Persian Polow with Green Beans & Tomatoes

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: 12 tablespoons vegetable oil, butter or ghee; 2 teaspoons dried Persian lime powder or 2 tablespoons lime juice; 2 cups long-grain white basmati rice; 3 large fresh tomatoes (1 pound), peeled and sliced, or 3 cups canned tomatoes, drained; 2 teaspoons salt; 1 teaspoon freshly ground black pepper; 4 cloves garlic, crushed and peeled; 1 serrano chili, seeded and chopped; 1½ pounds fresh green beans, cleaned and cut into half-inch pieces, or 10 ounces frozen green beans; 1 large onion, peeled and thinly sliced; 1 teaspoon mustard seeds; One 4-inch cinnamon stick; ½ teaspoon ground saffron threads dissolved in 2 tablespoons hot water (optional)

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
Main course
Side dish
Gluten-free
Vegan
Southeast Asia

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