Green Bean Rice (Persian!)
Rice
What You’ll Need:
🍚 1 1/2 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
🫛 1 1/2 cups green beans, trimmed and cut into 1-inch pieces
🥫 3 tbsp tomato paste
🧂 1 tsp ground turmeric
🌶️ 1 tsp paprika powder
🌿 1/2 tsp dried oregano
🧂 1/2 tsp ground cinnamon
🫙 1 cup water or vegetable broth
🧂 Salt & pepper, to taste your taste
🌹 pinch of saffron steeped in 2 tbsp hot water (optional)
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Prepare the Green Bean Base: Heat oil in a skillet over medium heat. Sauté chopped onions until golden. Add garlic and cook for 1 minute.
- Add green beans, turmeric, paprika, oregano, salt, and pepper. Sauté for 5–6 minutes. Stir in tomato paste and cook for 2–3 minutes to deepen the flavor.
- Add the water or broth and simmer for 5–7 minutes until slightly thickened. Stir in cinnamon and optional spices. Set aside.
- Parboil the Rice: Boil a pot of salted water. Drain soaked rice and cook for 5–6 minutes, until the grains are long but still firm. Drain well.
- Layer and Steam the Rice: 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 in the rice with the handle of a spoon. Cover tightly with a lid wrapped in a towel (or a damkoni) 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. Serve with yogurt, torshi, or a crisp salad.
Tips, Notes & Swaps:
Green Bean Rice (Persian!)
Ingredients:
🍚 1 1/2 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
🫛 1 1/2 cups green beans, trimmed and cut into 1-inch pieces
🥫 3 tbsp tomato paste
🧂 1 tsp ground turmeric
🌶️ 1 tsp paprika powder
🌿 1/2 tsp dried oregano
🧂 1/2 tsp ground cinnamon
🫙 1 cup water or vegetable broth
🧂 Salt & pepper, to taste your taste
🌹 pinch of saffron steeped in 2 tbsp hot water (optional)
Features:
Instructions:
- Prepare the Green Bean Base: Heat oil in a skillet over medium heat. Sauté chopped onions until golden. Add garlic and cook for 1 minute.
- Add green beans, turmeric, paprika, oregano, salt, and pepper. Sauté for 5–6 minutes. Stir in tomato paste and cook for 2–3 minutes to deepen the flavor.
- Add the water or broth and simmer for 5–7 minutes until slightly thickened. Stir in cinnamon and optional spices. Set aside.
- Parboil the Rice: Boil a pot of salted water. Drain soaked rice and cook for 5–6 minutes, until the grains are long but still firm. Drain well.
- Layer and Steam the Rice: 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 in the rice with the handle of a spoon. Cover tightly with a lid wrapped in a towel (or a damkoni) 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. Serve with yogurt, torshi, or a crisp salad.
