and rinse quickly with 250 ml warm water.

6. 6

   Make yogurt tahdig: in a bowl, mix yogurt, egg yolk (if using), 15 ml oil, and 2 tbsp (about 30 g) of the parboiled rice. Stir in 1 tbsp (15 ml) bloomed saffron for color. Heat a nonstick or well-seasoned pot over medium heat for 2 minutes, then add 45 ml oil and spread the yogurt-rice mixture evenly over the bottom.

7. 7

   Layer the rice and filling: add a thin layer of rice over the tahdig, then spoon on a layer of lamb and green beans. Repeat layers, finishing with rice. Poke 5–6 steam holes with the handle of a spoon. Drizzle remaining saffron water over the top, dot with 30 g butter, cover the lid with a clean towel, and seal.

8. 8

   Steam (dam kardan): cook on medium-high for 7 minutes to build steam, then reduce to low and steam 45 minutes. Avoid lifting the lid during steaming. When done, the rice should be fluffy and aromatic, and the bottom crisp. Rest off heat 10 minutes, then loosen edges and invert or lift out the tahdig carefully.