Loobia Polo (لوبیا پلو) — Persian Green Bean Rice with Saffron and Beef

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 18 gFine salt (for parboiling water)
• 450 gGreen beans (trimmed and cut into 2 cm pieces)
• 220 gYellow onion (finely chopped)
• 12 gGarlic (minced (about 3 cloves))
• 500 gBeef stew meat (cut into 2 cm cubes (chuck or shoulder))
• 60 gTomato paste (about 4 tbsp)
• 200 gCrushed tomatoes (or finely grated ripe tomatoes)
• 2 tspGround turmeric
• 1 tspGround cinnamon (optional but traditional in many homes)
• 1 tspGround black pepper
• 250 mlWater (add as needed to keep a thick, not watery sauce)
• 60 mlNeutral oil (divided)
• 0.25 tspSaffron threads (finely crushed)
• 45 mlHot water (for blooming saffron)
• 30 gUnsalted butter (for steaming and flavor)
• 125 gPlain yogurt (for yogurt tahdig base)
• 1Egg yolk (for crispier tahdig)
• 15 mlBrewed saffron (from above) (1 tbsp for the tahdig mixture)

Instructions

1. 1

   Bloom the saffron by crushing the threads to a fine powder, then stirring them into 45 ml hot water. Let it stand for at least 10 minutes so the color and aroma fully develop while you prep the other components.

2. 2

   Rinse the basmati rice in several changes of water until the water runs mostly clear. Cover the rice with fresh water and let it soak for 20 minutes; this helps the grains elongate and cook evenly.

3. 3

   Heat 30 ml of the neutral oil in a wide pot over medium heat, then add the chopped onion and cook for 8–10 minutes until golden and sweet. Add the minced garlic and cook for 30 seconds, stirring constantly so it does not brown.

4. 4

   Add the beef cubes and increase heat to medium-high, stirring until the meat loses its raw color and lightly browns in spots, about 6–8 minutes. Sprinkle in turmeric, black pepper, and the 6 g salt, then stir for 30 seconds to toast the spices and coat the meat.

5. 5

   Stir in the tomato paste and cook it for 2 minutes until it darkens slightly and smells caramelized. Add the crushed tomatoes and 250 ml water, bring to a gentle simmer, then cover and cook for 25 minutes so the beef begins to tenderize and the sauce thickens.

6. 6

   While the beef simmers, cut the green beans into 2 cm pieces for even cooking and a classic look. In a skillet, heat the remaining 30 ml neutral oil over medium heat and sauté the beans for 6–8 minutes until they turn bright and slightly blistered; this keeps them flavorful and prevents a watery final dish.

7. 7

   Add the sautéed green beans and the cinnamon (if using) to the beef-tomato mixture and simmer uncovered for 10–12 minutes. The final mixture should be thick and glossy with very little free liquid; if it looks watery, simmer 3–5 minutes longer to reduce.

8. 8

   Bring a large pot of water to a rolling boil and add the 18 g salt. Drain the soaked rice, add it to the boiling water, and boil 6–8 minutes until the grains are tender on the outside but still firm in the center; test by biting a grain to ensure it has a slight core.

9. 9

   Drain the rice in a colander and rinse briefly with 250 ml cool water to stop the cooking and remove excess surface starch. Let it drain well for 2 minutes so the rice steams rather than turning soggy.

10. 10

    If making yogurt tahdig, whisk the yogurt, egg yolk, 15 ml brewed saffron, and 2 tbsp (about 30 g) of the drained rice in a bowl until smooth. This mixture forms a cohesive base that fries into a golden, crisp crust.

11. 11

    In a nonstick pot, add 30 ml neutral oil and warm it over medium heat for 1 minute. Spread the tahdig mixture evenly on the bottom if using; otherwise, scatter a thin layer of plain rice to protect the bottom and encourage browning.

12. 12

    Layer the dish by adding a third of the rice, then half of the green bean and beef mixture, repeating and finishing with rice on top. Drizzle the remaining brewed saffron over the top rice and dot with the 30 g butter, then use the handle of a spoon to poke 5–6 steam holes down to the bottom.

13. 13

    Cover the lid with a clean kitchen towel and place it tightly on the pot to catch condensation, then cook over medium heat for 8 minutes to build steam. Reduce heat to low and steam for 35–40 minutes until the rice is fully fluffy and aromatic and the tahdig is set.

14. 14

    Rest the pot off the heat for 5 minutes so the layers settle and the crust releases more cleanly. Fluff the rice gently, mixing some layers while keeping streaks of saffron, then invert onto a platter to reveal the tahdig or serve the crust on the side.