Loubia Polo (لوبیا پلو) — Persian Green Bean Rice with Lamb

• 1⅛ lbBasmati rice (rinsed until water runs mostly clear)
• 10.5 cupWater (for parboiling)
• 18 gSalt (about 1 tbsp fine salt, for parboiling water)
• 1⅓ lbLamb shoulder or leg, boneless (cut into 2 cm cubes)
• 8.8 ozOnion (finely diced (about 1 large))
• 2⅛ ozButter (divided)
• 2 tspBlack pepper (freshly ground)
• 1½ tspCinnamon (ground)
• 3.2 ozTomato paste (about 5 tbsp)
• 16 ozGreen beans (trimmed and cut into 2.5 cm pieces)

Instructions

1. 1

   Rinse the basmati rice in several changes of water until it runs mostly clear, then drain well. Let the drained rice rest while you start the filling so the grains dry slightly and stay separate during parboiling.

2. 2

   Heat 40 g of the butter in a heavy pot over medium heat, then add the diced onion and cook for 8–10 minutes until deeply golden. Add the lamb cubes and cook for 6–8 minutes, stirring, until the surfaces lose their raw color and pick up light browning.

3. 3

   Stir in the black pepper and cinnamon and cook for 30 seconds to bloom the spices without scorching them. Add the tomato paste and cook for 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw.

4. 4

   Add 250 ml of the water and the 6 g salt, bring to a gentle simmer, then cover and cook for 35 minutes over low heat. The goal is tender lamb with a thick, clingy sauce, so keep the heat low and stir once or twice to prevent sticking.

5. 5

   Add the green beans and the remaining 100 ml water, then cover and simmer for 15–20 minutes until the beans are tender-crisp and the sauce is thick. If the pot looks dry before the lamb is tender, add 30–60 ml more water, but keep the final mixture moist rather than soupy.

6. 6

   Bring 2500 ml water to a rolling boil in a large pot and dissolve 18 g salt in it. Add the rinsed rice and boil for 6–8 minutes, stirring gently once or twice, until the grains are softened on the outside but still firm in the center.

7. 7

   Drain the rice in a fine colander and rinse quickly with 200–300 ml cool water to stop the cooking and wash off excess surface starch. Let it drain for 2 minutes so it doesn’t waterlog the layers.

8. 8

   Return the same rice pot to the stove and add 60 ml water, then melt 20 g butter in it over medium heat. Add a thin layer of rice to cover the bottom, then spoon over a layer of the lamb-and-green-bean mixture; repeat, ending with a final layer of rice.

9. 9

   Dot the top with the remaining 40 g butter, then use the handle of a wooden spoon to poke 5–6 steam holes down through the rice. Cover the lid with a clean kitchen towel, place it on the pot, and steam over medium heat for 10 minutes to build strong steam.

10. 10

    Reduce the heat to low and continue steaming for 40–45 minutes until the rice is fully tender and aromatic and a crust forms at the bottom. Rest the pot off heat for 10 minutes before serving so the layers set and the tahdig releases more cleanly.