Loobia Polo (Persian Green Bean Rice)

Rinse basmati rice several times until the water runs clear. Soak for 20 minutes if you have time.

Bring a large pot of salted water to the boil, add rice, and parboil for 5–6 minutes until just partly cooked. Drain and set aside.

In a wide pan, heat 2 tablespoons oil and sauté onion until soft and lightly golden.

Add garlic and minced beef or lamb (if using). Cook until browned, breaking it up as it cooks.

Stir in chopped green beans and cook 4–5 minutes.

Add tomatoes, tomato purée, turmeric, white pepper, cinnamon, and salt. Simmer until the mixture thickens into a rich base.

In a heavy pot, add 2 tablespoons oil. Spoon in half the rice, then spread over the tomato-bean mixture, then top with remaining rice.

Add a few tablespoons water around the sides, cover with a clean tea towel under the lid, and steam on low heat for 35–45 minutes.

When done, fluff gently and serve, scraping up the golden tahdig from the bottom. Add chilli flakes if you want extra punch.