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Green Bean Rice (Persian!)
Middle Eastern-Inspired
Ingredients:
- 280 g (1½ cups) basmati rice, rinsed and soaked for 30 minutes
- 2 tbsp olive oil or avocado oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 150 g (1½ cups) green beans, trimmed and cut into 2.5 cm (1-inch) pieces
- 3 tbsp tomato paste
- 1 tsp ground turmeric
- 1 tsp paprika powder
- ½ tsp dried oregano
- 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:
- Large pot or Dutch oven with lid
- Knife and cutting board
- Fine mesh colander (for rinsing rice)
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
Nutrition:
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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.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
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.
Green Bean Rice (Persian!)
4 Servings
Prep 10 min
Cook 30 min
Ingredients:
- 280 g (1½ cups) basmati rice, rinsed and soaked for 30 minutes
- 2 tbsp olive oil or avocado oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 150 g (1½ cups) green beans, trimmed and cut into 2.5 cm (1-inch) pieces
- 3 tbsp tomato paste
- 1 tsp ground turmeric
- 1 tsp paprika powder
- ½ tsp dried oregano
- 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)
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
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.
