Ingredients:

Serves 4-6

 

1 lb basmati long grain rice

1 lb lamb or beef, ground or cut the meat into 1/4 inch cubes

1 lb string beans

1 large onion, finely chopped

2 tablespoons tomato paste or 1 (16-ounce) can tomato sauce

1/4 teaspoon turmeric

1/2 teaspoon cinnamon

Juice of a lime/lemon

Salt and pepper to taste

Vegetable oil

Water

 

Method:

 

Wash rice thoroughly, rinse with cold water and drain. Soak rice in 4 cups of water, add 2 tablespoons of salt and set aside for a couple of hours.

Wash string beans, cut into 1-inch lengths, or use a bag of frozen green beans, thawed. 

In a pan, saute chopped onions in 3 tablespoons of oil over medium heat for 5-7 minutes or until transparent. Add turmeric powder and stir well. 

Add meat and cook until browned. Add green beans to the pot and cook for another 7 minutes. Add tomato sauce, juice of a lime/lemon, cinnamon, salt and paper to taste. Cook for another 15-20 minutes on low heat.

In a large saucepan, bring 6 of water to a rapid boil. Drain rice and pour into boiling water. Bring water back to a boil again, cook for about 7-10 minutes on medium-high heat. Test to see if the rice is ready. Rice should be firm in the center and soft on the outside. Strain and rinse with cool water. 

Add 2 to 3 tablespoons of oil to the bottom of a non-stick pot. Add a layer of rice and the mixture of beans and meat, building it up to a pyramid shape. Place the lid back on the pot firmly, cook for about 10 minutes on the medium-high heat until rice is steaming. You may cover the lid with a kitchen towel to prevent the moisture from building up in the pot. Reduce heat to low and cook for 50 minutes to an hour. Don’t overcook this rice. You don’t want it to become too mushy.

Place rice in a serving platter, gently remove the crusty bottom (tah-dig) and serve in a separate plate. Serve with salad, yogurt or some torshi (pickles).

 

Enjoy!

 

 

Recipe and photo by: Azita