Spiced green bean and tomato rice is a variation of a classic Persian loobia polow, a green bean rice.
– 350g basmati rice
– 4 tbsp vegetable oil
– 1 onion
– 400g fine green beans
– 4 garlic cloves
– 1 tsp ground turmeric
– 2 tsp ground cinnamon
– 4 tbsp tomato purée
– 75g butter
– saffron, ground to a powder, mixed with 2-3 tbsp of boiling water
– 1 tbsp greek yogurt
1. Parboil the rice for 6 minutes. Drain and rinse under cold running water for a few minutes.
2. Heat 2 tbsp of vegetable oil in a large frying pan, add chopped onion, cook for 6-8 minutes or until soft.
3. Add the beans, and cook for 15-20 minutes. Stir frequently.
4. Add the garlic and cook for another 10 minutes.
5. Mix in the turmeric and cinnamon.
6. Season to taste.
7. Mix in the tomato purée and cook for 5 minutes.
8. Stir in the butter and take the pan off the heat.
9. Line the base of a large lidded pan with a baking paper. Heat the pan over a low heat, add the remaining vegetable oil.
10. Stir the saffron water into the yogurt, then add it to the vegetable oil.
11. Tip the rice mixture into the pan, pressing into the edges and base of the pan to create a flat bottom. Smooth the surface, then poke a series of holes into the rice, piercing all the way to the base of the pan.
12. Wrap the pan lid in a tea towel, cover the pan with the lid and cook over a low heat for 45 minutes.
13. Remove the lid, put a large platter over the pan and carefully flip the rice on to the platter to reveal the crunchy tahdig base.