Loobia Polo ba Goosht-e Charkh-Kardeh

Before you start

• Pre-mix the Advieh Loobia Polo (Green Bean Rice Spice Blend).

  Instead of measuring seven spices on a Tuesday night, mix a batch in advance. In a small jar, combine 2 tablespoons ground turmeric, 2 tablespoons ground cinnamon, 1 tablespoon ground cumin, 1 tablespoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon ground cardamom, and 1/2 teaspoon ground nutmeg. Keep it in your pantry and use 1 tablespoon for this recipe.

Ingredients

• neutral oil3 tbsp
• yellow onion1 large
• ground beef1 lb
• garlic3 med cloves
• fresh green beans1 lb
• tomato paste3 tbsp
• crushed tomatoes1 cup
• Advieh Loobia Polo spice blend1 tbsp
• kosher salt1 1/2 tsp
• water1/4 cup
• white basmati rice3 cup
• kosher salt2 tbsp
• neutral oil3 tbsp
• flour tortilla or lavash1 large
• butter2 tbsp
• liquid bloomed saffron1 tbsp

Method

1. 01

   Blister the green beans in a hot skillet to lock in their vibrant color and texture.

   Heat 2 tablespoons of oil in a large skillet over medium heat. Toss in the green beans and sauté for 5 to 7 minutes until they turn bright green and begin to blister slightly, then remove them from the pan so they don't turn into a mushy afterthought later.

2. 02

   Sweat the onions and brown the ground beef.

   In the same skillet, add the remaining tablespoon of oil and the diced onion. Sauté for 3 to 4 minutes until barely translucent, then add the ground beef and grated garlic, aggressively breaking the meat apart with a wooden spoon until browned.

3. 03

   Bloom the spice blend and deeply caramelize the tomato paste.

   Clear a small space in the center of the pan and drop in the tomato paste and your Loobia Polo spice blend. Fry them directly in the hot oil for about 2 minutes until the paste darkens to a rich brick red and smells heavily of cinnamon and toasted cumin, then stir everything together.

4. 04

   Simmer the meat and bean mixture until thick and cohesive.

   Fold the green beans back into the skillet. Pour in the crushed tomatoes, 1 1/2 teaspoons of salt, and the water. Bring to a gentle simmer, cover, and let it cook on low for 10 to 15 minutes until the sauce is deeply flavored and perfectly thick—it should never be watery.

5. 05

   Parboil the basmati rice to a precise al dente.

   Bring a large, heavy-bottomed non-stick pot of water to a rolling boil and add 2 tablespoons of salt. Drain your soaked rice, carefully add it to the boiling water, and cook uncovered for 5 to 8 minutes. You're looking for grains that are soft outside but retain a firm, white dot of resistance in the absolute center. Drain immediately and rinse with cold water to stop the cooking.

6. 06

   Build the foundation for the tahdig crust.

   Wash and thoroughly dry the large pot. Place it over medium heat, add 3 tablespoons of neutral oil, swirl it to coat perfectly, and lay your tortilla or lavash completely flat against the bottom.

7. 07

   Layer the rice and meat mixture into a domed pyramid.

   Gently scatter a layer of the parboiled white rice over the bread, followed by a layer of the thick meat and bean mixture. Repeat this process, tapering the layers inward as you go up to form a dome, finishing with a final blanket of plain white rice.

8. 08

   Steam the rice entirely undisturbed for 45 minutes.

   Using the handle of a wooden spoon, poke 4 or 5 holes straight down through the dome to the bottom of the pot to create steam chimneys. Pour the melted butter and bloomed saffron water over the top. Wrap the pot's lid tightly in a clean kitchen towel, cover the pot, and cook on medium-high for 3 to 4 minutes to jumpstart crisping the tahdig. Drop the heat to the absolute lowest setting and walk away for 45 minutes.

9. 09

   Plate the fluffy rice and rescue the crispy tahdig.

   Remove the lid and gently scoop the mixed rice onto a large serving platter. Carefully pry the golden, crispy bread tahdig from the bottom of the pot, cut it into shards, and tuck it around the edges of the rice to serve.