VEGAN LUBIA POLO // PERSIAN GREEN BEAN RICE

• portioner: 6 servings
• aktiv tid: 20 minutes
• total tid: 1 hour 20 minutes

Ingredienser

Filling:

300g cooked lentils (or vegan minced meat)

1kg green beans

1 large onion - finely chopped

6 tbsp tomato purée

1 tsp cinnamon

1/2 tsp turmeric

Juice of a lemon

3 tbsp vegetable oil

Salt and pepper

Rice and tahdig:

3 cups basmati rice

3 tbsp oil

lavash bread (preferred), or you can use tortilla, pitta bread or 1 potato

4 tsp cinnamon

1/6 tsp ground saffron

Salt

Instruktioner

1. If using lentils, boil the lentils until half or mostly cooked with 1/2 tsp of cinnamon dissolved in boiling water. 2. Fry the chopped onions until translucent in a wide based pot, and add 1/2 tsp of turmeric. Fry until golden brown. (If using vegan minced meat, add it in here and sautee for 4-5 minutes). 3. Chop the green beans into 2cm (or smaller) pieces, add extra oil and fry until slightly soft in the same pot. Next, add in tomato puree and fry for a couple more minutes. 4. Now add the (lentils if this is your option), lemon juice, cinnamon, a sprinkle of pepper, and 1 cup of boiling water to the pot. Leave on low-medium heat for around 30 minutes with the lid half on for the water to reduce or until the green beans are cooked through. We want a thick sauce. 5. Wash 3 cups of rice until the water is no longer cloudy. 6. Bring a pot of 7 cups of water with 2 tsp salt to a rolling boil. Boil until the rice is half-cooked, this takes 7-10 minutes depending on the type of rice you use. The result should be tender on the outside, and firm on the inside. Wash the rice under cold water in a colander as soon as it is half-cooked to stop the cooking process. 7. Add around 3mm of oil to the bottom of a large pot. Lay the bread on the bottom of the pot. (If using potatoes, thinly slice them and lay them on the bottom of the pot). 8. Add around a layer of 1/4 of rice to the bottom of the pot. Then add 1/4 layer of the green bean mixture and a generous sprinkle of cinnamon (around 1 tsp) . Very gently mix with a fork. Repeat this process again until all the ingredients are used. Finish with rice on top. 9. Create a mound shape by pulling up the sides of the rice with a utensil. Poke 5 holes into the rice, all the way to the bottom of the pan. Pour 2-3 tablespoons of oil on top of the rice with a slotted spoon. Wrap the lid of the pot with a kitchen cloth or a damkoni. 10. Mix the ground saffron with 1/4 cup of boiling water, let it sit for a couple of minutes then pour over the rice. 11. Put the lid back on and leave it to steam on a low heat for one hour. 12. Serve with Salad Shirazi, torshi and yoghurt. Enjoy!