Green Bean Rice (Persian!)
Middle Eastern-Inspired
Rice
Ingredients:
- 280 g (1½ cups) basmati rice
- 30 ml (2 tbsp) olive oil or avocado oil
- 160 g (1 small) onion
- 6 g (2 cloves) garlic
- 150 g (1½ cups) green beans
- 48 g (3 tbsp) tomato paste
- 2.3 g (1 tsp) ground turmeric
- 2.3 g (1 tsp) paprika powder
- 0.5 g (½ tsp) dried oregano
- 1.3 g (½ tsp) ground cinnamon
- 240 ml (1 cup) water or vegetable broth
- salt & pepper to taste
- pinch of saffron steeped in 2 tbsp hot water (optional)
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Leftover Friendly
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Rinse the basmati rice until the water runs clear before cooking — removing the surface starch is essential for the light, separate grains classic Persian rice is known for.
Instructions:
- Sauté the Aromatics: Heat oil in a skillet over medium heat. Sauté chopped onions until golden. Add garlic and cook for 1 minute.
- Cook the Green Beans: Add 150 g (1½ cups) green beans, 1 tsp turmeric, 1 tsp paprika powder, ½ tsp dried oregano, salt, and pepper. Sauté for 5–6 minutes. Stir in 3 tbsp tomato paste and cook for 2–3 minutes to deepen the flavor.
- Simmer: Add 240 ml (1 cup) water or vegetable broth and simmer for 5–7 minutes until slightly thickened. Stir in ½ tsp ground cinnamon. Set aside.
- Parboil the Rice: Boil a pot of salted water. Drain soaked 280 g (1½ cups) basmati rice and cook for 5–6 minutes until grains are long but still firm. Drain well.
- Layer and Steam: Drizzle oil in the bottom of a nonstick pot. Add a thin layer of the tomato–green bean mixture. Alternate layers of rice and bean mixture, finishing with rice. Poke a few holes with the handle of a spoon. Cover tightly with a lid wrapped in a towel and steam on low heat for 30–40 minutes.
- Serve: Fluff rice gently or invert onto a platter for tahdig. Garnish with saffron water if using.
Notes: Rinse the rice thoroughly until the water runs clear — this removes excess starch and prevents clumping. The low steam phase at the end is what creates the coveted tahdig (crispy bottom crust). Don’t skip it and resist the urge to lift the lid early.
Tips: Wrap the pot lid in a clean kitchen towel before placing it on the pot for the final steaming phase. The towel absorbs excess moisture and helps the rice dry out perfectly.
Storage: Store in the refrigerator for up to 4 days. Reheat with a splash of water and a lid to re-steam. The crispy rice reheats well in a skillet over medium heat with a little oil.
Swaps: Green beans can be swapped for peas, diced zucchini, or a combination of both. Any long-grain rice (jasmine, basmati) works well.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The basmati rice adds a neutral, hearty base that soaks up the surrounding flavors. The olive oil or avocado oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base.
Green Bean Rice (Persian!)
Ingredients:
- 280 g (1½ cups) basmati rice
- 30 ml (2 tbsp) olive oil or avocado oil
- 160 g (1 small) onion
- 6 g (2 cloves) garlic
- 150 g (1½ cups) green beans
- 48 g (3 tbsp) tomato paste
- 2.3 g (1 tsp) ground turmeric
- 2.3 g (1 tsp) paprika powder
- 0.5 g (½ tsp) dried oregano
- 1.3 g (½ tsp) ground cinnamon
- 240 ml (1 cup) water or vegetable broth
- salt & pepper to taste
- pinch of saffron steeped in 2 tbsp hot water (optional)
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The basmati rice adds a neutral, hearty base that soaks up the surrounding flavors. The olive oil or avocado oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base.
Prep:
Rinse the basmati rice until the water runs clear before cooking — removing the surface starch is essential for the light, separate grains classic Persian rice is known for.
Instructions:
- Sauté the Aromatics: Heat oil in a skillet over medium heat. Sauté chopped onions until golden. Add garlic and cook for 1 minute.
- Cook the Green Beans: Add 150 g (1½ cups) green beans, 1 tsp turmeric, 1 tsp paprika powder, ½ tsp dried oregano, salt, and pepper. Sauté for 5–6 minutes. Stir in 3 tbsp tomato paste and cook for 2–3 minutes to deepen the flavor.
- Simmer: Add 240 ml (1 cup) water or vegetable broth and simmer for 5–7 minutes until slightly thickened. Stir in ½ tsp ground cinnamon. Set aside.
- Parboil the Rice: Boil a pot of salted water. Drain soaked 280 g (1½ cups) basmati rice and cook for 5–6 minutes until grains are long but still firm. Drain well.
- Layer and Steam: Drizzle oil in the bottom of a nonstick pot. Add a thin layer of the tomato–green bean mixture. Alternate layers of rice and bean mixture, finishing with rice. Poke a few holes with the handle of a spoon. Cover tightly with a lid wrapped in a towel and steam on low heat for 30–40 minutes.
- Serve: Fluff rice gently or invert onto a platter for tahdig. Garnish with saffron water if using.
