Name: Persian Green Bean and Lamb Rice
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 1.5 lb lamb shoulder, cut into 3/4-inch cubes; 3 tbsp olive oil; 1 large yellow onion, finely chopped; 2 tbsp tomato paste; 1 tsp ground turmeric; 1/2 tsp ground black pepper; 1 tsp kosher salt; 4 garlic cloves, minced; 12 oz fresh green beans, trimmed and cut into 1-inch pieces; 1 large ripe tomato, diced; 2.5 cups long-grain basmati rice; 3 tbsp unsalted butter, divided; 1.5 tsp kosher salt; 1/2 tsp ground cinnamon; Generous pinch of saffron threads bloomed in 3 tbsp warm water

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A fragrant one-pot Persian rice dish layered with tender lamb, fresh green beans, tomato, and saffron. The rice is parboiled then steamed over the savory meat and vegetables, producing fluffy grains with a golden crust at the base of the pot.

Prep Time20 mins

Cook Time60 mins

Total Time80 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

480 kcalCalories
17 gFat
6 gSaturated Fat
58 gCarbs
4 gFiber
4 gSugar
25 gProtein
640 mgSodium
520 mgPotassium
72 mgCalcium
3.4 mgIron
14 mgVitamin C
48 mcgVitamin A

Ingredients

For the lamb and green beans

1.5 lb lamb shoulder, cut into 3/4-inch cubes
3 tbsp olive oil
1 large yellow onion, finely chopped
2 tbsp tomato paste
1 tsp ground turmeric
1/2 tsp ground black pepper
1 tsp kosher salt
4 garlic cloves, minced
12 oz fresh green beans, trimmed and cut into 1-inch pieces
1 large ripe tomato, diced

For the saffron rice

2.5 cups long-grain basmati rice
3 tbsp unsalted butter, divided
1.5 tsp kosher salt
1/2 tsp ground cinnamon
Generous pinch of saffron threads bloomed in 3 tbsp warm water

Directions

Rinse the basmati rice under cold water until the water runs clear, then soak in lukewarm salted water for 30 minutes. Drain well before cooking.
Warm 2 tablespoons of olive oil in a heavy Dutch oven over medium-high heat. Pat the lamb dry and brown in batches for 6 to 8 minutes total until deeply colored. Transfer to a bowl.
Reduce heat to medium, add the remaining 1 tablespoon oil, and cook the onion with a pinch of salt for 6 to 7 minutes until golden. Stir in garlic, turmeric, black pepper, and cinnamon; cook 30 seconds until fragrant.
Add tomato paste and the diced tomato, stirring for 2 minutes to deepen the flavor. Return the lamb with any juices, season with salt, pour in 1 cup of water, and simmer covered for 30 minutes until the lamb is tender.
Meanwhile, bring a large pot of salted water to a boil. Add the drained rice and boil 6 to 7 minutes until just tender but still firm in the center. Drain and rinse briefly with warm water.
Stir the green beans into the lamb mixture, cook 3 minutes, then spread the mixture evenly in the pot. Melt 2 tablespoons of butter and drizzle over the lamb.
Spoon the parboiled rice over the lamb in a loose pyramid shape. Poke 4 to 5 deep holes through the rice with the handle of a wooden spoon. Cover tightly and cook 8 minutes over medium heat to set the bottom crust.
Reduce heat to very low, drizzle the saffron water over the rice, and continue to steam for 35 to 40 minutes. Rest off the heat, covered, for 5 minutes before unmolding.
Scoop the rice onto a platter, lift the golden crust from the base, and break it into pieces to serve alongside the lamb and green beans.

Cook’s Notes

Soaking the rice for 30 minutes helps the grains elongate and stay separate during steaming.
Use a heavy pot with a tight-fitting lid to trap the steam and build a crisp golden tahdig at the base.
For a vegetarian version, swap the lamb for diced mushrooms or 1 cup of cooked chickpeas.
Layer thin potato slices brushed with butter at the bottom of the pot for an extra-crispy tahdig that lifts cleanly.
Only bloom saffron in warm, not boiling, water to preserve its golden color and delicate floral aroma.