Name: Persian Polow with Green Beans & Tomatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Servings: 4
Cuisine: Iranian
Ingredients: 4 cloves garlic, crushed and peeled; ½ teaspoon ground saffron threads dissolved in 2 tablespoons hot water (optional); 1½ pounds fresh green beans, cleaned and cut into half-inch pieces, or 10 ounces frozen green beans; 3 large fresh tomatoes (1 pound), peeled and sliced, or 3 cups canned tomatoes, drained; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 2 teaspoons dried Persian lime powder or 2 tablespoons lime juice; 12 tablespoons vegetable oil, butter or ghee; 2 cups long-grain white basmati rice; One 4-inch cinnamon stick; 1 teaspoon mustard seeds; 1 large onion, peeled and thinly sliced; 1 serrano chili, seeded and chopped

Preparation info

Servings:
4

Difficulty
Easy
Ready in
1 hr

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Green beans and tomatoes are relatively new along the Silk Road, but they have been incorporated into the cuisines of many of the countries along it and are very popular.

Ingredients

2 cups long-grain white basmati rice
12 tablespoons vegetable oil, butter or ghee

Asia
Iran
Side dish
Main course
Southeast Asia
Gluten-free
Vegan

Method

Pick over and wash the rice per the Gilani Smothered Rice master recipe.
Heat 4 tablespoons oil in a wok or medium nonstick pot over medium heat until very hot. Add the mustard seeds and the cinnamon, and cook for 10 seconds, until

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Ingredients

Method

Part of